Recipe/ Side Dish

Roasted Hasselback Potatoes

Roasted Hasselback potatoes with a sprinkle of coarse salt and fresh herbs.

 Crispy Roasted Hasselback Potatoes are perfect for dinner and you can adjust the recipe to fit your needs.

A yellow casserole dish filled with roasted hasselback potatoes.

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.

Red potatoes and fresh herbs will be used to make Roasted hasselback potatoes

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.

A stack of sliced red potato for roasted hasselback potatoes.

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.

A casserole dish filled with sliced potatoes for roasted hasselback potatoes.

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.

A yellow casserole dish with freshly baked crispy Roasted Hasselback Potatoes

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.

Plated Roasted Hasselback Potatoes with a fresh thyme, rosemary and salt.

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!

5 from 4 votes
Roasted Hasselback potatoes with a sprinkle of coarse salt and fresh herbs.
Roasted Hasselback Potatoes
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
 

Crispy potatoes sliced and topped with fresh thyme and rosemary. 

Course: Side Dish
Cuisine: American
Keyword: Roasted Hasselback Potatoes, Roasted Potatoes
Servings: 8 people
Calories: 195 kcal
Author: Kathy
Ingredients
  • 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
Instructions
  1. Use a mandolin to slice potatoes 1/8 inch thick. May also use a knife to cut potatoes. 

  2. Lightly oil casserole dish with olive oil.

  3. Place sliced potatoes in dish. Brush olive oil over top of potatoes.

  4. Bake in a preheated 400 degree oven for 45 minutes.

  5. Remove from oven. Brush olive oil on top of potatoes.  Sprinkle thyme and rosemary on top.

  6. Return to oven for 30-45 minutes until potatoes are cooked through.  

  7. Remove from oven and let cool for 5 minutes. Sprinkle with additional fresh thyme or fresh chopped parsley.

  8. Sprinkle with coarse sea salt and serve.

Recipe Notes

Recipe calls for red potatoes.  You may use any potato on hand. Cooking time may vary.

 

Nutrition Facts
Roasted Hasselback Potatoes
Amount Per Serving
Calories 195 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 74mg 3%
Potassium 969mg 28%
Total Carbohydrates 33g 11%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 0.5%
Vitamin C 22.7%
Calcium 2.1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Other Great Recipes to Try

Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com

Zucchini and Ricotta Stuffed Chicken Breasts

Homemade Basil PestoHomemade Basil Pesto

Plate of quinoa farro salad.Quinoa Farro Salad

 

Roasted Hasselback Potatoes are a perfect side dish for any meal. They are perfect for the holidays or everyday meals. Seasoned with olive oil, fresh rosemary and thyme. #potatoes #hasselbackpotatoes #sidedish #holidays #dinner

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10 Comments

  • Reply
    David @ Spiced
    October 29, 2018 at 5:13 am

    These potatoes look like the perfect side dish for the holidays, Kathy! I love hasselback potatoes with the combination of soft and crispy! I seriously could make an entire meal out of just these potatoes. In fact, I might just have to do that soon…these look SO good! 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    October 29, 2018 at 2:07 pm

    These always look so pretty Kathy. A great side for the upcoming holidays!

  • Reply
    Adina
    October 30, 2018 at 5:40 am

    I love haselback potatoes and your beautiful pictures put me in the mood to make them again. I like the fact that you don’t use so much fat, I’ve seen recipes using half a pound of butter or so.

    • Reply
      Kathy
      November 3, 2018 at 6:12 am

      I do love butter, but these just don’t need it!

  • Reply
    Nicoletta Sugarlovespices
    October 30, 2018 at 7:25 am

    These potatoes are such a wonderful side dish! I love potatoes cooked anyway, but like that, even better. They present well and taste amazing!

    • Reply
      Kathy
      November 3, 2018 at 6:11 am

      It’s a fun way to mix up everyday sides!

  • Reply
    Dawn - Girl Heart Food
    October 31, 2018 at 4:15 am

    Love hasselback potatoes! They always look so pretty and those crispy edges are my favourite part too!! Perfect holiday side dish 🙂

    • Reply
      Kathy
      November 3, 2018 at 6:10 am

      Thanks, Dawn!

  • Reply
    allie
    November 1, 2018 at 10:20 am

    Hi Kathy! These hasselback potatoes looks SO good. Yum. Those crispy edges. Thanks for the tips about to peel or not to peel, based on the potato type. I was unaware that red skins are thinner! Good to know. Thanks for another great post!

    • Reply
      Kathy
      November 3, 2018 at 6:07 am

      I like the taste of the skin too, plus it has lots of nutrients in the skin!

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