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Epicurious

Hasselback Potatoes

4.8

(4)

Sliced Yukon Gold potatoes with melted butter fresh parsley and grated Parmesan.
Photo by Elizabeth Coetzee, Food Styling by Sean Dooley

A good Hasselback potato recipe has the power to transform a humble spud into a showstopping holiday side dish that can upstage even the most dramatic main. The crisp-yet-tender potatoes with their signature lobster-tail-like fanning simply demand attention. 

Don’t let their (stunning, impressive) appearance fool you. Hasselbacking a potato is not just for looks; it creates a contrast in textures that is undeniably delicious. The trick is to place the potato between two chopsticks while cutting the slits; they will act as guardrails to prevent you from accidentally cutting all the way through the potatoes. The other trick is to make the slits as thin as you possibly can, ⅛" or thinner is ideal. Creating thin slices results in potatoes with creamy and tender centers and edges that crisp into potato-chip-like scales. 

A simple garlic butter flavored with chopped parsley brightens up this potato dish and gives the spuds a pop of savoriness (you can easily swap the butter for olive oil). Dress them up with grated Parmesan, flaky sea salt, additional herbs, or any other accompaniments you typically enjoy with your potatoes. However you serve them, these Hasselback potatoes are sure to steal the show.

What you’ll need

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