I love classic potatoes, and I firmly believe that simple is best. But if you are looking for a delicious and impressive side dish to serve at your next get-together, these Hasselback Potatoes are the answer! The crispy and flavour-packed potatoes are sliced finely, then roasted to perfection, making them a stunning addition to any meal. Simply slice the potatoes almost all the way through, brush with parsley butter, sprinkle with salt and bake until crispy and golden brown. Finally, top them with a crispy panko breadcrumb and parmesan topping, to make them the perfect side to impress your guests!
Can you make Hasselback Potatoes ahead of time?
Yes, peel and slice the potatoes. Submerge them fully in water (do not add any salt or seasoning as the potatoes will brown) and refrigerate for up to 24 hours. Drain and pat dry with a paper towel when ready to cook.
Are Hasselback Potatoes suitable for leftovers?
Yes, Hasselback Potatoes can be refrigerated for up to 2 days. Reheat in the microwave (the potatoes will soften) or oven to retain crunch. Not suitable to freeze.
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Hasselback Potatoes
If you want to level up your roast potatoes, try making these Hasselback Potatoes to serve alongside your roast meats. They are crispy, buttery deliciousness.
- Total Time: 1 hour 25 mins
- Yield: 4 1x
Ingredients
- 1 kg (2 lb 3 oz) potatoes (roughly 8 potatoes, see note 1)
- ¼ bunch parsley, finely chopped
- 3 tbsp unsalted butter, melted
- 2 tsp sea salt flakes
- ⅔ cup (40 g) panko breadcrumbs (or fresh breadcrumbs)
- ⅓ cup (35 g) freshly grated parmesan
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Cut slices into each potato roughly 3–6 mm (1/8–1/4 inch) apart, being careful not to cut all the way down.
- Place the potatoes in a baking tray.
- Combine the parsley, 2 tablespoons of the melted unsalted butter and the salt. Drizzle the mixture over the potatoes.
- Roast for 1 hour. Remove from the oven.
- Combine the breadcrumbs, parmesan and the remaining 1 tablespoon of unsalted butter in a small bowl.
- Top each potato with the breadcrumb, parmesan and butter mixture.
- Return to the oven for a further 10 minutes or until crispy and golden all over.
- Serve immediately.
Notes
Note 1 – This recipe works with any kind of potato. Pictured are white washed potatoes. This recipe works best with unpeeled potatoes as the skin helps to keep the potato intact.
MAKE AHEAD
Peel and slice the potatoes. Submerge them fully in water (do not add any salt or seasoning as the potatoes will brown) and refrigerate for up to 24 hours. Drain and pat dry with a paper towel when ready to cook.
LEFTOVERS
Refrigerate for up to 2 days. Reheat in the microwave (the potatoes will soften) or oven to retain crunch. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 1 hour 10 mins
- Category: side dish, potato, Hasselback Potatoes
- Method: bake
- Cuisine: Swedish
