Hasselback Potatoes

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Hasselback Potatoes recipe by Barefeet In The Kitchen
Roasted, slightly crisp, fluffy and delicious, Hasselback Potatoes are a new favorite in our house as of tonight.

It took me less than 3 minutes to prep these, thanks to an awesome tip that I stumbled onto while browsing Chris’ mouthwatering blog, Nibble Me This. I recently saw another great cutting tip at Sweet Anna’s as well.

In order to slice the potatoes easily, without cutting through the very bottom of the potato, I placed two chopsticks along the sides of the potatoes. Without worrying about how deeply I was cutting them, I was able to slice and prep four potatoes in just minutes.

These potatoes have infinite seasoning possibilities. This time, my goal was a very simple potato and this was one of the best roasted potatoes I have ever had.

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Hasselback Potatoes

5 from 1 vote
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  • 4 medium size potatoes I have used Yukon potatoes, red potatoes and russets
  • olive oil
  • kosher salt
  • freshly ground black pepper


  • Preheat oven to 400 degrees. Wash and slice the potatoes, according to the above method. potatoes and then set on baking sheet. Drizzle with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.
  • Roast for 40 minutes and then remove from oven. Let cool just slightly before eating. These potatoes also reheat very well. I actually made them in the morning (when I already had the oven hot with other baking) and then kept them in a covered container in the fridge until dinnertime. I popped them in the hot oven with the rest of our dinner for about 10 minutes right before serving. Enjoy!
  • I drizzled mine with homemade ranch dressing and it was delicious!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Love Hasselback potatoes, although I seem to only make them in the winter…which is good since it's almost that time of year again 🙂
    (Love the picture with the ranch dressing drizzled on top!)

  2. annalise + andrew says

    I LOVE the chopsticks tip! We made these again last night (yep, 4 times in the last week!) and tried the chopsticks method… WAY better than spoon or not! Thanks for sharing that hon!

    Glad you liked the potatoes! :o) They are good aren't they??

    (Oh, and also… definitely gonna try your 'bake ahead and reheat' tip! Would have come in handy last night as we were all waiting impatiently for the potatoes to be done!!)

  3. Nami | Just One Cookbook says

    Mary, I just learned about this Hasselback potatoes not a long ago from this German blogger. I am a potato lover and I was planning to make it. Your version is even a lot easier too! It's so pretty and I am afraid I can eat more than one… heehee. I seriously love potatoes… oh boy it's hard to keep it away from me!

  4. Becki Jacobs says

    We used to serve these at the hotel I worked at during college so your post brings back lots of memories. This was the potato the served for weddings and banquets and they were always a huge hit. I have never made them, though. I have russets and nothing planned for dinner 2nite so I might have to try these. I like the idea with the chopsticks.

  5. Anonymous says

    Planning on making these for Christmas day..thanks for the tips on reheating..I plan to make them first thing in the morning then reheat later….

    • Mary says

      If you’re making them in advance, I’d reheat at 350°F. Covered with foil if you want them soft, or uncovered for crisp edges. The amount of time required will vary according to the number of potatoes.

    • Mary Younkin says

      This works beautifully with sweet potatoes, Patricia. You’ll likely need to allow for somewhat longer cooking time, depending on the size of your potatoes.