Garlic Butter Hasselback Potatoes are an impressive, elegant version of the simple baked potato. Each thin slice is crisp on the outside with a garlicky butter sauce drizzled between the tender slices. They will add a gourmet touch to any special dinner.
Why serve a ho-hum plain baked potato when you can go gourmet with a fancy, baked garlic butter hasselback potato?
What are Hasselback Potatoes?
Hasselback potatoes originated in Sweden in the 1700s at the Hasselbacken Hotel in Stockholm. They are ordinary potatoes thinly sliced in such a manner that when they bake the slices separate into a fan-like appearance. Those thin, crisp slices are what transforms a simple baked potato from everyday fare to pure gourmet dining! They are impressive!
What kind of potato can I use for a Hasselback Potato?
We especially like a long, Russet baking potato. They are high in starch and low in moisture. They are the classic baking potato, tender and tasty. Other types of potatoes can also be treated in the famous Hasselback cut. Here are some other potato options:
- Yukon Gold
- Red Bliss
- White Waxy
- Sweet Potatoes
You can even use small fingerling potatoes which are very attractive but because they are small they are more time-intensive to prepare.
How to Prepare Garlic Butter Hasselback Potatoes:
Step 1: Prepare the garlic butter sauce.
We are garlic lovers and our Garlic Butter Sauce is one of our favorite, most versatile sauces. We love it as a dipping sauce in our Grilled Lobster Tails with Garlic Butter and it adds a fantastic flavor to steamed broccoli and other veggies.
- Melt a tablespoon of the butter in a small saucepan and sauté the garlic just until you begin to get a whiff of that intoxicating garlic fragrance. Then add the remaining butter, garlic powder, salt and pepper and cook only until the butter melts. Remove from the heat and reserve while preparing the potatoes.
Step 2: Cutting the potatoes.
This is an easy technique and the trick is keep the slices uniform in thickness and to not cut through the potato completely. You don’t need any special equipment but if you like gadgets then you can make this even easier with potato slicing rack. It makes cutting hasselback style potatoes completely effortless.
- Set a wire rack over a baking sheet. This will allow the hot air to circulate under and around the potatoes and bake evenly.
- The thin potato slices fan out during baking and become an accordion-shaped potato.
- Place a guide on each side of the potato and slice straight down. The guide will prevent the knife from cutting completely through the potato. We are using two small dowels placed as a guide, but chopsticks or wooden spoon handles are also great tools.
- Begin about 1-inch from one end of a potato and with a sharp knife, cut straight down until your knife stops at the guide. Continue making equal, parallel slices 1/4-inch apart across the length of the potato and stop about 1-inch from the end. Place the sliced potato on the wire rack and repeat the process with each potato.
- Brush each potato all over with half of the garlic butter. You do not need to season the potatoes at this point.
Step 3: Bake the Potatoes.
This is a two-step process, the potatoes begin to fan out and open up after baking for a short time and the butter can get into all those crevices.
- Transfer the baking sheet to the hot 425°F oven and bake for 30 minutes, then remove them to a workspace and baste the top and sides of the potatoes with the remaining garlic butter. Notice that the slices have fanned out a little? You will now be able to drizzle the melted garlic butter between the slices and give the potatoes a generous seasoning with salt and pepper.
- Return the baking sheet to the oven and bake the potatoes for an additional 30 minutes. The time will depend upon the size of your potatoes, bake less for smaller potatoes. Our potatoes weighed about one pound each and needed an additional 10 minutes. To check for doneness stick a toothpick into one of the center slices. If it has resistance, continue to bake for another few minutes. When the potatoes are tender, transfer from the oven and serve as quickly as possible because these babies are best piping hot!❤️
These fancy-pants garlic butter hasselback potatoes are a perfect choice for those special dinners. The potatoes can be sliced and held in cold water for up to two hours in advance. When ready to bake them, remove from the water and tip upside down on a mat of paper towels to drain for a couple of minutes, then pat dry before proceeding with the recipe. The garlic butter can also be made in advance and reheated when needed.
Helpful tools for making Hasselback potatoes:
- A potato slicing rack. This makes the cutting process easy and precise.
- Vegetable brush to scrub the taters.
- Basting brush to baste the garlic butter. We also like the silicone basting brushes.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Potatoes Anna: The simple potato is transformed into a crisp, golden cake of thinly sliced, layered potatoes, clarified butter, salt and pepper. A garnish of fresh chive blossoms elevates this simple potato dish to a stunning addition on your dinner table.
- Roasted Sweet Potatoes: Oven-roasted sweet potatoes become even sweeter as they roast. The natural sweetness is enhanced and the roasted cubes get caramelized at the edges and creamy on the inside.
- Ricotta Mashed Potatoes: Creamy mashed potatoes with the unique tang of ricotta cheese added.
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- 6 large Idaho or other large russet potatoes
- 1/2 cup unsalted butter
- 2-3 tablespoons fresh garlic, grated
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
Heat the oven to 425°F Place a wire rack over a baking sheet.
For the Garlic Butter:
- In a small pan set over medium-low heat, add 1 tablespoon of the butter and when it has melted add the grated garlic. Sauté the garlic for about 1 minute. Do not let it brown.
- Add the remaining butter, garlic powder, salt and pepper and cook only until the butter is melted. Remove from the heat while preparing the potatoes.
For the Potatoes:
- Scrub the potatoes to remove any soil. Pat dry with paper towels.
- Working with one potato at a time, on each side of a potato, place a small dowel, chopstick or wooden spoon handles as a guide when slicing the potatoes. Make parallel cuts at 1/4-inch wide across the potato. Cut straight down and stop when the knife hits the guide. The guide will keep the knife from cutting all the way through the potato. Repeat with each potato.
- Place the potatoes on the wire rack and brush them all over with half of the garlic butter.
- Transfer the sheet pan to the oven and bake the potatoes for 30 minutes. Remove from the oven and baste the potatoes with the remaining garlic butter. The slices will have fanned open enough to drizzle the butter down into the crevices.
- Sprinkle the potatoes generously with salt and pepper. Return the sheet pan to the oven and bake the potatoes for another 30-40 minutes, depending on their size. To test for doneness, stick a toothpick into one of center slices, if it has resistance continue to bake another 4-5 minutes.
- Transfer from the oven and serve the potatoes hot with sour cream and optional condiments. (see notes)
- For even easier slicing, you can use a potato slicing rack.
- Potatoes can be baked with or without their skins
- Nutrition is based on a whole 16-ounce potato
- One large 16-ounce potato is shareable!
- The guide keeps the knife from cutting through the potato
- If cutting the potatoes in advance, place them in a bowl of cold water to prevent them from discoloring. Drain dry them with paper towels before proceeding.
- To test for doneness, stick a toothpick into one of center slices, if it has resistance continue to bake another 4-5 minutes.
- Ideas for additional condiments: Cheese, bacon, sliced green onion, chopped jalepeno
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Serving Size1 Potato
Amount Per Serving Calories 194 Total Fat 15g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 5g Cholesterol 41mg Sodium 187mg Carbohydrates 13g Net Carbohydrates 0g Fiber 1g Sugar 1g Sugar Alcohols 0g Protein 2g