If you’re searching for the ultimate show-stopping side, look no further than Crispy Hasselback Potatoes. Each potato is sliced into beautiful thin layers, baked until the edges are perfectly golden, and infused with fragrant garlic and rosemary. The result? Slices that fan out like an accordion with a contrast of tender centers and irresistibly crisp edges, making every bite memorable. These potatoes dazzle at dinner parties but are simple enough to elevate your weekday meals.

Crispy Hasselback Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Success in making fantastic Crispy Hasselback Potatoes truly comes down to the right essentials. Each ingredient here helps unlock a special layer of flavor, texture, or aroma—it’s extraordinary how a handful of simple items can create such an impressive dish.

Potatoes: Go for large, fairly uniform potatoes like russet or Yukon gold; their size and starch level help achieve those signature crispy layers.
Oil or Vegan Butter: The fat adds richness and ensures every slice crisps up, so brush it on with gusto for the best golden finish.
Garlic Cloves: Thin garlic slices tucked between the layers melt into the potatoes as they cook, infusing them with aromatic depth.
Fresh Rosemary: The woody, citrusy flavor of fresh rosemary adds an earthy element that pairs brilliantly with roasted spuds.
Salt and Pepper: Don’t underestimate the impact of basic seasoning—these two are essential for highlighting all the savory goodness.

How to Make Crispy Hasselback Potatoes

Step 1: Preheat Your Oven or Air Fryer

Start by setting your oven to 425°F (220°C) or preheat your air fryer to 400°F (204°C). A hot environment is critical for coaxing out that signature crispiness. Preheating also helps ensure all your potatoes cook evenly from edge to center.

Step 2: Prep and Dry Your Potatoes

Give your potatoes a good scrub to remove any dirt—since you’ll eat the skins, you want them spotless. Drying them thoroughly is crucial, as moisture prevents those edges from crisping up beautifully in the oven.

Step 3: Master the Hasselback Slice

This step is part technique, part magic. Place a potato between two chopsticks and, using a sharp knife, make thin, even cuts about 1/8 inch apart. The chopsticks act as barriers so you won’t slice all the way through—just enough to create a connected, fan-like shape.

Step 4: Arrange and Brush

Line a baking sheet or your air fryer basket with parchment for easy cleanup. Nestle the sliced potatoes in, flat side down. Generously brush the tops with oil or melted vegan butter, working some into the slits for maximum flavor and color.

Step 5: Add Garlic and Rosemary

Slip thin garlic slices and rosemary leaves here and there into the cuts. The aromatics will roast right alongside the potato, infusing every bite with fragrance and adding pretty flecks of green and gold.

Step 6: Bake or Air Fry Until Crisp

Pop them into the oven for about 60 minutes, or into the air fryer for 28–30 minutes. Halfway through, brush with a bit more oil to encourage even browning and crunch. You’re aiming for deeply golden edges and buttery, tender centers.

Step 7: Season and Savor

Once your Crispy Hasselback Potatoes are gorgeously browned, sprinkle with salt and pepper while still hot, letting the flavors settle into the crevices. Serve right away while those outer slices are at their irresistible peak.

How to Serve Crispy Hasselback Potatoes

Garnishes

The final touch makes a big difference. Try dusting the finished potatoes with freshly chopped parsley, a sprinkle of flaky sea salt, or an extra scattering of rosemary for a vibrant look. A dollop of vegan sour cream or herby dip takes them over the top.

Side Dishes

Crispy Hasselback Potatoes pair perfectly with roasted or grilled mains like mushroom steaks, seared tofu, or classic Sunday roasts. They’re equally delicious next to fresh salads or sautéed greens, balancing rich potato with freshness.

Creative Ways to Present

For a stunning presentation, arrange the potatoes on a platter and drizzle with chili oil, gremolata, or vegan parmesan. Or serve them as individual appetizers on small plates with a creative dip—guests will love pulling apart the crispy, fanned layers!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the Crispy Hasselback Potatoes cool completely before transferring to an airtight container. Refrigerate for up to 3 days; they make a fabulous addition to lunchboxes or quick weekday salads.

Freezing

To freeze, arrange cooled potatoes in a single layer on a baking sheet until firm, then transfer to a freezer bag or container. This keeps them from sticking and maintains the layers’ integrity. For best flavor, use within a month.

Reheating

Reheat in a 400°F (204°C) oven or air fryer for 10–15 minutes, until the edges re-crisp and the potatoes are piping hot. Avoid microwaving if possible—while convenient, it tends to soften those marvelous crispy bits.

FAQs

How do I keep Crispy Hasselback Potatoes from falling apart while slicing?

Using chopsticks as guides on either side of your potato keeps your knife from slicing all the way through, ensuring the base stays intact and the fans hold together during roasting and serving.

Can I prepare these potatoes ahead of time?

Absolutely! You can slice the potatoes a few hours in advance and keep them submerged in cold water to prevent browning. Just dry them thoroughly before brushing on the oil and baking.

What kind of potatoes work best for Crispy Hasselback Potatoes?

Russet and Yukon gold potatoes are fantastic choices. Their size and starch content help create that perfect blend of crispy edges and creamy centers, though you can experiment with other varieties too.

Can I use dried herbs instead of fresh rosemary?

Yes, you can substitute with dried rosemary or your favorite herb blend. Use about half the amount, as dried herbs are more concentrated, and sprinkle them over the potatoes for flavor.

Why aren’t my Hasselback potatoes as crispy as I hoped?

Crispiness comes from high heat, enough fat, and proper spacing during baking. Make sure potatoes are completely dry, use plenty of oil or vegan butter, and give each potato enough room on the baking tray or air fryer basket for air to circulate.

Final Thoughts

It’s hard not to fall in love with the playful, irresistible texture of Crispy Hasselback Potatoes. Whether you dress them up for a special occasion or serve them as a cozy side dish, you’ll want to make this recipe again and again. Give it a try and let these show-stopping spuds steal the spotlight at your next meal!

Crispy Hasselback Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

Author: Patricia
Total Time: 1 hour 20 minutes
Yield: 5 servings
Diet: Vegetarian

Print Recipe

Description

Enjoy these Crispy Hasselback Potatoes as a delightful side dish that’s crispy on the outside and perfectly tender on the inside. The accordion-like cuts create a visually appealing dish that is sure to impress your guests.

Ingredients

Potatoes:

5 large potatoes (about 1250 g)

Seasoning:

3 tbsp oil or vegan butter
5 garlic cloves, sliced
2 sprigs of fresh rosemary
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven or Air Fryer: Preheat oven to 425°F (220°C) or air fryer to 400°F (204°C).
Prepare Potatoes: Wash and dry the potatoes thoroughly.
Make Cuts: Place each potato between two chopsticks and slice thin cuts (~1/8 inch apart) without cutting all the way through.
Arrange Potatoes: Place the sliced potatoes on a lined baking sheet or in the air fryer basket.
Add Seasonings: Brush the tops generously with oil or melted vegan butter. Insert garlic slices and rosemary leaves between some of the slits.
Cook: For oven: Bake for about 60 minutes, basting with more oil halfway. For air fryer: Cook for 28–30 minutes, brushing with oil halfway.
Season and Serve: Once crispy and browned, season with salt and pepper. Serve warm with dip or toppings of choice.