Hasselback Potatoes Recipe

A square photo of three hasselback potatoes and crème fraîche on a pink plate.

These Hasselback Potatoes are crispy on the outside and soft inside. Baked with butter, olive oil, and thyme, they’re a simple, delicious side dish for any occasion.

Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Side Dish

Cuisine European Cuisine

Servings persons

Calories 352 kcal

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

Ingredients you need per step are listed below the step in Italic

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

1. How do I get even slices? Place the potato between two chopsticks or wooden spoons to stop your knife from cutting through.

2. Can I make them ahead? Yes! Slice and brush them, then keep them in cold water for up to 4 hours. Pat dry before baking.

3. Can I skip the sour cream? Absolutely - they’re just as tasty with crème fraîche, melted butter, or a sprinkle of cheese.

4. Variations

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.

5. Storage

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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