Hasselback Potatoes with Garlic Herb Butter
The knife makes a little tap against the chopsticks, and that’s where each Hasselback cut stops. It’s a small detail, but it keeps the potato together while the slices open…
Tip: save now, cook later.The knife makes a little tap against the chopsticks, and that’s where each Hasselback cut stops. It’s a small detail, but it keeps the potato together while the slices open in the oven. I like this method for russets because the outside turns crisp and browned while the middle stays soft enough to catch the garlic herb butter.
These Hasselback potatoes roast in two stages. The first gives the slices time to begin opening; the butter goes on afterward, so the garlic and herbs cook into the surface instead of sitting on the pan from the start. Take a moment to work the butter between the slices, not just across the tops. That’s where the parsley, thyme, and minced garlic find their way into every bite.
When the edges are browned and a knife slides easily into the center, let the potatoes rest on the baking sheet before serving. The slices stay attached, the centers are tender, and the buttery edges have just enough crunch.
Kitchen Note
I leave the potatoes on the baking sheet for the full five-minute rest. The butter settles into the cuts, and the slices are easier to lift without pulling them apart.
Save these Hasselback potatoes with garlic herb butter for crisp edges, tender centers, and a finish full of parsley, thyme, and garlic.
The Chopstick Stop Keeps Every Hasselback Potato in One Piece
Hasselback potatoes need cuts deep enough to fan open, but cutting all the way through gives you separate slices instead of one potato. Two chopsticks make a simple physical stop: set the potato between them, then slice crosswise until the knife meets the wood. Leave the bottom connected, and the potato can open as it roasts without losing its shape.
Keep the slices close together and aim for even thickness. Thin, consistent cuts expose more edges to the oven; a few thick sections mixed with very thin ones cook unevenly. If a potato rolls while you’re cutting, steady it with your free hand and work slowly rather than pushing the knife through in one motion. The chopsticks are there to control depth, not to rush the cuts.
This attached base also makes the butter finish easier. You can spoon the mixture over the top and guide it into the openings without the potato falling apart on the baking sheet. The result is a tidy, fan-shaped potato with crisp edges and a soft center.
Why Russets, Olive Oil, and Unsalted Butter Suit These Potatoes
- Russet potatoes — Their starchy interior turns fluffy as it roasts, while the exposed edges can brown and crisp. Choose medium potatoes that are fairly similar in size so they finish at about the same time. Scrub and dry them well; dry skins take the olive oil more evenly.
- Olive oil — A thin coating helps season the outside and gives the slices a head start on browning during the first roast. Use an everyday olive oil here; its job is to coat the potatoes, so a specialty bottle isn’t needed.
- Unsalted butter — Butter carries the garlic and herbs between the slices and adds a richer finish than oil alone. Unsalted butter lets the measured kosher salt stay in control of the seasoning. Melt it before stirring in the flavorings so they’re easy to distribute.
- Garlic — Minced garlic spreads through the melted butter and settles into the cuts. Chop it finely so you don’t end up with a few large, sharp pieces concentrated on top.
- Fresh parsley and thyme — Parsley gives the butter a fresh, green note, while thyme brings a more savory herbal flavor. Strip the thyme leaves from their stems before measuring; the small leaves mix into the butter more evenly than woody stem pieces.
Roasting Hasselback Potatoes in Two Stages for Crisp Edges
Cut the potatoes without separating the slices
Heat the oven to 425°F with a rack in the center. Set each scrubbed, dried potato between two chopsticks and slice crosswise into 1/8-inch-thick cuts, stopping about 1/4 inch from the bottom. Keep the cuts even so the thinner edges don’t race ahead of the thicker center. The potato should still lift as one piece when you move it.
Season and give the slices their first roast
Arrange the potatoes on a rimmed baking sheet, rub them all over with the olive oil, and season with kosher salt and black pepper. Roast for 30 minutes. The slices will begin to relax and open, making room for the finishing butter. While they roast, melt the butter in a small microwave-safe bowl.
Stir together the garlic herb butter
Stir the minced garlic, chopped parsley, and thyme leaves into the melted butter. Mix until the herbs are spread through the butter rather than clumped in one spot. This is the finish for the second roast, so wait until the potatoes have had their first 30 minutes before spooning it on.
Spoon, roast, and check the center
Spoon the butter mixture evenly over the potatoes, working it between the slices. Return the baking sheet to the oven for 25 to 35 minutes, until a knife pierces the center easily and the edges look crisp and browned. If the edges are already browned but the middle still resists the knife, judge doneness by the center rather than color alone. Rest the potatoes on the baking sheet for 5 minutes before serving.
Two Simple Ways to Adapt the Garlic Herb Finish
Make the finish dairy-free with olive oil
Use olive oil in place of the melted butter, then stir in the garlic, parsley, and thyme and spoon it over the potatoes after their first roast. The result is dairy-free and lighter, without the rounded richness butter gives the finish.
Leave out the garlic for a milder herb butter
Skip the minced garlic and stir the parsley and thyme into the melted butter instead. You’ll keep the buttery, savory finish but lose the sharper garlic flavor, which is useful when you want the herbs to stand out more.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The slices soften in the fridge, so they won’t have the same crisp edges as freshly roasted potatoes.
- Freezer: Freezing isn’t my pick for this dish; thawed potatoes tend to turn soft and mealy, and the browned edges lose their crispness.
- Reheating: Reheat in a 425°F oven until hot through to help the edges crisp again. The microwave warms them quickly but leaves the slices soft.
Questions That Come Up When Making Hasselback Potatoes
Hasselback Potatoes with Garlic Herb Butter
Ingredients
Equipment
Method
- Heat the oven to 425°F with a rack in the center.
- Place each potato between two chopsticks and cut crosswise into 1/8-inch-thick slices, stopping about 1/4 inch from the bottom so the potato stays intact.
- Arrange the potatoes on a rimmed baking sheet.
- Rub the potatoes all over with the olive oil.
- Season the potatoes with the salt and pepper.
- Roast for 30 minutes.
- While the potatoes roast, melt the butter in a small microwave-safe bowl.
- Stir in the garlic, parsley, and thyme.
- Spoon the garlic herb butter evenly over the potatoes, working it between the slices.
- Roast for 25 to 35 minutes more, until the potatoes are tender when pierced with a knife and the edges are crisp and browned.
- Let the potatoes rest on the baking sheet for 5 minutes before serving.
