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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Hasselback Potatoes

Ingredients

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

Instructions

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.