This is my go-to method for turning ordinary potatoes into something that looks and tastes celebratory without the fuss. I first learned this technique on a chilly autumn afternoon when I wanted a side that felt special for a small dinner with friends. The result was a tray of potatoes that made everyone pause, fork in hand, because the edges were crisped and seasoned while the interior stayed fluffy and buttery. The thin accordion-like slices soak up butter and herbs, delivering contrasting textures in each bite. It is one of those dishes that makes weeknight dinners feel upgraded and that effortlessly holds its place alongside roast meats or a vibrant fall salad.

Hasselback potatoes are deceptively simple: they rely on careful scoring, even heat, and a good fat to coax out crispy ridges and soft interiors. I prefer medium-sized Yukon Golds because they crisp nicely and take on the seasoning beautifully, but Russets are excellent when you want a fluffier center. The technique is forgiving; once you get comfortable with the feel of the knife and the rhythm of brushing, you can adapt flavors—garlic butter, rosemary and lemon, or a Parmesan and chive finish. This version balances butter and olive oil for flavor and a golden crust, and the finishes are flexible depending on the season and the occasion.

Ingredients

• Potatoes: Use 8 medium Yukon Gold or Russet potatoes (about 1.5 to 2 pounds total). Yukon Golds have a naturally buttery flavor and hold their shape; Russets yield a fluffier interior. Choose firm, evenly shaped spuds for uniform slices.
• Butter: 4 tablespoons unsalted butter melted. Butter provides flavor and helps achieve a golden crust; unsalted lets you control seasoning. I like Kerrygold or a European-style butter for richness.
• Olive oil: 2 tablespoons extra-virgin olive oil. A bit of oil raises the smoke point and helps crisp the edges without burning the butter.
• Seasoning: 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon garlic powder or 2 minced garlic cloves. Salt and pepper are essential; garlic adds aromatic depth.
• Herbs and finish: 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh chives, plus 1/4 cup grated Parmesan cheese optional. Fresh herbs brighten the richness; Parmesan adds a savory crust when sprinkled in the final minutes.
• Lemon (optional): 1 teaspoon lemon zest to lift the flavor if serving with richer mains. The zest cuts through richness for a fresher bite.

Instructions

Prepare the potatoes: Wash and dry each potato thoroughly. Place a chopstick or wooden spoon handle on either side of a potato to act as a guard, then make thin 1/16 to 1/8-inch slices across the potato, stopping when the knife hits the guide to keep the base intact. Aim for evenly spaced slices so they fan uniformly when roasted. Preheat and arrange: Preheat the oven to 425 degrees Fahrenheit. Arrange the scored potatoes on a rimmed baking sheet or in a shallow roasting pan lined with parchment or a silicone mat. The higher temperature encourages crisping of the edges while the interior softens. Season and baste: Combine melted butter, olive oil, salt, pepper, and garlic in a small bowl. Using a pastry brush or spoon, liberally brush the mixture over the tops and between slices; coax some into the cuts so flavor penetrates. Reserve a couple of tablespoons of the mixture for basting later in the roast. Roast, baste, and crisp: Roast for 40 minutes, then remove and baste again with the reserved butter mixture, jiggle the pan to let fat redistribute, and return to the oven for another 15 to 25 minutes until edges are deeply golden and crisp and the centers are tender when pierced with a knife. Total roasting time will be about 60 minutes depending on potato size and oven. Watch in the final 10 minutes to avoid burning the tops. Finish and serve: In the last 5 minutes, sprinkle the potatoes with grated Parmesan if using and return until melted and golden. Remove from the oven, zest a little lemon over the top if desired, and scatter chopped parsley and chives. Serve warm so the contrast between crisp ridges and soft interiors is most pronounced.

Storage Tips

Leftovers keep well refrigerated for up to 3 days. Store in a shallow, airtight container with paper towel between layers to absorb excess moisture. To reheat and restore crisp edges, place on a baking sheet in a preheated 400 F oven for 10 to 12 minutes. Avoid microwaving unless you plan to finish in the oven; microwaving will soften the crisp edges and make the texture limp. You can also freeze cooked potatoes for up to 2 months: flash-freeze on a tray until firm, then transfer to a freezer bag; reheat from frozen in a 425 F oven for best texture.

Ingredient Substitutions

If you need to swap ingredients, olive oil can replace half or all of the butter for a lighter flavor and to make the dish dairy-free when paired with a vegan butter substitute. Use sweet potatoes for a sweeter, denser result—reduce oven time slightly and watch for burning since sugars can darken quickly. For a lower-sodium approach, omit added salt in the basting mixture and finish with a sprinkle of flaky sea salt at the table. To add richness without dairy, brush with flavored oil infused with rosemary and garlic.

Serving Suggestions

Serve these as a centerpiece side alongside roast chicken, grilled steak, or a hearty mushroom ragout for a vegetarian main. Garnish simply with chopped herbs and a grating of Parmesan or, for brunch, offer sour cream and chives with smoked salmon on the side. For a holiday table, place the potatoes on a warmed platter and scatter toasted pine nuts or fried sage leaves for texture contrast. They pair wonderfully with a crisp green salad or sautéed greens to balance the richness.

Cultural Background

The technique originates from Sweden and became popular for its dramatic presentation and efficient roasting. The name references the Hasselbacken restaurant in Stockholm where the method was popularized in the 1950s. Over time, many regional variations evolved across Scandinavia and beyond, including finishes with cream, herbs, or grated cheese. The preparation reflects a Scandinavian approach to showcasing simple, seasonal produce elevated through thoughtful technique.

Seasonal Adaptations

In winter, add roasted garlic and thyme to the butter for a cozy flavor profile. Spring calls for lemon zest and lots of fresh parsley to brighten the dish. In summer, top with a spoonful of herbaceous chimichurri or a fresh tomato relish to contrast the warm, starchy potatoes. During holidays, embellish with grated Gruyere and a sprinkle of nutmeg for a richer finish that pairs nicely with roasted game or turkey.

Meal Prep Tips

For meal prep, score the potatoes the night before and store them wrapped in the refrigerator, then brush and roast the next day to save morning time. Alternatively, par-bake the scored potatoes for 20 minutes, cool, and refrigerate; when ready to serve, brush with butter and finish under high heat to crisp. Use uniform potato sizes so cook times remain consistent, and keep a small bowl of melted butter at hand to re-baste if the tray looks dry while roasting.

Success Stories

Readers have told me this approach transformed their holiday spreads; one friend swapped out traditional mashed potatoes and reported the Hasselbacks were the dish guests remembered the most. Another family made a weeknight version topped with caramelized onions and served with roast sausages—simple, but everyone went back for more. The most frequent comment is about how deceptively easy the method is compared with its impressive result.

In short, these potatoes are a dependable way to elevate a meal with minimal extra effort. The technique rewards patience and careful slicing with a dish that looks elegant and tastes irresistible. Try a small tray the next time you want a side that feels special yet effortless, and then make it your own with seasonings you love.