Best Hasselback Potatoes with Crispy Edges Recipe

If you’re looking for a show-stopping side that’s both stunning and utterly delicious, you’ve got to try the Best Hasselback Potatoes with Crispy Edges. This dish takes humble potatoes to a whole new level by slicing them thinly but keeping them intact, allowing every edge to crisp up beautifully while the inside stays tender and buttery. The garlic-thyme butter infusion seeps into each slice, creating layers of flavor that make these potatoes practically irresistible. If you love golden, crispy textures with a fragrant herb kick, this recipe will quickly become your go-to for family dinners and special occasions alike.

Ingredients You’ll Need

These ingredients are simple, familiar, and each plays a crucial part in creating the perfect balance of texture, flavor, and aroma that makes the Best Hasselback Potatoes with Crispy Edges so special.

• 6 medium Potatoes (Yukon Gold or Russet work best): These varieties offer a great balance of starchiness and moisture for crispy edges and fluffy centers.
• 4 cloves garlic (lightly crushed): Adds a mellow, roasted garlic flavor that infuses the butter sauce with warmth.
• 1/2 stick Butter (unsalted): Provides rich creaminess and helps the potatoes achieve that coveted golden crust.
• 3 tablespoons Olive oil: Helps fry and crisp the edges while adding a light fruity note.
• 2-3 sprigs Fresh thyme: A fragrant herb that pairs perfectly with butter and garlic for an earthy accent.
• Salt (to taste): Essential for seasoning and bringing out the potato’s natural flavors.
• Pepper (to taste): Adds a subtle, spicy kick that balances the richness.
• Fresh herbs for serving (parsley, thyme, chives): Bright, fresh garnishes to add color and a burst of flavor.

How to Make Best Hasselback Potatoes with Crispy Edges

Step 1: Preheat and Prep Your Potatoes

Start by preheating your oven to 200°C (390°F). It’s important to wash and dry your potatoes really well so they crisp up perfectly without steaming. Dry skin means crunchier edges!

Step 2: Make Those Classic Hasselback Slices

Place each potato between two chopsticks or wooden spoons to keep your cuts uniform and prevent slicing all the way through. Slice thin, even slits about ¼ inch apart stopping short of the bottom so the potato stays intact yet beautifully fanned out when baked.

Step 3: Arrange for Success

Lay your sliced potatoes on a baking tray lined with parchment paper. This prevents sticking and keeps the bottoms from getting soggy, helping each edge crisp up evenly.

Step 4: Create the Garlic-Thyme Butter Bath

Gently melt your butter with olive oil, garlic, and fresh thyme in a small saucepan over low heat for 3 to 5 minutes. This slow infusion lets the garlic and herbs flavor the fat without burning anything, creating a silky, aromatic base that’s pure magic for the potatoes.

Step 5: Keep It Clean and Crisp

Strain the butter mixture through a fine sieve to remove the garlic cloves and thyme leaves. This prevents any burnt bits while baking and ensures your potatoes look golden and polished.

Step 6: First Butter Brush and Bake

Generously brush the potatoes with half of your butter mixture, making sure the flavorful oil seeps down into each slice. Season with salt and pepper, then bake for 30 minutes. This starts the crisping process and lets the potatoes begin to soften inside.

Step 7: The Second Butter Boost

Remove the potatoes from the oven and brush them with the remaining butter. Sprinkle extra fresh thyme or herbs over the top, then pop them back in to bake for another 25–30 minutes. This step really amplifies the golden crisp edges and deepens the flavor.

Step 8: Perfectly Tender and Crispy!

The potatoes are done when they are tender on the inside but boasting those irresistibly crispy edges. The slices should fan out just slightly, creating a beautiful texture contrast at every bite.

Step 9: Final Touches and Serving

Sprinkle freshly chopped herbs like parsley, thyme, or chives on top just before serving for a pop of color and freshness that makes the dish feel vibrant and complete.

How to Serve Best Hasselback Potatoes with Crispy Edges

Garnishes

Adding fresh herbs right before serving elevates the dish with bright, peppery notes that balance the rich buttery flavor. A light dusting of flaky sea salt adds texture and enhances all the savory goodness.

Side Dishes

These potatoes pair beautifully with roasted meats like chicken or beef, or with a fresh green salad to add contrast. They’re a crowd-pleaser on holiday tables as well as casual weeknight suppers.

Creative Ways to Present

For a fun twist, try topping each slice with a bit of grated cheese or a dollop of sour cream and chives just before serving. You can even turn them into mini loaded potato “boats” by adding crispy bacon bits or caramelized onions tucked into the slices.

Make Ahead and Storage

Storing Leftovers

Leftover hasselbacks can be stored in an airtight container in the refrigerator for up to 3 days. To maintain some crispiness, place a paper towel in the container to absorb excess moisture.

Freezing

It’s best to freeze these potatoes on the day you make them. Flash freeze by laying them flat on a tray before transferring to freezer bags, and use within 1 month for best flavor and texture.

Reheating

Reheat in a 180°C (350°F) oven for 10–15 minutes to regain crisp edges. Avoid microwaving as it can turn the crispy parts soggy and lose that perfect texture you worked so hard to create.

FAQs

What type of potatoes work best for hasselbacks?

Yukon Gold and Russet potatoes are the top choices because Yukon Golds offer a creamy inside and Russets crisp up nicely thanks to their higher starch content. Either variety works wonderfully for the Best Hasselback Potatoes with Crispy Edges.

Can I use any herbs other than thyme?

Absolutely! Rosemary, sage, or even oregano make excellent alternatives depending on your flavor preference. Just keep in mind thyme’s earthy aroma complements the butter and garlic so nicely it’s tough to beat.

How thin should I slice the potatoes?

Thin slices about ¼ inch apart are ideal. Slicing too thick prevents the edges from crisping up properly, while slices that are too thin might cause the potato to break apart during baking.

Why do you need to stop slicing before the potato’s bottom?

Stopping just short of slicing all the way through keeps the potato intact, so it holds together in a beautiful fan shape and cooks evenly inside while allowing each layer’s edges to crisp up nicely.

Can I make these potatoes vegan?

Yes, substitute the butter with a good quality vegan butter or use extra olive oil to get that crispy texture and buttery flavor. Just keep the garlic and herbs for that classic taste.

Final Thoughts

Cooking the Best Hasselback Potatoes with Crispy Edges is one of those kitchen wins that brings so much joy to the table. The combination of simple ingredients transformed by careful technique results in something irresistibly crispy, flavorful, and elegant. I can’t wait for you to try this recipe and watch it become a favorite in your household just like it is in mine!

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