Crispy Roasted Hasselback Potatoes are perfect for dinner and you can adjust the recipe to fit your needs.
Roasted Hasselback Potatoes are perfect for everyday meals, special dinners and holiday get-togethers.
The holidays are coming and we need to have a collection of recipes at the ready! These hasselback potatoes are an easy go-to side dish and they can be adapted to compliment any meal.
I used red potatoes, but you could use your favorite potato or whatever potato you have on hand.
I always seem to have a bag or two of potatoes in my pantry which is perfect for pulling a side dish together and not having to rush off to the grocery store.
I left the peel on, but you can just as easily remove the peel. For me, red potato skins are thin and add flavor. If I was using a russet potato, I’d probably peel them.
Decide what best fits your needs and your personal preferences.
These potatoes are completely versatile. With the red potatoes, I plan on one potato per person. You can also adjust according to the number at your dinner table and also adjust to the size of your dish. You do want your dish to be filled. It just works better that way.
Do you see those crispy edges? That’s my favorite part! These potatoes remind me a bit of the crunchy outsides on Smashed Potatoes.
I made these Roasted Hasselback Potatoes with olive oil, fresh thyme and fresh rosemary. I gave them a sprinkle of coarse salt when they came out of the oven. The choice of seasonings is almost endless.
Additional Seasoning Options
- Garlic and Parmesan Cheese – add mince garlic and shredded Parm during the final 45 minutes.
- Fresh parsley – add chopped parsley during the final 45 minutes of baking and again just before serving.
- Bacon and sour cream – add cook bacon bits the final 20 minutes. Add a dollop of sour cream when serving.
- Fresh dill – Sprinkle fresh chopped dill weed after potatoes are fully cooked.
- Taco seasonings – Sprinkle potatoes with taco seasoning prior to baking.
Most Hasselback potatoes not sliced all the way through. The bottom is attached. I did things a bit different and sliced all the way through. I did so for a couple of reasons.
First, I wanted this to be a true casserole where everyone dishes up a scoopful of potatoes. They might get a full potato or if you’re like my daughter, just a few slices.
The second reason is I bought a new kitchen toy! A mandolin! I’ve wanted one for years, but just never bought one.
This summer I found one on sale and I just had to buy it. It has sat in my cupboard all summer long just waiting for me to use!
Using a mandolin makes life easier – especially when slicing potatoes. They are all exactly the same thickness!
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This is the mandoline I use – Mandoline Any type of mandoline will work, or you can always use your knife skills and cutting board!
Crispy potatoes sliced and topped with fresh thyme and rosemary.
- 8 red potatoes
- 3 Tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh parsley chopped, optional
- 1/8 teaspoon coarse salt
Use a mandolin to slice potatoes 1/8 inch thick. May also use a knife to cut potatoes.
Lightly oil casserole dish with olive oil.
Place sliced potatoes in dish. Brush olive oil over top of potatoes.
Bake in a preheated 400 degree oven for 45 minutes.
Remove from oven. Brush olive oil on top of potatoes. Sprinkle thyme and rosemary on top.
Return to oven for 30-45 minutes until potatoes are cooked through.
Remove from oven and let cool for 5 minutes. Sprinkle with additional fresh thyme or fresh chopped parsley.
Sprinkle with coarse sea salt and serve.
Recipe calls for red potatoes. You may use any potato on hand. Cooking time may vary.
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