Crispy Hasselback Potatoes

Perfectly golden, buttery, and crispy on the outside, these Hasselback potatoes are a show-stopping side dish topped with parmesan and served with a garlicky dip.

You know what makes me unreasonably happy? Crispy food. And these crispy hasselback potatoes? They are basically my crispy food dream come true.

The potatoes are thinly sliced, brushed with garlic butter, and baked until every single edge is golden and crunchy. The outside gets all crispy and buttery, the inside stays soft and fluffy, and when you add that sprinkle of parmesan and dip it in creamy garlic sauce? Perfection!

I know they look complicated with all those perfect slices, but I promise you, it’s not a big deal. If you can slice a potato and brush on some butter, you can make these! 😉

Why I love this recipe

• The garlic butter seeps into every layer, giving each slice a warm, garlicky flavor.
• They are completely customizable, and I can change the seasonings and toppings to match any meal.
• The creamy garlic dip makes them even better, adding a cool and tangy contrast to the crispy potatoes.

If you have leftover potatoes, be sure to check out my Greek Lemon Potatoes or Cheesy Mashed Potatoes.

Ingredients

• potatoes: Pick starchy Russet or Yukon gold potatoes that are large and oval shaped for the best results
• garlic butter: melted butter, olive oil, salt, black pepper, grated garlic, and Parmesan cheese – these come together to create rich, crispy potatoes with savory flavor in every bite.
• fresh garnish: parsley or chives – added for a bright, fresh finish.
• creamy garlic sauce: Greek yogurt or sour cream, mayonnaise, and finely grated garlic – blended to make a smooth, tangy, and creamy sauce that pairs perfectly with the crispy potatoes.

Step by step

1. Preheat the oven to 400°F.
2. Rinse the potatoes well. Make thin, even cuts across the top, about ⅛ inch apart, stopping before slicing all the way through. Rest the potato between two chopsticks to help prevent cutting too deeply. Arrange the potatoes in a baking dish, allowing the sliced to fan out slightly.
3. In a small bowl, stir together the melted butter, olive oil, grated garlic, salt, and black pepper.
4. Brush the garlic butter mixture over the potatoes, making sure it reaches down in between the slices.
5. Bake for 45 to 50 minutes, baste them every ten minutes with the garlic butter drippings from the pan until the edges turn crisp and golden.
6. While they cook, combine the Greek yogurt (or sour cream), mayonnaise, and grated garlic in a small bowl, stirring until smooth. Set aside for serving.
7. Remove the potatoes from the oven, top them with Parmesan cheese and fresh herbs, and serve immediately with the creamy garlic sauce.

Serving suggestions

I love serving them alongside roasted or crockpot chicken, steakhouse-style steak, or marry me salmon for a complete meal. They work wonderfully as part of a holiday spread, fitting right in next to sautéed green beans and roasted vegetables.

Storage

After cooking, any leftover hasselback potatoes can be kept in the fridge for three days. I’ll be honest: they taste best fresh from the oven when the edges are at their crispiest. However, you can reheat them in a 375°F oven for about 10 to 15 minutes to restore some of that crunch. Avoid microwaving them if possible, as this makes them soggy.

If you’re meal prepping, you can slice the potatoes and keep them in cold water in the fridge for up to 24 hours before cooking. Just pat them completely dry before brushing with the garlic butter. The creamy garlic sauce keeps well in the fridge for up to five days, so you can make it ahead and have it ready to go.

If you try this recipe please comment and rate it below, I love hearing from you!