Hasselback Potatoes are one the the easiest potato recipes yet also one of the most delicious. They're great in the oven or on the grill!
This is one of my favorite side dishes because it's simple, everyone loves it, and it's a step up from the classic baked potato without much effort. They make a great side dish for boneless prime rib or tomahawk steaks, or even just a fun side to a Nashville hot chicken sandwich.
What are Hasselback Potatoes?
Hasselback potatoes are not a specific variety of potato but rather a unique cutting technique used to prepare them, resulting in a visually appealing and flavorful side dish. They are made by thinly slicing the potatoes while leaving the bottom intact, which creates an accordion style appearance. The accordion potatoes are then typically seasoned with butter, salt, pepper, and other spices. The accordion-style slicing allows for crispy edges, and a visually appealing presentation.
Hasselback potatoes are named after the restaurant where they were first introduced in the 1940s, called Hasselbacken, located in Stockholm, Sweden.
Ingredients
The ingredients below are for loaded hasselback potatoes, but you can skip the cheese, sour cream, adobo sauce, bacon, and chives and enjoy them plain. This is how we prefer them, and no doubt you will, too!
- russet potatoes
- unsalted butter, melted
- vegetable or canola oil
- a good, coarse salt
- shredded sharp cheddar cheese
- sour cream
- adobo sauce, from a can of chipotle peppers: this is mixed into the sour cream to give it a spicy, smoky flavor. You can skip this if you prefer.
- crumbled bacon
- chopped chives
The complete ingredients list with amounts is in the recipe card below!
Instructions
- The first thing you'll need to do is clean the potatoes, then cut them crosswise. You want the cuts as deep as possible without cutting them all the way through. The best way to do this is to use a wooden spoon, and we've provided more detailed instructions in its own section below. You'll cut all the potatoes and place them all in a baking dish.
- Next you'll mix together the butter and oil (the oil will increase the smoke point of the butter, preventing it from burning in the oven). You'll slowly pour ½ of butter mixture over potatoes, getting it between the slices. Then just season the potatoes with a good pinch or two of coarse salt.
- Now you'll just roast potatoes until they're soft all the way through, about an hour to an hour and 20 minutes, depending on the size of your potatoes. You'll add the remaining butter/oil mixture halfway through the cooking time. When they're cooked completely, remove from the oven and sprinkle the shredded cheese over the top, pushing some down between the slices. Pop them back in oven for another five minutes or until the cheese is melted.
- While they're back in the oven, mix together the sour cream and adobo sauce. Top the potatoes with chipotle sour cream, crumbled bacon and chives. Then enjoy every bite because these babies are DELICIOUS!
How to Cut Hasselback Potatoes
You want to prep your potatoes Hasselback-style by slicing each potato crosswise at ⅛-inch intervals, cutting to within ¼ inch of the bottom.
Don't cut all the way down to the bottom, as the intent is to make the potato into a sort of accordion after it's been cut. Having all the slices still connected at the bottom of the potato accomplishes this nicely.
If this is your first time making Hasselback Potatoes, the most important thing you'll need to know is to lie the handle of a wooden spoon lengthwise up against the potato when slicing them. This will prevent you from cutting all the way through the potato and will keep them intact.
The potatoes will separate a bit while cooking - a good thing because this will allow you to get some cheese down into the crevices. I used a chipotle sour cream on mine but regular will do just fine. And be sure to season these bad boys well - it makes all the difference!
Topping Ideas
Classic
- Melted butter and sea salt
- Garlic butter and chives
- Olive oil, rosemary, and flaky salt
- Parmesan and cracked black pepper
- Sour cream and scallions
- Browned butter and thyme
Seasonings
- Everything bagel seasoning
- Cajun or Creole seasoning
- Smoked paprika and garlic salt
- Taco seasoning with queso
- Ranch seasoning powder
- Za'atar or harissa
Cheesy
- Cheddar and bacon bits
- Gruyère and caramelized onions
- Mozzarella and pesto drizzle
- Fontina and garlic butter
- Blue cheese and crispy prosciutto
- Asiago and rosemary
- Pepper jack and jalapeños
- Brie and honey drizzle
Add a protein to make it a meal
- Bacon crumbles and cheddar
- Crumbled sausage and roasted red peppers
- Shredded BBQ chicken and ranch dressing
- Steak bites and chimichurri
- Pulled pork and BBQ sauce
- Chorizo and queso fresco
- Pancetta and truffle oil
- Shredded chicken, buffalo sauce, blue cheese
Vegetarian
- Roasted mushrooms and thyme
- Sautéed mushrooms & blue cheese
- Sautéed spinach and garlic
- Crispy shallots and parsley
- Grilled corn and cotija cheese
- Sundried tomatoes and basil
- Roasted red peppers and feta
- Broccoli florets and melted cheddar
- Black beans, corn, avocado, chipotle sour cream
- Olives, feta, roasted peppers, tzatziki
- Scrambled eggs, cheddar, and green onions
Sauces
- Garlic aioli
- Sour cream with dill or horseradish
- Greek yogurt and lemon zest
- Chipotle mayo or sriracha mayo
- Truffle aioli or truffle cream
- Herbed cream cheese
- Ranch or blue cheese dressing
Hasselback Potatoes with Chipotle Sour Cream, Bacon & Chives
Crispy Hasselback potatoes with all the best toppings. They're a simple side dish that everyone will love!
Ingredients
- 4 russet potatoes, cleaned
- ⅓ cup butter, melted
- 2 tablespoons vegetable or canola oil
- a few large pinches of coarse salt
- ½ cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 tablespoons adobo sauce, from a can of chipotle peppers
- ½ cup crumbled bacon
- a few tablespoons chopped chives
Instructions
- Preheat the oven to 400F.
- Place a wooden spoon a cutting board. Place one potato right next to the spoon and, using the spoon as a guide, make slices across the width of the potato, stopping at the wooden spoon so you don't cut all the way through. Repeat with remaining potatoes and place in a baking dish.
- Mix together butter and oil (the oil will increase the smoke point of the butter, preventing it from burning in the oven, for this reason don't use olive oil). Slowly pour ½ of butter mixture over potatoes, taking care to get some between the slices. Season well with kosher salt.
- Roast potatoes until cooked through and soft all the way through, about an hour to an hour and 20 minutes, depending on the size of your potatoes, adding remaining butter/oil mixture halfway through cooking time. When cooked completely, remove from oven and sprinkle cheese over the top, pushing some down between the slices. Place back in oven for another five minutes or until cheese is melted.
- Stir together sour cream and adobo sauce. Top potatoes with chipotle sour cream, crumbled bacon and chives.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 569Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 95mgSodium: 689mgCarbohydrates: 42gFiber: 5gSugar: 4gProtein: 16g
This data was provided and calculated by Nutritionix.
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Diane Barrett says
In your directions you say pour half of butter mixture over potatoes, but I can't find where you used other half.
Kristy Bernardo says
So sorry, Diane! I've fixed it now. Pour the remaining butter/oil mixture over the potatoes halfway through cooking. This will help keep them moist yet crispier!
Jenny @ BAKE says
I love Newport, it's such a beautiful area! These potatoes look fantastic, I will have to try my hand at them.
Kristy Bernardo says
I know, I miss it so much! Although I love where I live now though (Northern VA). Thanks, Jenny!
Brandie says
Now this is this kind of Hasselback potatoes I want!!
Kristy Bernardo says
Right?? I say load 'em up! Thanks, Brandie 🙂
Brian @ A Thought For Food says
Growing up, my mom would often do baked potato night. We'd get to load ours up with a variety of toppings. This definitely brings back memories.
Kristy Bernardo says
awww, that's awesome (and what a great idea)! I'm going to see if my girls want to do that. My youngest LOVES potatoes and the older one likes them okay...maybe if I offer her selection of toppings I can change that 🙂 Thanks, Brian!
John@Kitchen Riffs says
I almost never made Hasselback Potatoes! Which is sinful, because they're, well, sinfully good! Love the picture! And the recipe. Thanks.
Kristy Bernardo says
That is sinful, John! Thanks 🙂
Amy | Club Narwhal says
I love when I remember old favorite foods and make them again--it's like being reunited with my past in the best possible way. I came to potatoes late in life (we were a rice family) and hasselbacks are the best way to eat them!
Kristy Bernardo says
Isn't it the best, Amy? Have a great day 🙂
Jessica @ A Kitchen Addiction says
These are the best looking hasselback potatoes I've seen!
Kristy Bernardo says
Thanks so much, Jessica!! 🙂
Mandy @Mandy's Recipe Box says
Whoa, these look delicious!
Kristy Bernardo says
Thanks so much, Mandy!
Nutmeg Nanny says
These babies are loaded! Love the addition of chipotle.
Kristy Bernardo says
Thanks, NN 🙂
Marjory @ Dinner-Mom says
Such a pretty and tasty potato and I needed that cutting tip!
Kristy Bernardo says
Glad you can use it, Marjory! Thanks 🙂
Sues says
These are beautiful! And I can see why they're sort of a "comfort" food throwback to earlier days 🙂 You are awesome!
Kristy Bernardo says
awww, thanks Sues! YOU are awesome!!