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.)
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
- 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.
Grab your free printable for our Hasselback Potato Recipe:
These easy baked hasselback potatoes are a simple side dish that the whole family will love!