Hasselback potatoes originated in Sweden at the Hasselbacken restaurant in the 1950s. They are characterized by their thin, fan-like slices that create a delightful texture—crispy on the outside while remaining soft and fluffy on the inside. The key to achieving this perfect texture lies in how you slice and bake the potatoes.

To make Hasselback potatoes with olive oil, you will need the following ingredients:

6 medium Yukon Gold potatoes (or other starchy varieties like russet)
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Fresh sage leaves (or other herbs like rosemary)
Garlic butter (optional, for extra flavor)
Fresh parsley (for garnish)

Preparing the Potatoes

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice the Potatoes: Place a potato on a cutting board. To prevent cutting all the way through, place chopsticks or the handles of wooden spoons along the sides of the potato. Cut thin slices (about 1/8 inch thick) down to the chopsticks, leaving the bottom intact.

Season the Potatoes: Place the sliced potatoes on the baking sheet. Drizzle the olive oil generously over the potatoes, ensuring some seeps between the slices. Sprinkle with salt and pepper, and tuck sage leaves in between the slices for added flavor.

Baking the Potatoes

First Bake: Bake the potatoes in the preheated oven for about 50 minutes. This allows the slices to start fanning out and becoming tender.

Add Garlic Butter: After 50 minutes, remove the potatoes from the oven and brush them with melted garlic butter (if using). This step adds richness and enhances the flavor. Return the potatoes to the oven for an additional 25 minutes, or until they are golden brown and crisp around the edges.

Serving Suggestions

Garnish and Serve: Once baked, remove the potatoes from the oven and sprinkle with fresh parsley and additional salt and pepper if desired. Serve hot, and enjoy the crispy edges and tender insides!

Choose the Right Potatoes: Starchy potatoes like Yukon Gold or russet are ideal for this recipe as they hold up well during baking and provide a fluffy interior.
Slice Thinly: Aim for slices that are about 1/8 inch thick for optimal fanning and crisping.
Baste Regularly: Basting the potatoes with olive oil during baking helps to achieve that perfect crispy exterior. Brush with oil every 10 minutes after the first 30 minutes of baking.
Experiment with Flavors: Feel free to add other herbs or spices to the olive oil for different flavor profiles. Rosemary, thyme, or even a sprinkle of Parmesan cheese can elevate the dish even further.

Hasselback potatoes with olive oil are not only visually stunning but also incredibly delicious. With a few simple ingredients and steps, you can create a side dish that impresses at any gathering. Whether served alongside your favorite protein or as a standout dish at a holiday meal, these potatoes are sure to delight. Try this recipe today and enjoy the perfect combination of crispy and tender in every bite!