Picture this: a chilly autumn evening, the oven humming low, and the air thick with the scent of roasting garlic and fresh rosemary. You pull out a tray of golden, accordion-sliced potatoes, each edge crisp and caramelized, butter pooling in every crevice. One bite. That crackle gives way to creamy, herb-infused flesh. You’re not just eating potatoes—you’re experiencing pure comfort, elevated.
Herbed Hasselback Potatoes with Garlic Butter aren’t your average spuds. This Swedish classic, named after the Stockholm restaurant that birthed it in the 1950s, turns humble tubers into showstoppers. The genius? Thin, precise slices that fan out like pages in a book, basted with garlic butter and herbs until every layer sings. It’s technique meets indulgence. And yeah, it’s worth every minute.
Ingredients & Substitutions
Let’s talk shopping. Quality matters here—choose firm, starchy potatoes that hold their shape. Russets are my go-to for that fluffy interior and crispy edge. Yukon Golds work too, but they’ll be creamier, less structured.
| Ingredient | Amount (Imperial) | Amount (Metric) | Notes |
|---|---|---|---|
| Russet potatoes (large) | 4 | 4 | Scrubbed clean, skin on |
| Unsalted butter | 6 tbsp | 85 g | Melted; European-style for richer flavor |
| Garlic cloves | 4 | 4 | Finely minced or grated |
| Fresh rosemary | 2 tbsp | 6 g | Finely chopped |
| Fresh thyme | 1 tbsp | 3 g | Finely chopped |
| Fresh parsley | 1 tbsp | 3 g | Finely chopped (for finishing) |
| Olive oil | 2 tbsp | 30 ml | Helps crisp the edges |
| Sea salt | 1.5 tsp | 9 g | Flaky if you’ve got it |
| Black pepper | 1/2 tsp | 2 g | Freshly cracked |
Substitutions that actually work:
- Dairy-free? Swap butter for a 50/50 mix of olive oil and vegan butter. Earth Balance works. You’ll lose a touch of richness, but the herbs carry it.
- No fresh herbs? Use half the amount of dried, but bloom them in the warm butter first—30 seconds on low heat. Fresh is better. Always.
- Smaller potatoes? Baby reds or fingerlings. Just reduce baking time by 10-15 minutes.
- Garlic-sensitive? Roast whole cloves alongside and mash them in later. Milder flavor, same vibe.
Pick potatoes about the size of your fist. Too big and the center stays raw. Too small and they dry out. Uniformity matters—grab ones from the same bag if you can.
Step-by-Step Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment. Trust me—cleanup’s a breeze.
- Slice like a pro. Place a potato between two chopsticks or wooden spoons. Slice downward every 1/8 inch (3 mm), stopping when the knife hits the guides. The chopsticks save you from cutting through. Repeat with all four.
- Make the garlic butter. Melt butter in a small pan over medium-low. Add minced garlic, rosemary, and thyme. Let it sizzle gently for 1-2 minutes—until fragrant but not brown. Pull off heat. Stir in olive oil, salt, and pepper.
- Baste and fan. Place potatoes on the sheet. Use a pastry brush to get butter into every slice. Be patient. Work from the top down. The bottom gets some too—just drizzle.
- First bake. Into the oven for 30 minutes. They’ll start to fan. Pull them out. Baste again, focusing on the crevices. Back in for another 25-30 minutes.
- Crisp the finish. Crank the heat to 450°F (230°C) for the last 10 minutes. Watch closely. Edges should turn deep golden, almost mahogany. If they’re browning too fast, tent with foil.
- Rest and garnish. Let them sit 5 minutes. The steam finishes the center. Sprinkle with parsley. Serve hot.
Common mistake: Slicing too deep. You want connected slices, not potato chips. Another? Skipping the second baste. That’s where the flavor lives.
Spicy twist: Add 1/4 tsp cayenne to the butter. Smoky? A pinch of smoked paprika.
Cooking Techniques & Science
The Hasselback cut isn’t just pretty—it’s smart. Each slice increases surface area, letting heat penetrate faster while creating pockets for butter to seep in. Think of it as a baked potato and potato chip hybrid.
The Maillard reaction kicks in hard here. Those sliced edges hit high heat, browning proteins and starches into nutty, complex flavors. That’s why olive oil matters—it has a higher smoke point than butter, preventing burning while still carrying garlic and herbs.
Why baste twice? First round softens and seasons. Second round, after the potatoes open, gets deeper into the layers. Science says starch gelatinizes around 180°F (82°C)—your oven’s doing that from the inside out while the outside crisps.
Tool talk: A sharp chef’s knife is non-negotiable. Dull blades crush the potato. Mandoline? Risky—too easy to slice through. Chopsticks are your $2 safety net.
This technique traces back to Restaurant Hasselbacken in 1953. They served it with duck, but the potato stole the show. Now it’s global—Scandinavian roots, universal appeal.
Storage, Reheating & Make-Ahead Tips
Leftovers? You’ll want them. Cool completely. Store in an airtight container in the fridge up to 4 days. Don’t stack—they’ll steam and soften.
Reheat right: Oven at 400°F (200°C) for 10-12 minutes on a wire rack over a sheet pan. Crisps the edges again. Microwave? Only if desperate—30-second bursts, but you’ll lose crunch.
Make-ahead magic: Slice and butter the potatoes up to 6 hours ahead. Cover tightly with plastic wrap. Refrigerate. Bake when ready—just add 5 extra minutes to the first bake.
Freeze? Yes, but par-bake first. Cool, wrap individually in foil, freeze up to 2 months. Reheat from frozen at 375°F (190°C) for 35-40 minutes.
Variations & Substitutions
Cheesy version: After the second baste, sprinkle 1/2 cup grated Parmesan or Gruyère between the slices. Broil 2 minutes at the end. Melty, golden, insane.
Vegan take: Use all olive oil, add 1 tbsp nutritional yeast to the herb mix. Smoky depth without dairy. Finish with flaky salt and chives.
Loaded Hasselback: Top with sour cream, bacon bits, and scallions post-bake. Breakfast? Swap herbs for dill and serve with smoked salmon.
Sweet twist: Use sweet potatoes, swap herbs for cinnamon and brown butter. Drizzle with maple at the end. Dessert-level good.
Each variation shifts texture. Cheese adds weight—expect slightly softer centers. Sweet potatoes cook faster—check at 45 minutes total.
Serving & Pairing Suggestions
Plate these beauties whole. One per person. Set on a wooden board with a little dish of extra garlic butter for dipping. Scatter rosemary sprigs around. Rustic elegance.
Pair with grilled steak—ribeye if you’re feeling fancy. The crispy edges cut through the fat. Roast chicken? Yes. The herbs echo.
Wine? Go for a crisp Sauvignon Blanc or a light Pinot Noir. Something with acidity to balance the richness. Beer? A hoppy IPA stands up to the garlic.
Sides: A simple arugula salad with lemon vinaigrette. Bitter greens, bright acid. Or garlicky green beans. Keep it light—the potato’s the star.
Dessert? Something citrusy. Lemon tart. Cleanses the palate.
Best Time to Serve or Eat This Dish
These shine on a Sunday night. Rain tapping the window. A glass of red. Pure comfort.
But don’t sleep on them for entertaining. They look impressive but aren’t fussy. Make them for Thanksgiving—swap mashed for these. Your aunt will ask for the recipe.
Fall and winter are prime. Root vegetables, warm ovens, hearty meals. But summer? Grill ‘em. Par-bake in the oven, finish on the grates. Smoky bonus.
Brunch? Absolutely. Serve with soft-scrambled eggs and crispy prosciutto. Elevates the whole spread.
Conclusion
Herbed Hasselback Potatoes with Garlic Butter are more than a side—they’re a love letter to texture, flavor, and technique. You get crunch. You get creaminess. You get herbs in every bite. And you did it with one pan and a sharp knife.
Troubleshooting? If they’re raw in the middle, your potatoes were too big or your oven runs cool—use an oven thermometer. Edges burnt but center raw? Lower the temp next time, extend the bake.
Play with it. Add truffle oil. Stuff with blue cheese. Make it yours. That’s the joy of cooking.
Now go preheat that oven. Your kitchen’s about to smell like heaven.
FAQs
Q: My slices keep falling apart. Help!
A: You’re cutting too deep. Use the chopstick trick—place one on each side of the potato. The knife stops automatically. Also, chill the potatoes for 20 minutes before slicing. Firmer flesh holds better.
Q: Can I make these in an air fryer?
A: Yes! 400°F (200°C) for 30-35 minutes, basting halfway. Shake the basket gently. You’ll get crispier edges, slightly drier centers. Brush with extra butter at the end.
Q: Why are my potatoes greasy, not crispy?
A: Too much butter early on. Use just enough to coat—about 1.5 tbsp per potato total. The olive oil helps crisp without pooling. Also, don’t crowd the pan—airflow matters.
Q: Can I prep these the night before?
A: Slice and submerge in cold water to prevent browning. Drain, pat dry, and butter just before baking. Don’t butter overnight—it’ll soak in weird.
Q: What if I don’t have fresh garlic?
A: Garlic powder works in a pinch—1/2 tsp per 4 cloves. But bloom it in the butter like dried herbs. Fresh is worth the 30-second mince. Promise.
