Hasselback Potatoes Recipe
by Sommer Collier — last updated on Sep 4, 2026 
Bacon grease and potatoes are a match made in heaven, and these Hasselback Potatoes are my latest starchy obsession! I brush the thinly sliced potatoes with smoky bacon drippings, fresh herbs, and garlic, making sure all that savory goodness gets down between the slices. They bake up wonderfully crisp and golden outside while staying tender inside, yet this show-stopping side dish is surprisingly easy to make.
This crispy Hasselback potatoes recipe is absolutely tantalizing, and makes the perfect side dish for just about any meal! When I first laid my eyes on these beautiful baked potatoes, I almost thought they were too stunning to eat. Those delicately fanned-out slices and golden crispy edges, all coated in an aromatic rosemary and bacon blend definitely left an impression. But I couldn’t hold back, and when I dug in, I discovered the most tender and fluffy potato. Don’t let looks fool you, however, because this recipe is surprisingly simple to make. Like my lemon garlic potatoes, these Hasselback potatoes pair with every imaginable protein from steak to salmon. They’re also hearty enough to make an entire meal on their own, especially when topped with a dollop of cream cheese, some chopped avocado and a sprinkling of fresh chives!
Ed – ⭐⭐⭐⭐⭐ I make these whenever we need an alternative to mashed. They’re the best of all worlds: crispy, tender, and full of flavor. And – the perfect accompaniment to Beef Wellington. Made my wife’s birthday! (I did add a little chopped garlic and thyme to olive oil and brushed that on halfway through the bake, as well as what was in the pan. Leftover herbs, worked nicely.)
Table of Contents
Sommer’s Recipe Highlights
Perfectly Crispy and Tender – When it comes to the world of crispy potatoes, nothing can top that perfectly balanced bite filled with a crunchy exterior and soft, fluffy center. Between its texture and bold flavor, these Hasselback potatoes definitely keep you coming back for seconds, thirds… And well, need I say more?!
Unbelievably Gorgeous – These Hasselback potatoes are not only delicious, they’re absolutely gorgeous to look at. They’re known for those fanned out slices that transform an ordinary potato into something extra special. Sometimes it feels like these are almost too pretty to eat, but I can’t help myself!
Perfect for Any Dish – Whether it’s for the holidays or a simple weeknight steak dinner, these potatoes pair with just about anything. I love to serve them alongside a succulent ham roast during Christmas, and juicy turkey or roasted chicken for Thanksgiving, and with a thick fillet of salmon during the week. They taste just as delicious on their own with a few simple garnishes like fresh herbs, cheese and a bit of chopped up bacon bits, too.
Key Ingredients and Tips
- Yukon Gold potatoes – I love to use Yukon potatoes for this recipe because they’re naturally buttery and they bake up just perfectly. Make sure that you choose potatoes that are all roughly equal in size so that they all cook evenly.
- Bacon grease – To get that signature rich flavor, I always use bacon grease. It gives a slightly smoky flavor and the fat helps the potatoes crisp up to golden perfection. Of course, I know that bacon fat isn’t for every tastebud, so I’ve shared some alternatives further below.
- Garlic – I like to rub fresh garlic into those itty bitty crevices. Fresh garlic adds a ton of bold, pungent and savory flavors that make every bite stand out.
- Fresh rosemary – For an herby finish, I use fresh rosemary. It notoriously pairs really well with roasted potatoes, and it fills up the entire kitchen with an incredible aroma that transports you to your favorite French or Mediterranean restaurant.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – To start off this hearty potato dish, I heat up the oven to 450 degrees Fahrenheit. Then, I smash and peel the garlic cloves so that I get the most of that fragrant flavor. I cover a baking dish with parchment paper and onto that I pour on the bacon grease. I use a pastry brush to spread the grease all over the parchment paper, and then I lay the garlic cloves and rosemary sprigs on top of that.
Slice – To make those fanned out slices, I use a very, very sharp knife. I hold a potato at one end and gently slice thin sections about two-thirds of the way down into the potato, leaving the base solid. You can cut thick slices if you like. Yet, I find you get a much better texture and look when you try to make the slices 1/16th to 1/8th inch wide. The thinner the slices the better, that’s for sure!
Season – After I’ve created the fans, I place the potatoes onto that seasoned baking dish, and I roll them around until the potatoes get coated everywhere in that herby bacon grease mixture. I season them with some more salt and pepper before transferring them to the oven to cook.
Roast – Then, I pop the potatoes into the heated oven and I let them roast for 30 minutes. I remove the tray, and I use to tongs to basically open up the folds. Then, I brush each fold and potato with more seasonings and bacon fat.
Roast again – I bake them for another 30 minutes until they’re perfectly tender with crisp crackling skins!
Recipe Variations
- Potato options – I find that Hasselbacks, and baked potatoes in general, are best made with the starchiest varieties of potatoes, like russet potatoes and Idaho potatoes. These super starchy potatoes hold up the best to the high heat required to achieve perfect crispiness.
- Herbs – Make them herby! You can top these Hasselback potatoes off with freshly chopped herbs like parsley and basil, or drizzle a homemade pesto on top!
- Cheese – I love to make these potatoes cheesy, and I do that by sprinkling some grated parmesan cheese into the folds. For an even cheesier bite, you can use cheddar cheese slices or any other good melting cheese.
- Alternative Fats – Not a fan of bacon grease? No problem! Swap it with olive oil, ghee, or a plain melted butter.
- Make them spicy – If you’re like me and you love a good spicy kick, sprinkle on some cayenne pepper or red pepper flakes.
Serving Suggestions
I am a huge potato lover, especially when it comes to serving them up as a hearty side dish. I love them in all types of shapes and sizes, from mashed and roasted, to boiled and fried. But these crispy Hasselbacks might just be my favorite. So, here are a few of my favorite ways to pair them and enjoy them!
- Top them off with some sour cream, bacon bits, and fresh chopped chives.
- Pair them with a juicy grilled ribeye or flap meat.
- Enjoy them with these tender oven roasted chicken thighs.
- Serve them with this herb butter salmon.
- Add it as a side alongside some fresh string beans, grilled asparagus, or air fryer Brussel sprouts!
Storing
You can store the leftovers in an airtight container in the fridge for up to 5 days. Reheat them in the oven at 375 degrees Fahrenheit for about 10 to 15 minutes, or pop them in the air fryer until the edges are golden and crispy again. I really don’t recommend freezing these Hasselback potatoes because they lose their texture and shape.
Frequently Asked Questions
Yes, you can make my Hasselback potatoes recipe with red potatoes. However, crispy Hasselback potatoes with rosemary and garlic do not turn as crunchy on the outside, or open up as much while baking, if made with any sort of new potato. For the fabulous contrast of textures, with crispy edges and delicate folds, use starchy potato varieties.
Great question. That might be due to the fact that you haven’t thoroughly dried the potatoes before seasoning them with grease and herbs. Also, make sure to really brush that fat between the slices as they open. It could also indicate the your oven thermostat is off. Use a hanging oven thermometer to check the temperature of your oven, and calibrate as needed.
Nope! You should definitely leave the potato skin on when you make this dish. It creates a gorgeously golden and crispy exterior, while keeping the interior fluffy and tender. The only bit of special prep you need to do is really scrub the skin to remove any extra dirt.
Yes, you can. What I would do is clean and slice the potatoes and then place them in a tub filled with cold water and in the refrigerator. Before you pop them in the oven, make sure to thoroughly pat them dry!
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More Tasty Potato Recipes
Hasselback Potatoes Recipe
Video
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 tablespoons bacon grease (or olive oil)
- 5 cloves garlic
- 4 sprigs rosemary
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
- Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
- Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
- Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.
Can you make these in an air fryer?
Hi Pam,
Sure you can! They should air fry on 400 degrees F for about 30 minutes. :)
I used small Idaho potatoes w/ EVOO w/ parchment paper. I used two rubber spatulas to keep from cutting too far down on the potatoes. I did have to take the garlic cloves out after the first 30 minutes bc they were black. They turned out really well. My family really enjoyed it. This was the first time we’ve ever had potatoes like this & will continue to make them. Thank you so much for the recipe!
A super easy way to slice the potatoes and not go through the bottom is to either use two chopsticks, placing the potato between them and slice away the sticks stop you from going all the way to the bottom. The other trick is to use a large spoon, laying the potato in the spoon while slicing which also keeps you from slicing through. Both work like a charm!
I really love Hasselback potatoes. We make it any time during the weekend in Sweden.
Usually with some gravy to it with some black pepper. However, the combinations with sauces can be done differently, hot or cold.
I sometimes make a cold mango chutney sauce to it, sweet but not too sweet :)
I make these whenever we need an alternative to mashed. They’re the best of all worlds: crispy, tender, and full of flavor. And – the perfect accompaniment to Beef Wellington. Made my wife’s birthday!
(I did add a little chopped garlic and thyme to olive oil and brushed that on halfway through the bake, as well as what was in the pan. Leftover herbs, worked nicely.)
Marvelous!
one tip for cutting the potatoes without slicing all the way through or slicing your hand is to place each one in a spoon as you cut it
Otherwise as mentioned above they are easy to do but look great
These had a nice flavor (I used flavored olive oil) but were nowhere near done after the two 30-minute baking times in a convection oven. I did use the tongs to separate the layers after the first 30 minutes, as directed. After one hour of baking, the ends and tips were getting burnt and crispy but the insides were insufficiently cooked. I removed the overly browned sections and covered the potatoes with foil. It took at least another 30 minutes, possibly longer (I lost count) before I gave up and served them–we were hungry by this time. They were still not fully baked inside. Perhaps these need to be microwaved for a minute or two first?
I used a plastic Hasselback form to cut the potatoes, so the layers were thin and uniform. Had to use Idaho potatoes because Yukon Gold weren’t available.
Hi Janice!
Honestly, it sounds like your oven needs to be calibrated. One hour of roasting is sufficient time for hasselback potatoes. You can hang a new oven thermometer in your oven to see how far off it is, then pull up a calibration video for your make/model on youtube. Good luck! :)
Love love love them , makes me look like i know what im doing ,