Potatoes are a staple when you grow up Italian-Irish (especially Irish Colcannon Mashed Potatoes) so you learn to perfect a variety of different potato recipes – like these Easy, Baked Hasselback Potatoes!

We didn’t vary much from mashed potatoes growing up – my parents would occasionally do BBQ Baked Potatoes in the summer, but 3 or 4 nights a week, mashed potatoes were scooped onto our plates.

Now, I love some good mashed potatoes – they are the ultimate easy comfort food (that doesn’t come ready-made) but when I started taking over some of the cooking, I wanted to mix it up a bit when it came to our favorite side dish while still keeping things appetizing for my picky family members. (Reason #1 why I was committed to not raising a picky eater myself.)

After a lot of experimenting, my family’s favorites came to be Smashed Sweet Potatoes, Rosemary & Garlic Roasted Potatoes, Loaded Baked Potato Skins and these Easy Baked Hasselback Potatoes.

Crispy yet just a bit tender with a buttery taste that is the perfect hybrid between a potato chip and mashed potato, if you’ve never had Hasselback Potatoes, you are majorly missing out!

I developed this recipe after trying several different methods over the years. It combines the best tricks and methods of getting great flavor and a delicious, crispy texture without tons of effort or an extra day of prep time.

Using a mixture of butter and oil is not only great for taste, it gives you a crisper potato without parboiling or flash frying, and cooking the garlic in the butter-oil mixture to infuse it prevents bits of burnt garlic on your potatoes.

Ingredients for Hasselback Potatoes

• 8 russet potatoes
• 3 cloves garlic, smashed
• 1/4 cup butter
• 1/4 cup olive oil
• 3 sprigs thyme
• Salt and pepper, to taste
• Chives and additional garnish, optional

Tip: If you like cheese on your hasselback potatoes, sprinkle it on in the last 5 minutes of cooking.

Kitchen Tools You May Find Helpful

• Sharp kitchen Knife
• Chopsticks
• Saucepan
• Pastry brush
• of tools

How to Make Easy Baked Hasselback Potatoes

Preheat oven to 450F

Position two chopsticks around a potato to create a physical block for your knife – this helps you avoid cutting through the potato, creating that “accordion effect.”

Using a sharp knife, place deep cuts in the potato every 1/4″ stopping when your blade hits the chopsticks.

Repeat for all potatoes.

Place the potatoes on a lined cookie sheet.

Melt half of the butter and olive oil in a saucepan with the smashed garlic cloves and thyme. Pour over the potatoes, ensuring you get in as many of those cuts as possible.

Bake the potatoes for 50-60 minutes, until golden and crispy.

Melt the remaining butter and olive oil with the garlic and thyme.

Brush the melted butter-oil mixture on top of the crispy potatoes. Season with salt and pepper and garnish.

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These easy baked hasselback potatoes are a simple side dish that the whole family will love!

For more delicious potato recipes, check out our Sweet & Spicy Cocoa Smashed Potatoes or our Irish Colcannon Mashed Potatoes.

Check out our other Vegetable Recipes here: