Perfectly savory and satisfying, these mouthwatering Hasselback Potatoes are packed with garlic and herb flavors. The result is an elegant, crowd-pleasing side dish perfect for holiday meals and Sunday dinners!
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Perfectly golden brown and crispy, these garlic and herb potatoes are your new favorite side dish! They're absolutely packed with nostalgic, savory flavors and make the perfect side dish for any meal.
Why This Recipe Works
Thanks to their unique preparation, these super easy hasselback potatoes are perfectly crispy and flavorful! Spiral-slicing them exposes lots of surface area for the garlic herb butter and gives the potatoes a satisfying bite.
Easy to customize to fit whatever main course you can think of, this simple recipe is a fun take on the baked potato classic. It's the perfect side dish for any night of the week!
And if you and your family love potatoes as much as mine, try these Air Fryer Garlic Parmesan Potatoes or a hearty Creamy Potatoes Au Gratin.
Ingredients Needed
- Yukon Gold Potatoes: Feel free to use another variety of potatoes if you prefer, but I like how Yukon golds turn out.
- Butter
- Garlic: Fresh garlic cloves will give you the best flavor, but you can use jarred garlic for convenience.
- Herbs: Sage, thyme, and parsley provide the perfect combination of fresh and herbal flavors.
- Parmesan Cheese
How to Make Hasselback Potatoes
- Step 1: Place a potato between two chopsticks or two wooden spoon handles. Cut slices almost all the way through the potatoes about every 1/8 of an inch.
- Step 2: In a mixing bowl, melt the butter and stir in the herbs and seasonings.
- Step 3: Place the sliced potatoes on a baking sheet lined with aluminum foil or parchment paper. Brush with half of the butter mixture.
- Step 4: Bake until fork tender, about 45 minutes, then remove from the oven and brush with the rest of the garlic herb butter.
Recipe Tips
- For even baking, be sure to choose potatoes that are evenly sized. Whether they're small potatoes or large potatoes, as long as they're about the same size you can adjust the baking time as needed.
- The chopsticks or utensil handles are optional, but will prevent you from slicing all the way through the potatoes.
- Be sure to fan out the potatoes before you add the garlic butter to ensure it gets in all of the slices.
- Give your potatoes even more flavor with additional seasonings. Onion powder, paprika, garlic powder, or Italian seasoning are fantastic options, or you could add cayenne pepper, chili powder, or red pepper flakes for some heat.
- If you have leftovers, transfer to an airtight container and keep in the fridge for 3 to 4 days or in the freezer for several months.
- Instead of Yukon Gold potatoes, you can also try this recipe with russet potatoes or another variety of your choice. Just use some good starchy potatoes!
- Add more toppings like sour cream, bacon bits, or even some lemon zest for flavor variation.
Recipe FAQ's
This is actually a Swedish word that translates to "hazel slope," but it also refers to a cooking technique where things like potatoes are sliced in delicate layers nearly all the way through.
You don't have to do this, but soaking potatoes in lukewarm water before roasting can pull out the starch and result in a crispier finish product. Just be sure to use a paper towel to remove any excess moisture if you use this method.
Yes, preheat your air fryer to 400 degrees. Place the potatoes in the basket and fry for 30 minutes or until fork tender. Brush with the remaining butter and serve!
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Garlic Herb Hasselback Potatoes
Equipment
Ingredients
- 6 medium Yukon Gold Potatoes
- 1/2 cup butter
- 2 cloves garlic minced
- 3 teaspoons fresh chopped sage
- 3 teaspoons fresh thyme
- 1 tablespoon fresh chopped parsley
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/3 cup grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil for easy cleanup or spray a baking dish with nonstick cooking spray.
- Wash the potatoes and dry with a paper towel.
- Place two wooden spoons or chopsticks on a cutting board and place the potato into the center. Cut 1/8 inch slices through until you reach the wooden spoons, they will prevent you from going all the way through. And place them on the prepared baking sheet and fan them slightly.
- Add the butter, garlic and herbs in a small bowl and melt in the microwave.
- Brush 1/2 of the butter mixture on the potatoes and sprinkle the salt and pepper on top. Bake for 45 minutes or until fork tender.
- Remove from the oven and brush with the remaining butter mixture and sprinkle the grated parmesan cheese on top.
- Add more salt and pepper to taste and serve!
Notes
- Choose potatoes that are the same size for even cooking.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Air fryer directions: Preheat your air fryer to 400 degrees. Place the potatoes in the basket and fry for 30 minutes or until fork tender. Brush with the remaining butter and serve!
- Reheat in an air fryer preheated to 400 degrees for 5-6 minutes or until heated through.
Yes, I added air fryer directions to the notes of the recipe card.
The skin is very thin on Yukon Gold potatoes.No need to peel them.
Can these be done in an air fryer with the same heating?
Why aren’t the potatoes peeled?