Hasselback Potatoes are a fun and delicious way to enjoy a potato. They are crisp on the outside and soft and tender on the inside. These potatoes act as the perfect side dish to any meal!
With it being November, I had to post a side dish recipe that would be perfect for Thanksgiving. Granted, you don’t HAVE to include this in your Thanksgiving spread! If you prefer less starchy foods such as carrots, I suggest making these garlic parmesan roasted carrots, they’re to die for!
This is a versatile recipe suitable for anytime of year! Let’s go over the steps for making hasselback potatoes.
How to make Hasselback Potatoes
Wash and dry 6 russet potatoes.
Using 2 chopsticks, wooden spoons, or metal handled spatulas in my case, cut slits into the potatoes. The purpose of this is to hold the potatoes in place as you cut. I demonstrate how to do this in the picture above. The chopsticks or wooden spoons (or metal handles) should be placed parallel to one another with the potato in the center. Carefully cut 1/8″ inch slices along the length of each potato.
The bottoms of the potatoes should stay intact. Don’t slice all the way through!
Mix the butter and garlic powder in a bowl. I use 1/4 teaspoon of garlic powder which doesn’t give a super strong garlic flavor. With that being said, adding 1/2 teaspoon is a great idea too. Really, it’s just up to you! This hasselback potatoes recipe is very versatile! You can add spices as you see fit.
Brush the butter along the tops of the potatoes, doing your best to get the butter in between all of the nooks and crannies. Don’t stress over it though. As the potatoes bake the slits will fan out.
Sprinkle the tops of the potatoes generously with salt and pepper.
Bake for 40 minutes.
Grab the butter mixture and brush half of the remaining butter over the tops of the potatoes.
Bake for 15 minutes.
While the potatoes are baking, add 1 tablespoon of freshly chopped chives to the remaining butter and mix it all together.
Spread the butter/chive mixture on the potatoes and sprinkle with another douse of salt and pepper.
Bake for 5 to 10 minutes, or until the potatoes are fork tender and fully cooked.
Remove the potatoes from the oven and garnish with the remaining chopped chives.
Now that you’re armed and ready to make these, run into the kitchen and give it a go! It requires only minutes of prep and the oven does the rest.
If you’re looking for more recipes to add to your Thanksgiving menu, you might also like to try my Classic Stuffing or this Apple- Cinnamon Cranberry Sauce. Gingerbread Bundt Cake, Make- Ahead Mashed Potatoes and Honey Wheat Dinner Rolls are good Thanksgiving dinner recipes too!
- 6 russet potatoes
- 1/2 cup (1 stick) butter, at room temperature
- 1/4 to 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh chives, chopped
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil. This is for easy clean up.
- Wash and dry the potatoes, making sure to scrub the outsides clean, then pat dry.
- In a small bowl mix the softened butter and the garlic powder.
- Cut 1/8 inch slices into the potatoes, leaving the bottoms intact. Do this by placing 2 chopsticks or wooden spoons on a cutting board parallel to one another. Place the potato in the middle of the chopsticks. Cut 1/8" to 1/4" slices into the potato. Repeat the process with each potato.
- Place the potatoes on the baking sheet. Brush half of the butter mixture over the tops of potatoes. Sprinkle a generous amount of salt and pepper on each potato.
- Bake for 40 minutes.
- Remove the baking sheet from the oven and spread half of the remaining butter mixture over the tops of the potatoes. Bake for another 15 minutes.
- Now, add 1 tablespoon of the fresh chopped chives to the remaining butter. Mix to combine.
- Remove the potatoes from the oven and spread the chive/butter mixture over the tops of the potatoes. Bake for another 5 to 10 minutes or until the potatoes are fork tender and completely cooked.
- Remove from the oven and garnish with the remaining fresh chives. Enjoy!