This version of Hasselback potatoes has been my go to side dish for cozy Sunday dinners and midweek meals when I want something that looks special but is truly simple to make. I first learned this technique at a small dinner party where the host used chopsticks to keep the slices even. The result was a potato with whisper thin, crisped edges and a creamy interior. It makes a humble potato feel festive and always draws comments at the table.

I value this approach because it is forgiving and relies on pantry ingredients. The contrast between butter soaked crevices and crunchy slice edges creates a texture that surprises guests. I usually serve these with a simple green salad and roasted protein. When I first tried them I underestimated how long a compact 425 degrees Fahrenheit oven would take, so I now advise checking for a deep golden color and tender centers. The technique is what elevates the dish, and once you master the slicing and basting the oven does the rest.

Ingredients

• Russet potatoes 4 large, firm russets are ideal because their high starch content yields a fluffy interior and crisp edges. Look for smooth skins and similar size so they cook evenly
• Unsalted butter 4 tablespoons, melted, divided. Unsalted gives you control over seasoning. Clarified butter works well for a deeper browning
• Kosher salt 1 teaspoon for initial seasoning. If you use table salt use less. Taste and finish with additional salt as needed
• Black pepper 1/2 teaspoon freshly ground, plus more for finishing. Freshly ground pepper gives better aroma than pre ground
• Salt and pepper to taste for finishing. Add these after the final bake to highlight the crisp edges

Instructions

Prepare oven and baking sheetArrange an oven rack in the middle position and preheat to 425 degrees Fahrenheit. Use an unlined rimmed baking sheet so air can circulate and the underside becomes crisp. Preheating ensures the potatoes begin to cook and open the slices right away.Slice the potatoesPlace one potato between two chopsticks or thin wooden skewers to act as slicing guides. With a sharp chef knife make vertical cuts about 1/8 inch apart, cutting straight down until the knife hits the chopstick. This keeps the base intact so the potato holds together. Repeat with the remaining potatoes and work steadily to keep slice spacing consistent.Brush with butter and seasonArrange the sliced potatoes on the unlined baking sheet. Use a pastry brush to coat about half of the melted butter all over the potatoes, making sure some butter reaches into the slits. Sprinkle evenly with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper. The initial butter helps the outer edges brown during the first bake.Bake for the first phasePlace the baking sheet in the preheated oven and bake for 30 minutes. You want the slices to begin to fan out and the surface to take on a pale golden color. The internal starches start to gelatinize at this stage which makes the second bake more effective for crisping.Separate slices and finishAfter 30 minutes remove the sheet and use the tip of a knife to gently pry the slices apart to increase surface area for crisping. Brush on the remaining melted butter making sure to reach the deeper slits. Return to the oven and bake 30 to 35 more minutes or until the exterior is deeply golden and crisp and a skewer meets little resistance when inserted through the center.Rest and serveLet the potatoes rest for 5 minutes on the sheet, then transfer to a platter. Adjust salt and pepper to taste and serve warm so the crisp edges contrast with the soft interior.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. Transfer to an airtight container or wrap the baking sheet with plastic wrap if kept whole. To reheat maintain as much surface area as possible, reheating in a 375 degrees Fahrenheit oven for 10 to 15 minutes will restore crisp edges. Avoid microwaving unless you only need to warm a small piece, as microwaving will soften the crisped slices. For longer storage par bake for the first 30 minutes, cool fully, then freeze on a tray until firm and transfer to a freezer safe bag.

Ingredient Substitutions

If you prefer a different potato choose Yukon gold for a slightly waxy texture and buttery flavor. Swap unsalted butter for olive oil to make the dish dairy friendly while keeping in mind the flavor will shift toward fruitiness. For additional flavor try mixing 1 tablespoon minced garlic into the melted butter or sprinkle 1/4 cup grated Parmesan over the potatoes before the final bake. If you need lower sodium use half the salt in the initial season and finish with a pinch of flaky sea salt right before serving.

Serving Suggestions

Serve these as a side to roasted chicken, grilled steak, or pan seared fish. A spoonful of sour cream and chopped chives makes a classic accompaniment. For a festive touch add crisp bacon bits and grated cheddar or a drizzle of herb infused oil. These pair well with a bright green salad or steamed green beans to balance the richness. For a casual meal serve with dipping sauces like garlic aioli or mustard cream.

Cultural Background

Hasselback style originated in Sweden at a small restaurant and became popular because it uses simple slicing to create more crisp surface. The method became a classic in Scandinavian influenced kitchens and spread globally because it improves texture without complex ingredients. Regional variations include adding cream, cheese, or local herbs. The technique is remarkable because the same basic approach works across culinary traditions where a contrast between crisp exterior and tender interior is desired.

Seasonal Adaptations

Autumn works well with this method, topping potatoes with roasted chestnuts and sage. In spring swap butter for herb oil and finish with lemon zest and chopped parsley. For holidays increase the richness with grated gruyere or a sprinkling of toasted breadcrumbs and thyme. Small new potatoes can be used in summer for individual sized portions, decreasing bake time accordingly.

Meal Prep Tips

For weeknight convenience slice all potatoes the night before and store covered in the refrigerator. Melted butter can be prepared and refrigerated separately. On the day of serving allow the potatoes to come to room temperature, then follow the bake steps. Par bakes can be completed on a weekend and frozen for quick finishing during the week. Use shallow airtight containers for single portions to make reheating fast and efficient.

Enjoy this simple technique that elevates a familiar ingredient. It is one of those small culinary moves that rewards patience with texture and flavor, making ordinary meals feel a little more celebratory.