Crispy on the outside, creamy on the inside - these Hasselback Potatoes are pure comfort food. Sliced thinly and baked with butter, olive oil, thyme, and a touch of salt, they're golden, flavorful, and impossible to resist.
In One Glance
- 🥔 Recipe name: Hasselback Potatoes
- ⏱️ Prep time: 10 minutes
- 🔥 Cook time: 1 hour 10 minutes
- 🕒 Total time: 1 hour 20 minutes
- 👨👩👧👦 Servings: 4 persons
- ⚡ Calories: 312 kcal per serving
- 🧄 Main ingredients: potatoes, butter, olive oil, thyme, parsley, sour cream
- 😋 Taste: crispy, buttery, herby, soft inside
- 🧀 Allergens: Contains milk (butter, sour cream). Free from gluten, nuts, soy, shellfish, celery, sesame, sulfites, peanuts, mustard, crustaceans, fish, and eggs.
- 💚 Why make it? Simple to prep, beautiful to serve, and always a hit.
- 🥄 Difficulty: easy - slice, brush, and bake
Jump to:
Easy Baked Hasselback Potatoes
Some recipes have been on my "to cook" list for ages, and this one was definitely on it. I first spotted these beautiful Hasselback Potatoes while cooking from the Dutch blog Lieziepeasy for a food blog swap. I nearly chose her fig and pecorino dish, then her Indian curry… but the moment I saw those golden, fanned potatoes, the decision was made.
My husband is a real potato lover - he'd happily eat them every day, especially boiled ones (not my favorite!). I prefer them roasted, crispy, or mashed with a twist. These Hasselback Potatoes were the perfect middle ground. They look fancy, but they're actually super easy to make.
When you slice them thinly and bake them, the edges turn crisp and golden while the centers stay soft and creamy. A brush of butter and oil, a sprinkle of thyme, and a spoon of sour cream on top - perfection. Even my "plain potato only" husband approved.
What You'll Need
You can find the exact amounts in the recipe card below.
- Potatoes: Choose floury potatoes like Russet or Maris Piper; they turn crispy outside and soft inside.
- Olive oil: Adds flavor and helps crisp up the edges - rosemary or thyme-infused oil is a great twist.
- Butter: Makes the potatoes rich and golden; use unsalted for better control.
- Thyme: Fresh thyme gives a lovely aroma; you can use rosemary if you prefer.
- Salt and pepper: To season and enhance flavor.
- Sour cream: Cool and creamy - perfect for serving. Greek yogurt also works.
- Parsley: Freshly chopped for garnish and color.
How to Make It
You can find the full step-by-step instructions in the recipe card below.
- Step 1: Preheat the oven: Set to 390°F (200°C). Prepare the potatoes: Wash, then slice thinly without cutting all the way through.
- Step 2: Melt butter with olive oil over low heat.
- Step 3: Brush with the butter-oil mix, season, and bake for 60 minutes, brushing again halfway.
- Step 4: Add thyme, bake 10 minutes more, then top with sour cream and parsley.
Top Tips
- Use chopsticks or wooden spoons on each side of the potato to avoid cutting through.
- Try flavored oils like garlic or rosemary for extra depth.
- Add grated cheese in the last 10 minutes for a cheesy crust.
- Swap thyme for rosemary or oregano.
- These are perfect for holidays or dinner parties - easy, budget-friendly and impressive.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil, (plain or herb-infused)
- 1¾ pound potatoes, floury, organic if possible
- salt and pepper, at taste
- ½ oz. fresh thyme
- 4 tablespoons sour cream, or crème fraîche
- ½ oz. Fresh Parsley, finely chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 390 ℉.
- In a small pan, melt butter and olive oil together over low heat.3 tablespoons butter, 3 tablespoons olive oil
- Wash potatoes thoroughly and pat dry.1¾ pound potatoes
- Slice each potato thinly, stopping ½ inch (1 cm) from the bottom so they stay intact.
- Brush with the butter-oil mixture and season with salt and pepper.salt and pepper
- Place in a baking dish and bake for 30 minutes.
- Brush again with the butter-oil mix, then bake another 30 minutes.
- Brush one last time, sprinkle thyme on top, and bake for 10 more minutes.½ oz. fresh thyme
- Garnish with sour cream and parsley before serving.4 tablespoons sour cream, ½ oz. Fresh Parsley
Notes
- Garlic twist: Add minced garlic or garlic oil to the butter mixture.
- Cheesy version: Sprinkle grated Parmesan during the last 10 minutes.
- Herby: Try rosemary or oregano instead of thyme.
- Loaded: Top with crispy bacon bits and chives.
- Fridge: Keep leftovers in a sealed container for up to 2 days.
- Freezer: Not recommended - they lose crispness.
- Reheat: Bake at 350 °F (180°C) for 10-15 minutes until warm and crispy again.
Nutrition
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