There's just something magical about those potatoes sliced thinly enough to crisp up beautifully on the edges while staying tender inside. This Crispy Garlic Hasselback Potatoes Recipe is one of my absolute favorite ways to enjoy spuds — it's like the perfect balance of crispy texture and fragrant garlic butteriness in every bite.
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Why You'll Love This Recipe
I still remember the first time I made these, nervously slicing each potato thin without cutting all the way through. The transformation in the oven—from a simple potato into something crispy, aromatic, and downright addictive—made me a convert instantly. You’re in for a treat.
- Perfect Crispy Texture: The thin, even slices let oil and salt seep between layers for those golden, crispy edges you'll crave.
- Garlic & Rosemary Infusion: Roasting the potatoes with smashed garlic cloves and fresh rosemary infuses them with subtle, mouthwatering aroma.
- Beginner Friendly: Don’t stress about your knife skills — even imperfect slices turn out delicious and better than regular roasted potatoes.
- Versatile Side Dish: These potatoes pair beautifully with everything from simple weeknight dinners to special holiday meals.
Ingredients & Why They Work
This recipe keeps ingredients simple but purposeful. Each element contributes to the crispy, flavorful result you’re aiming for — and the ingredients are mostly pantry staples, so it’s easy to pull together any day.
- Potatoes: Medium-size oval potatoes are ideal because their shape fans out well when sliced without falling apart.
- Extra Virgin Olive Oil: Used for that golden crispiness and rich flavor; I brush some before baking and drizzle more during roasting.
- Salt: The kosher or cooking salt enhances flavor and draws out moisture to help the crisp edges form.
- Garlic Cloves: Skin on and smashed, they roast beautifully and impart a subtle, mellow garlic fragrance without overpowering.
- Rosemary Sprigs: Fresh rosemary adds an herby freshness that lifts the entire dish.
Make It Your Way
I love experimenting with different herbs and spices when making Crispy Garlic Hasselback Potatoes Recipe. You can easily customize the flavor to suit whatever you’re craving or what's in your spice rack.
- Variation: Sometimes I swap rosemary for thyme or sprinkle on a bit of smoked paprika for a subtle kick — it’s a fun twist that’s always a hit at the table.
- Dairy-Free: This recipe is naturally dairy-free, but if you want an extra layer of richness, a small pat of vegan butter brushed on top before baking works beautifully.
- Cheesy Upgrade: Toward the end of baking, you can sprinkle grated Parmesan or cheddar for a crunchy cheese crust — super indulgent!
Step-by-Step: How I Make Crispy Garlic Hasselback Potatoes Recipe
Step 1: Prepare Your Potatoes
Start with well-scrubbed, dry potatoes. Place each one on a cutting board and carefully slice thin slices about 2-3mm apart, making sure not to cut all the way through. I often place chopsticks or wooden spoons on either side to avoid slicing through accidentally. This step is key — thin slices create the beautiful crispy “fans” you want.
Step 2: Oil, Salt, and Aromatics
Brush the potatoes with 1 ½ teaspoons of olive oil and sprinkle lightly with ¼ teaspoon of kosher salt. Then gently fan the slices while keeping the potato whole. Tuck in the smashed garlic cloves and rosemary sprigs around the potatoes to infuse flavor as they roast.
Step 3: Roast Low and Slow
Place the prepared potatoes on a roasting tray lined with foil or parchment paper. Drizzle them generously with the remaining ¼ cup olive oil and sprinkle 1 ¼ teaspoons salt over the top. Then roast at 200°C (390°F) for about 75-80 minutes — this slow roasting helps the insides get tender while the edges crisp up beautifully.
Halfway through, baste the potatoes with the oil and juices that collect in the pan. You'll see the edges crisping up, and the aroma of garlic and rosemary will fill your kitchen — it’s honestly one of the best smells ever.
Top Tip
From my experience, the trickiest part of making Crispy Garlic Hasselback Potatoes Recipe is getting those perfect thin slices without slicing too far. Here are some tips to make it foolproof and delicious every time.
- The Chopstick Guide: Placing wooden chopsticks or sturdy spoons on either side of the potato helps prevent cutting all the way through — it’s a simple hack that makes slicing so much easier.
- Patience is Key: Roast slowly at a moderate temperature to avoid burnt edges while ensuring the insides get tender and creamy.
- Oil Generously: Don’t skimp on the olive oil — it’s what crisps up those edges beautifully and keeps the potatoes moist inside.
- Don't Stress Over Imperfect Slices: Uneven or slightly thick slices still make amazing hasselback potatoes. It's all about the flavor and overall texture.
How to Serve Crispy Garlic Hasselback Potatoes Recipe
Garnishes
I usually sprinkle fresh chopped parsley or chives on top for a pop of color and refreshing flavor. Sometimes I add a light drizzle of garlic aioli or even a little grated cheese for an extra indulgent touch.
Side Dishes
These Crispy Garlic Hasselback Potatoes make a fantastic side for a roast chicken, grilled steak, or pan-seared fish. I also love pairing them with a crisp green salad and roasted veggies for a balanced meal.
Creative Ways to Present
For special dinners, I’ve plated these potatoes stacked slightly on a platter with sprigs of rosemary in between. Adding a small bowl of sour cream or tzatziki on the side for dipping turns them into a perfect party appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which sometimes surprises me — they usually disappear fast!), store them in an airtight container in the fridge for up to 3 days. To keep the crispiness, I’ve found reheating in the oven works best.
Freezing
While I usually prefer to make this recipe fresh, you can freeze cooked hasselback potatoes. Just flash freeze on a tray first, then transfer to a freezer-safe bag. Reheat them in the oven for the best texture.
Reheating
To bring back their crisp edges, reheat leftovers in a 200°C (390°F) oven for about 10-15 minutes instead of using the microwave, which tends to make them soggy. Trust me, this makes all the difference.
Frequently Asked Questions:
While you can use most potatoes, medium-sized oval potatoes work best as they hold their shape and fan out nicely when sliced. Waxy or all-purpose potatoes are preferable to starchy varieties for this recipe.
Aim for slices about 2 to 3 millimeters thick, spaced just enough that the potatoes fan out during cooking. Be careful not to slice all the way through to keep them intact.
Yes! You can prep the potatoes by slicing and brushing them with oil, then cover and refrigerate for a few hours before roasting. This is great if you want to save time on the day you plan to serve them.
If your potatoes aren’t crispy, it’s usually because the slices were too thick, or there wasn’t enough oil brushed over them. Slow roasting at the right temperature and basting halfway help develop that perfect crunch.
Final Thoughts
Making Crispy Garlic Hasselback Potatoes Recipe feels like a small kitchen celebration every time I bake them. They’re so simple yet impressive — perfect when you want an easy side that tastes gourmet without fuss. Give this recipe a go soon; I promise it’ll win over everyone at your table and become a new favorite in your meal rotation.
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Crispy Garlic Hasselback Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish
Description
This Hasselback potatoes recipe features potatoes thinly sliced to create a fan effect, brushed with a flavorful garlic rosemary olive oil for a crispy outside and soft inside. Perfect as a side dish with a delicate balance of aromatic herbs and seasoning.
Ingredients
Potatoes
- 5 - 6 x 250g / 8oz potatoes
Seasoning
- 1 ½ teaspoon extra virgin olive oil
- ¼ teaspoon cooking salt / kosher salt
- ¼ cup extra virgin olive oil
- 1 ¼ teaspoon cooking salt / kosher salt
Flavorings
- 4 garlic cloves, skin on, smashed (optional)
- 3 rosemary sprigs (optional but recommended)
Instructions
- Prepare Potatoes: Preheat your oven to 180°C (350°F). Wash the potatoes thoroughly and dry them. Place each potato between two chopsticks or wooden spoons to prevent slicing all the way through.
- Slice Potatoes: Using a sharp knife, make thin slices across each potato about 3mm apart, slicing down until the knife hits the chopsticks or spoons, creating a fan effect without cutting entirely through.
- Season and Oil: Place the potatoes on a baking tray. Brush them evenly with 1 ½ teaspoons of extra virgin olive oil and sprinkle ¼ teaspoon kosher salt over them.
- Add Flavorings: Insert smashed garlic cloves and rosemary sprigs around the potatoes on the tray to infuse aroma during baking.
- Bake Potatoes: Place the tray in the oven and bake for 80 minutes until the potatoes are tender inside and crispy on the edges, basting occasionally with the extra ¼ cup extra virgin olive oil and 1 ¼ teaspoons of salt to keep them moist and flavorful.
- Serve: Once cooked, remove potatoes from the oven, discard garlic skins if desired, and serve immediately while hot and crispy.
Notes
- Ensure thin and even slices for the classic fan effect to maximize crispiness.
- Oval-shaped potatoes work best to fan out nicely during baking.
- Don't worry if slices are uneven; even wonky hasselbacks taste delicious and better than regular roast potatoes.
- Using garlic and rosemary elevates the flavor but can be omitted for simplicity.
Nutrition
- Serving Size: 1 potato
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
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