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Garlic Butter Hasselback Potatoes - easy roasted potatoes with garlic and butter. Each potato is cut and sliced to form the Hasselback shape. Bake in oven for 40 minutes and you'll have the most amazing side dish!
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Hasselback Potatoes
Hasselback potatoes are the Swedish version of a baked potato. They originated from the Hasselbacken Hotel Restaurant in Stockholm, Sweden.
Regardless of the origin, I am a huge fan of baked potatoes, especially beautifully sliced potatoes and every slit is filled with amazing garlic and butter, just like my garlic butter Hasselback potatoes.
How Do You Cut Hasselback Potatoes
I get this question a lot so I will show you the picture how to slice and cut the potatoes. The secret tool is a wooden ladle.
Place each potato in the spoon and then slice horizontally. The wooden ladle will make sure that you don’t accidentally cut through the potato. This is a brilliant kitchen hack!
Yellow Potatoes Or Red Potatoes
I love yellow potatoes, especially baby yellow potatoes. I have so many recipes of baby potatoes (you should totally check them out).
So, can you make Hasselback potatoes with red potatoes? Of course, you can. The flavor doesn’t change, even though the skin color is different.
You may also combine both yellow and red potatoes for this Hasselback potatoes recipe.
How Long Do You Bake Hasselback Potatoes
It all depends on the size of the potatoes. If you use baby potatoes, which I highly recommend, you will need to roast at 400F for about 40 minutes. If you have bigger potatoes, bake for 60 minutes.
To be sure, I always check the doneness by poking a fork into a potato to make sure it’s cooked through. Active time is short so make this amazing side dish for your family!
Frequently Asked Questions
This recipe is only 193 calories per serving.
What To Serve With Garlic Butter Hasselback Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Roasted Potato Recipes You Might Like
Garlic Butter Hasselback Potatoes
Ingredients
- 1 lb (450g) baby potatoes, yellow or red, washed and rinsed
- 4 tablespoons salted butter, melted
- 1 head garlic, separated, skin-on
- 1 teaspoon garlic powder
- 1 pinch salt
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400°F (207°C).
- Place each potato on a wooden spoon and cut horizontal slits into the potatoes. In a small bowl, combine the butter, garlic, garlic powder, salt, black pepper, and parsley. Stir to mix well. Toss the potatoes with the garlic butter mixture until they are well coated. Brush the garlic butter inside the slits of the potatoes. Transfer the potatoes to a cast-iron pan or roasting pan.
- Roast the potatoes for 20 minutes, then turn them over and baste with the garlic butter mixture in the pan. Roast for an additional 20 minutes. Remove from the oven and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I didn’t know whether to include the unpeeled garlic in the oven recipe didn’t mention it
It’s stated in step 2.
No
Can I bake the potatoes instead of roasting in a pan? If so, what temperature and for how long?
Check this: https://www.666630.xyz/garlic-herb-roasted-potatoes/
These might be the most delicious potatoes I’ve ever seen! I want to dig in right now!
These might be the most delicious potatoes I’ve ever seen! I want to dig in right now!
I made them yesterday it’s trunk out so yummy but it become little bit dry bur it’s ok I eat with my own vegi recipe
Ooops !
Regarding my sentence:
“Another thing I’ll do is to first bake the potatoes, un-sliced surface down and then flip them so the sliced surface will be on top.”
I meant to say:
“Another thing I’ll do is to first bake the potatoes, Sliced-side surface down and then flip them so the sliced surface will be on top.”
Doug
Hi Doug, did you use all the garlic butter mixture? If you do, they shouldn’t stick. But yes, you can always grease your pan first. Yes, you can bake bottom side first and flip over! :)
Hi !
I prepared your recipe for “Garlic Butter Hasselback Potatoes” today.
Came out tasting GREAT with a couple of issues.
I had trouble flipping the potatoes because they stuck on the bottom of the pan.
They began to fall apart so I lowered the heat and cooked them 15 minutes longer.
Was I supposed to add the remaining “sauce” into the pot, before baking the potatoes ?
Next time I’ll use non-stick aluminum sheet on the bottom of the pan or add a light layer of oil.
Another thing I’ll do is to first bake the potatoes, un-sliced surface down and then flip them so the sliced surface will be on top.
I think it’ll make a better visual presentation.
What do you think ?
Hi Rasa
Thank you for providing the nutritional facts for this recipe. It is very helpful and important for me because of my low sodium/potassium diet.
Thanks. I am glad I am able to help.
Try the same with large radishes. Yum! :-)