Crispy Hasselback Potatoes

Why This Crispy Hasselback Potatoes Beats Every Other Version

Most restaurant versions come out pale and soft. I ordered a plate at a steakhouse last fall for $9.99 and the edges never crisped. Just sat there.

Online recipes annoy me because they make you bake for an hour or brush every single slice with oil. This crispy hasselback potatoes method is faster. You cut the slits, give them a quick boil, then finish in a skillet with butter, garlic, and spice. The edges get real crunch while the centers stay soft.

The boil softens them just enough so the cuts open up. The skillet does the rest. I tried skipping the boil once. The insides stayed hard. Not good.

You get that fancy look with almost no extra work.

What You Need

• 4 medium potatoes (Yukon gold or russet, the $3.47 bag at Walmart)
  Firm ones hold the cuts better. Soft ones fall apart.
• 3 tbsp butter (store brand is fine)
• 2 garlic cloves, minced
• 1 tsp paprika
• Salt and black pepper
• Handful of chopped green onions or chives
• Water for boiling

USDA has basic potato storage tips if you want them: USDA potatoes

How I Actually Make Crispy Hasselback Potatoes

1. Scrub the potatoes. Place each one between two chopsticks or wooden spoons so you don’t cut all the way through. Slice thin cuts about ⅛-inch apart down the length.
2. Put the cut potatoes in a large skillet or pan. Pour boiling water over them until they are mostly covered. Boil 8 minutes until the outsides start to soften but they still hold shape.
3. Drain the water carefully. The potatoes will look a little floppy. Keep going.
4. Return the skillet to medium heat. Add the butter and let it melt. Nestle the potatoes back in. Sprinkle with salt, pepper, and paprika.
5. Cook 10 to 12 minutes, turning once, until the edges get golden and crispy. Add the minced garlic in the last 2 minutes so it does not burn.
6. Sprinkle the chopped green onions over the top and serve hot.

The butter smells rich when it hits the hot pan. You hear the soft sizzle as the edges crisp. The finished potatoes feel crunchy on the outside and soft inside.

I once cut the slits too deep and a couple fell apart in the water. Next time I used the chopsticks and it fixed that.

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Leftovers, Storage, and Random Stuff

Day-two crispy hasselback potatoes lose a little crunch but still taste good. Store in a container in the fridge up to 3 days.

Reheat at 375°F for 10 minutes on a sheet pan so the edges crisp back up. Microwave makes them soft.

I left a plate out once after dinner and they got gummy. Had to toss them.

For a basic boiled potato side I make on busy nights see my simple boiled potatoes. The garlic butter skillet potatoes I do when I skip the cuts is here.

Wikipedia has a clean page on the hasselback style if you want the background: Hasselback potatoes

Crispy Hasselback Potatoes FAQs

How do I keep the cuts even on crispy hasselback potatoes?

Use chopsticks or wooden spoons on both sides so the knife stops at the same depth.

Can I bake them instead of using the skillet?

Yes. After the boil, bake at 425°F for 25 minutes with the butter and seasonings until crispy.

What potatoes work best?

Yukon gold or russet. I tried red potatoes once and they stayed too firm.

Can I make crispy hasselback potatoes ahead?

Cut and boil them earlier, then finish in the skillet right before serving.

Go make crispy hasselback potatoes tonight. The butter melting into the slits is the best part.

Grab the free list if you want more.

Recipe Card

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

• 4 medium potatoes
• 3 tbsp butter
• 2 garlic cloves, minced
• 1 tsp paprika
• Salt and black pepper
• Handful chopped green onions

Instructions

1. Slice potatoes thinly without cutting all the way through (use chopsticks as guides).
2. Cover with boiling water in a skillet and boil 8 minutes. Drain.
3. Melt butter in the same skillet. Add potatoes, salt, pepper, paprika.
4. Cook 10-12 minutes until edges are crispy. Add garlic last 2 minutes.
5. Top with green onions and serve. (Yes they look floppy after boiling. Keep going.)

Notes
(Don’t cut all the way through or they fall apart.)
(Watch the garlic so it does not burn.)