Hasselback Potatoes Recipe with Crispy Edges and Garlic Oil

This hasselback potatoes recipe is one of those dishes that looks fancy… but secretly couldn’t be easier.

Have you ever pulled something out of the oven and thought, “Dang, I actually made that?” That’s exactly the kind of moment these potatoes give you. I remember the first time I tried hasselback-style potatoes. I was skeptical. Like, how much better could they really be than regular roasted ones? But oh wow. The crisp edges, the soft buttery insides, and the way that garlicky oil sinks into every little crevice? Game changer.

I’ve made this recipe more times than I can count, and every time, it’s a hit. Even when I mess up the slicing a little (which still happens, by the way), they always come out tasting amazing. The rosemary adds a nice herby kick, and the smashed garlic infuses the oil with flavor without burning. It’s the kind of side dish that quietly steals the spotlight. And let’s be honest, sometimes that’s exactly what you want.

Alright, let’s talk about why this recipe works so dang well.

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WHY THIS RECIPE WORKS

• Crispy on the edges, soft in the center – That contrast in texture is what makes hasselback potatoes so addictive. The outer slices get golden and crunchy, while the insides stay creamy and tender.
• Garlic and rosemary infused oil – Brushing the potatoes with this herby, garlicky oil while they bake adds layers of flavor. It seeps between the slices and roasts into the spuds without burning like chopped garlic would.
• Looks impressive with minimal effort – They might look like something off a restaurant menu, but all you’re really doing is slicing, brushing, and baking. It’s one of those rare recipes that delivers wow factor without the stress.
• Flexible and forgiving – Don’t worry if your slices aren’t all the same width or you accidentally cut a little too deep. I’ve made plenty of “wonky” ones and they still turn out delicious every time.
• Naturally budget-friendly – A handful of potatoes, some oil, garlic, and herbs. That’s it. Nothing fancy or expensive here, just a few pantry staples turning into something special.
• Perfect for dinner parties or weeknights – These potatoes hold their own next to a roast chicken or steak, but they’re also great with a simple salad or grilled veggies.

INGREDIENTS FOR HASSELBACK POTATOES

Main ingredients

• 5 to 6 medium oval-shaped potatoes (about 250g or 8oz each), scrubbed clean
  (Yukon Gold, Russet, Sebago, or Maris Piper work great)
• 1½ teaspoons extra virgin olive oil
• ¼ teaspoon kosher salt or cooking salt

Basting mixture

• ¼ cup extra virgin olive oil
• 1¼ teaspoons kosher salt or cooking salt
• 4 garlic cloves, smashed with skins on (optional)
• 3 fresh rosemary sprigs (optional but highly recommended)

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STEP BY STEP INSTRUCTIONS

• STEP 1). Preheat your oven to 200°C (400°F) or 180°C if you’re using a fan setting.
• STEP 2). Slice a thin piece off the bottom of each potato so they sit flat, then place one between two wooden spatulas or chopsticks and slice it thinly, about 2mm thick, stopping just before you cut through the bottom.
• STEP 3). Rub the potatoes with 1½ teaspoons of olive oil and sprinkle the ¼ teaspoon of salt evenly over all of them.
• STEP 4). Set the potatoes on a baking tray and bake for 30 minutes.
• STEP 5). Pour the ¼ cup of olive oil over the potatoes, sprinkle the remaining salt on top, and scatter the smashed garlic and rosemary around the tray.
• STEP 6). Bake for another 40 minutes, basting the potatoes every 10 minutes with the oil from the tray and gently brushing across the tops to help the slices fan out.
• STEP 7). Once the potatoes are tender in the middle, raise the oven temperature to 220°C (425°F) or 200°C fan, baste again, and bake for another 10 to 15 minutes until the edges are deep golden and crispy.
• STEP 8). Serve hot and enjoy those crunchy ends first — they’re the best part.

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EXPERT COOKING TIPS FOR HASSELBACK POTATOES RECIPE WITH CRISPY EDGES AND GARLIC OIL

• Use chopsticks to prevent cutting through. Place one on each side of the potato as a guide. It’s the easiest way to keep from slicing all the way down, and it makes prep way less stressful.
• Aim for thin, even slices. Try to stay around 2mm if you can. Thinner slices fan out better and crisp up more, but don’t panic if they’re a little uneven — it still works.
• Get the oil between the slices. When you baste, use a little pressure with the brush. This helps the salty garlic oil seep down inside, which is where all that crispy magic happens.
• Don’t skip the final blast of heat. Cranking the oven up at the end takes them from “nicely roasted” to “wow, those edges are insane.” Totally worth the extra 10 minutes.
• Garlic with skin = no burning. Leaving the skin on the smashed cloves stops them from going black in the oven. They just flavor the oil instead of turning bitter.

RECIPE FAQ

HOW TO SLICE HASSELBACK POTATOES WITHOUT MESSING IT UP

This is the part that trips people up, but I promise it’s easier than it looks. The key is finding something to stop your knife from cutting all the way through. I use wooden chopsticks or spatulas on either side of the potato. Just line them up, rest the knife on top, and slice. Boom — no stress, no ruined spuds.

You want each slice to be about 2mm thick. Don’t stress if they’re not perfect. Mine never are, and they still crisp up beautifully. If the slices feel stuck together during baking, just press a little firmer when you baste. The oil will slip between the cuts and help them fan out as they cook.

And if you do cut all the way through? No one’s going to care. Stack the slices back together, finish baking, and serve it up anyway. It’ll taste just as good.

WHAT TO SERVE WITH HASSELBACK POTATOES

These potatoes are total show-offs, but they still play well with others. I usually serve them alongside something hearty — like roast chicken, grilled steak, or baked salmon. They’ve also held their own next to lamb chops and a big pile of sautéed greens.

For a more casual meal, I’ll throw them on the table with burgers or even just a big garden salad and some crusty bread. They’re also awesome on holiday tables. Thanksgiving, Christmas, Sunday roast — they always get more compliments than the main dish. Just saying.

If you want to keep things vegetarian, they’re killer with a creamy mushroom sauce or paired with roasted veggies and a simple yogurt dip on the side. Honestly, you’ve got options.

And that’s it — your new favorite way to turn humble potatoes into something totally irresistible.

Every time I make these, I’m reminded how simple ingredients can deliver way more than you expect. A few slices, a brush of garlicky oil, a hot oven… and suddenly, you’ve got a side dish that everyone talks about more than the main. Whether you’re cooking for guests or just trying to jazz up a weeknight dinner, this recipe has your back.

If you give it a try, I’d love to hear how it went. Did the edges get as crispy as mine? Did you sneak a few bites before serving? No judgment — I always do.