Crispy Roasted Hasselback Potatoes are perfect for dinner and you can adjust the recipe to fit your needs. These oven roasted potatoes are crispy and delicious.
Roasted Hasselback Potatoes are perfect for everyday meals, special dinners and holiday gatherings.
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. Try serving with tequila lime pork chops!
What type of potato do I use?
I used red potatoes, but you could use your favorite potato or whatever potato you have on hand. You could also use Yukon gold, a white potato or even a small russet potato.
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 and in this Potato Galette.
What ingredients do I need?
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.
Tips for making roasted hasselback potatoes:
Most Hasselback potatoes are 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!
This is the mandoline I use. Any type of mandoline will work, or you can always use your knife skills and cutting board!
What should I serve with these potatoes?
These potatoes are perfect with
If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious recipes!
Roasted Hasselback Potatoes
Ingredients
- 8 red potatoes
- 3 Tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh parsley (chopped, optional)
- ⅛ teaspoon coarse salt
Instructions
- Use a mandolin to slice potatoes ⅛ 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.
Notes
Nutrition
allie says
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!
Kathy says
I like the taste of the skin too, plus it has lots of nutrients in the skin!
Dawn - Girl Heart Food says
Love hasselback potatoes! They always look so pretty and those crispy edges are my favourite part too!! Perfect holiday side dish 🙂
Kathy says
Thanks, Dawn!
Nicoletta Sugarlovespices says
These potatoes are such a wonderful side dish! I love potatoes cooked anyway, but like that, even better. They present well and taste amazing!
Kathy says
It's a fun way to mix up everyday sides!
Adina says
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.
Kathy says
I do love butter, but these just don't need it!
Mary Ann | The Beach House Kitchen says
These always look so pretty Kathy. A great side for the upcoming holidays!
David @ Spiced says
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! 🙂