This recipe for Hasselback potatoes has been one of those joyful discoveries that started as an experiment and then quietly became a family favorite. I first tried this method the winter I wanted something more elegant than mashed potatoes for a holiday dinner but without extra fuss. The technique — slicing the potato thinly but leaving the base intact — creates a beautiful fan-like presentation and increases the surface area so every bite gets crisp edges and soft insides. The aroma of butter and baked potato that filled my kitchen that night made the whole house gather around the oven door like it was magic.

What makes these potatoes special is their contrast in texture: the edges turn golden and crackly while the centers stay tender and silky. They take ordinary russet potatoes and elevate them into something that looks and tastes gourmet but requires only a few pantry staples and straightforward technique. I love serving them when I want to impress guests without stressing in the kitchen — they’re hands-off once in the oven and pair beautifully with everything from roasted meats to simple salads.

Ingredients

• Russet potatoes: Use 4 large russet potatoes (about 10–12 ounces / 280–340 g each). Choose firm, dry spuds with smooth skins — they hold their shape and develop the best contrast between crisp edges and fluffy centers. I prefer the russet variety for its starchy interior and excellent roasting behavior.
• Unsalted butter: 4 tablespoons melted, divided (that’s 1/4 cup total). Unsalted allows you to control seasoning; if using salted butter reduce added salt slightly. High-quality butter adds depth and browning.
• Kosher salt: 1 teaspoon for initial seasoning. Kosher salt dissolves easily and seasons uniformly — if using table salt, use about half the amount.
• Black pepper: 1/2 teaspoon freshly ground for best flavor; plus extra for finishing. Freshly cracked pepper has more aromatic punch than pre-ground.
• Additional salt and pepper: To taste after baking; coarse flake salt like Maldon makes a lovely final finish if you have it.

Instructions

Preheat and prepare: Arrange an oven rack in the middle position and preheat to 425°F. Use an unlined baking sheet to encourage browning — the direct sheet surface helps crisp the underside of the potato. Allow the oven to come fully to temperature before baking for consistent results. Slice the potatoes: Place one potato between two chopsticks or thin skewers. Using a sharp chef’s knife, make vertical cuts about 1/8 inch apart, slicing straight down until the knife hits the chopsticks; this prevents you from cutting all the way through. Work steadily but without forcing the blade; a slight sawing motion helps keep even slices. Repeat with remaining potatoes. Butter and season: Arrange the potatoes on the unlined baking sheet. Use a pastry brush to coat the potatoes all over with about half of the melted butter, making sure some butter gets down into the slits to flavor the interior layers. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, scattering seasoning into the slits where possible. Bake the first stage: Bake the potatoes for 30 minutes. This initial high-heat stage begins browning and helps the slices fan open slightly. Oven temperature and potato size affect times, so start checking visually for gentle separation between slices at this point. Open and refresh: Remove the baking sheet and use a butter knife to gently pry the slices apart a bit — this increases surface area for crisping. Brush the remaining melted butter over the potatoes, again coaxing it into the slits so edges crisp and centers stay moist. Finish baking: Return to the oven and bake an additional 30–35 minutes, or until the potatoes are deeply golden and crisp on the edges and a skewer inserted near the center meets little resistance. Larger potatoes may need a few extra minutes; watch closely to avoid excessive browning. Serve warm: Remove from the oven, season with additional salt and pepper to taste, and serve immediately so the crisp edges are at their best.

Storage Tips

To store leftovers, allow the potatoes to cool completely, then place in an airtight container and refrigerate for up to 3 days. For longer storage, freeze baked potatoes individually wrapped in foil then placed in a freezer bag for up to 3 months. Reheat in a preheated 400°F oven for 10–15 minutes from refrigerated and 20–25 minutes from frozen to help restore crisp edges. Avoid reheating in the microwave unless you’re in a hurry — it will make the slices soft rather than crisp.

Ingredient Substitutions

If you don’t have butter or want a dairy-free option, use 1/4 cup of a neutral oil (like avocado or vegetable) or 3 tablespoons olive oil plus 1 tablespoon melted vegan butter for flavor. Swap russets for Yukon Golds for a creamier interior and slightly less crisp edges; reduce total bake time by about 5–10 minutes for smaller spuds. For a garlicky version, mix 1–2 minced garlic cloves into the melted butter and brush as directed.

Serving Suggestions

These pair beautifully with roast chicken, steak, or a simple green salad. For a bright contrast, finish with a spoonful of sour cream or crème fraîche and a sprinkle of chopped chives or parsley. For a richer take, grate 1/2 cup Parmesan or gruyère over the potatoes in the last 10 minutes of baking so the cheese melts and browns slightly. They also work well as an appetizer with a dipping sauce like garlic aioli or herbed sour cream.

Cultural Background

Hasselback potatoes originated in Sweden in the 1940s and were named after the Hasselbacken restaurant in Stockholm, where the method was popularized. The technique reflects Scandinavian simplicity: minimal ingredients, precise technique, and emphasis on texture. Across the globe the method has been adapted with regional flavors — think curry powder in India, miso butter in Japan, or za’atar in the Middle East — each variation honoring the core idea of thinly sliced, layered potato.

Seasonal Adaptations

In autumn and winter, top baked potatoes with roasted garlic, sautéed mushrooms, or caramelized onions for cozy, hearty flavors. In spring and summer, finish with a spoonful of lemon-herb yogurt and fresh herbs for brightness. Holiday adaptations include brushing with brown butter and scattering toasted hazelnuts, or finishing with grated aged cheese and a few fried sage leaves for an aromatic, festive touch.

Meal Prep Tips

Slice the potatoes up to a day ahead and store them submerged in cold water in the refrigerator to prevent browning. When ready to bake, pat them dry very well so they crisp properly, then proceed with buttering and seasoning. If you prefer to cook in batches, bake at full temperature and keep finished potatoes warm on a wire rack in a low oven (about 200°F) so they maintain texture without steaming.

These potatoes are a perfect bridge between simple weeknight comfort and impressive entertaining fare. Try them once and you’ll find as I did that a small technique makes a big difference — and that you’re likely to reach for this method whenever you want a little extra flair with very little extra work.