Crispy on the outside. Tender and buttery on the inside.
Hasselback Potatoes — or “Potato Fans” at the dinner table — feel a little fancy but couldn’t be simpler. Just a few ingredients turn everyday potatoes into a golden, crowd-pleasing side that works for weeknights and holidays alike.
Why It Works
- Thin slices create crispy edges in every bite.
- Butter and olive oil soak into the layers as they bake.
- Simple ingredients. Big payoff.
It’s the baked potato — just more fun.
Ingredients
- 4 Yukon gold potatoes (or russet)
- 2 Tbsp olive oil
- 2 Tbsp butter, melted
- 1 tsp kosher salt
Optional upgrades: garlic powder, grated Parmesan, fresh herbs.
How to Make It
1. Prep
Preheat oven to 475°F.
Slice a thin piece off the bottom of each potato so it sits flat.
2. Slice
Using a sharp knife, cut 20–30 thin slices across the top of each potato, about ¼-inch apart.
Leave about ½ inch at the bottom intact — don’t cut all the way through.
(Tip: Place chopsticks or wooden spoons on either side of the potato to prevent slicing through.)
3. Season
Mix melted butter and olive oil.
Place potatoes on a baking sheet.
Brush with half the butter mixture and sprinkle with salt.
4. Bake
Bake 30 minutes.
Brush with remaining butter mixture, making sure it seeps between slices.
Bake another 40–45 minutes, until deeply golden and crisp.
Serve warm.
Make It Weeknight-Friendly
- No peeling required.
- Prep ahead in the morning and refrigerate until baking.
- Pairs with almost anything — roast chicken, salmon, pork, or a simple salad.
Get the Kids Involved
Ages 3–5
- Brush butter mixture onto potatoes.
- Sprinkle salt (with guidance).
Ages 6–9
- Help mix butter and oil.
- Place potatoes on the baking sheet.
Ages 10+
- Practice careful slicing with supervision.
- Suggest toppings — cheese? herbs?
When kids see the “fan” effect happen in the oven, they’re much more excited to dig in.
Shortcut Option
- Microwave potatoes for 5–6 minutes before slicing to shorten bake time.
- Use garlic powder instead of fresh garlic.
- Line the pan with parchment for easier cleanup.
Upgrade Move
- Add grated Parmesan during the last 15 minutes of baking.
- Brush with garlic butter instead of plain butter.
- Finish with fresh rosemary, thyme, or parsley.
Pro Tips
- Don’t overcrowd the pan — space helps crisping.
- Rinse your knife if starch builds up while slicing.
- If browning too quickly, loosely tent with foil.
- Leftovers reheat beautifully in the oven or air fryer.
Simple ingredients. Reliable results.
A side dish that feels special — without any extra stress.
Hasselback Potatoes (aka Potato Fans)
Hasselback potatoes bake slowly so the thin slices crisp while the inside stays soft and creamy. A simple butter and olive oil mixture adds flavor without extra steps, making this an approachable recipe that works for both family dinners and guests.
Ingredients
-
4 Yukon gold potatoes
-
2 Tbsp olive oil
-
2 Tbsp butter, melted
-
1 tsp kosher salt
Instructions
Preheat oven to 475°F (245°C).
Slice a thin piece off the bottom of each potato so it sits flat.
Make thin slices across the potato, about ¼ inch apart, stopping before cutting all the way through.
2. Make the Butter MixtureIn a small bowl, mix melted butter and olive oil.
3. First BakePlace potatoes on a baking sheet.
Brush with half of the butter mixture and sprinkle with salt.
Bake for 30 minutes.
4. Baste & FinishBrush potatoes with remaining butter mixture, letting it drip between slices.
Return to oven and bake 45 minutes more, until golden and crispy.
Serve warm.
Notes
-
Place chopsticks or wooden spoons alongside the potato while slicing to prevent cutting through.
-
Rinse your knife occasionally to prevent sticking from potato starch.
-
Leave space between potatoes so edges crisp properly.
-
If potatoes brown too quickly, loosely tent with foil.
Shortcut Option:
Microwave potatoes for 5 minutes before baking to reduce oven time.
Upgrade Move:
Add grated parmesan, cheddar, or fresh herbs during the last 15 minutes of baking.
Variations
-
Use russet potatoes for fluffier centers.
-
Swap butter for olive oil or dairy-free butter if needed.
-
Add garlic powder or minced garlic to the butter mixture for extra flavor.
