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Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside. |

Hasselback Potatoes with Garlic Herb Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 1 hour
  • Yield: 4 potatoes
  • Diet: Gluten Free


These Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside. The smell of buttery garlic with fresh herbs will make you salivate before they’re even done baking.


For the garlic herb butter:

  • 1/4 cup unsalted butter
  • 3 cloves garlic, pressed
  • 1 sprig rosemary

For the potatoes:

  • 4 medium russet or Yukon Gold potatoes, scrubbed clean and patted dry
  • salt and pepper (to taste)
  • fresh herbs (optional, for topping)
  • Parmesan cheese (optional, for topping)


Make the garlic herb butter:

  1. In a small skillet or saucepan, heat butter over medium heat. Once the butter starts to melt, add garlic and rosemary and heat until the butter has completely melted and the garlic is fragrant.
  2. Remove from heat and set aside to allow the flavours to infuse into the butter.

Make the hasselback potatoes:

  1. Preheat oven to 425 F. Line a quarter sheet baking pan with parchment paper.
  2. Lay each potato down flat. If your potatoes are rolling around, you can slice a small layer off the bottom so that it can sit flat (optional).
  3. Using a sharp knife, cut crosswire slices into the potato, spaced about 1/8-inch to 1/4-inch apart. Do not slice all the way through — make sure to leave about 1/4-inch of the potato in tact from the bottom. Repeat with remaining potatoes.
  4. Place potatoes on the lined baking sheet. Brush the potatoes with half of the garlic herb butter, and bake for 25 minutes.
  5. Take the potatoes out of the oven and gently separate the slices slightly using a butter knife. Brush on more garlic herb butter, making sure you get it in between each slice. You may need to reheat the butter first if it has hardened too much. Season with salt and pepper.
  6. Place the potatoes back into the oven and bake for an additional 35-40 minutes, or until the outsides are golden brown and crispy.
  7. Top with fresh herbs and parmesan cheese (optional), and serve immediately. You can also pop the potatoes back in the oven for a few minutes to lightly melt the Parmesan cheese, if desired.


Short on time? Make them ahead! You can make the garlic butter ahead of time and even slice up the potatoes and refrigerate or freeze them before cooking to speed up prep time. If storing, I recommend storing the potatoes immersed in water to prevent the exposed slices from oxidizing. Just make sure to thoroughly dry the potatoes before baking.

Use tools to slice the potatoes. If you’re worried about accidentally slicing through the potatoes, place wooden chopsticks, wooden spoons, or skewers on either side of the potato while cutting to act as a bumper, preventing your knife from going all the way through.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American