This version of Hasselback potatoes has been my go-to when I want something simple yet show-stopping for family dinners and small gatherings. I first tried this technique on a quiet autumn evening when I had extra russets and a craving for something that combined crisp texture with buttery comfort. The thin, accordion-like slits make each potato crispy at the edges while trapping butter and seasoning between the layers, so every bite alternates between crunchy and meltingly soft. My kids always fight over the last one, and guests often ask for the method rather than the recipe — which is exactly the kind of reaction I love. The appeal is equal parts technique and timing: a sharp knife and a pair of chopsticks do most of the work, and the oven does the rest. The slits allow heat and fat to penetrate more surface area, creating a contrast that plain baked potatoes don’t offer. I discovered that brushing once half-way through and again near the end gives the potatoes a deep, golden color without burning the exposed edges. Serve them straight from the oven with an extra dot of butter and a pinch of flaky salt, and they turn a humble spud into a centerpiece.

Ingredients

• Russet potatoes: 4 large russets, washed and patted dry. Choose firm, unblemished potatoes of similar size so they cook evenly; look for brands labeled baking potatoes if available.
• Unsalted butter: 4 tablespoons, melted, divided. I prefer real butter for flavor; plug-shaped European butter brands give a slightly nuttier finish but any unsalted stick will do.
• Kosher salt: 1 teaspoon for the initial seasoning. Diamond Crystal yields a lighter touch than table salt — adjust if using a denser salt.
• Black pepper: 1/2 teaspoon freshly ground, plus more to taste. Freshly ground will give a brighter finish than pre-ground pepper.
• Finishing salt and pepper: Salt and pepper to taste after baking; flaky finishing salt like Maldon highlights the crunchy edges.

Instructions

Preheat and prepare: Arrange a rack in the center of the oven and preheat to 425°F. Use an unlined baking sheet so the exterior of the potatoes can crisp directly on metal; if you’re worried about sticking, a light spray of oil on the sheet helps without preventing browning. Make uniform slits: Position one potato between two chopsticks or skewers placed lengthwise on either side; these act as guards so your knife won’t cut all the way through. With a sharp chef’s knife, make vertical slits about 1/8 inch apart, cutting straight down until the blade hits the chopsticks. The slices should remain connected at the bottom so the potato holds together like a fan. Brush with butter and season: Place the potatoes on the baking sheet and use a basting brush to coat each potato with about half of the melted butter, making sure some butter reaches into the slits. Sprinkle evenly with 1 teaspoon kosher salt and 1/2 teaspoon ground pepper. The initial butter layer begins browning the outsides and carries seasoning into the interior. Bake, separate layers, and finish: Bake for 30 minutes. Remove the pan and, using a knife or tongs, gently fan the slices apart to expose more surface area; this increases crisping. Brush the remaining butter over the potatoes, letting it drip between the layers. Return to the oven and bake an additional 30–35 minutes until the outsides are deeply golden and crisp and the center is tender when pierced with a fork. Serve: Serve warm, finishing with flaky salt and a final crack of black pepper. If desired, add chopped fresh herbs, grated cheese, or a spoonful of sour cream to elevate the presentation.

Storage Tips

Cool leftover potatoes completely before refrigerating to prevent steaming and sogginess. Keep them in a shallow airtight container in a single layer when possible; stacking will compress the edges. Refrigerate up to 4 days. To re-crisp, place on a rimmed baking sheet and bake at 400°F for 10–15 minutes. For freezing, cool fully, flash-freeze on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in the oven at 425°F for 20–25 minutes, checking frequently to avoid burning the exposed edges.

Ingredient Substitutions

If you don’t have russets, use Yukon Gold for a creamier interior; they won’t crisp quite as much because of lower starch content, but they have excellent flavor. Replace butter with olive oil or vegan butter to make a dairy-free version — use slightly more oil (about 1 tablespoon extra) because it doesn’t cling the same way butter does. For a lower-sodium option, omit the initial kosher salt and add only a small pinch of finishing salt to taste.

Serving Suggestions

Serve with roasted meats, grilled fish, or as part of a vegetarian spread. Garnish with chopped chives, parsley, or a sprinkle of grated Parmesan for a salty, savory finish. For a brunch twist, top with a poached egg and a drizzle of hollandaise. They work beautifully on holiday tables alongside roasted vegetables and a leafy green salad to balance the richness.

Cultural Background

The technique originated in Sweden, named after the Hasselbacken restaurant in Stockholm where it was popularized in the 1950s. It’s a mid-century creation that combines simplicity with visual flair — a hallmark of Scandinavian home cooking where modest ingredients are transformed through technique. Over time, cooks around the world have adapted it with regional toppings and seasonings.

Seasonal Adaptations

In winter, finish with melted butter and thyme or rosemary for a cozy flavor profile. Spring and summer call for lighter toppings: a squeeze of lemon, minced fresh herbs, or a dollop of yogurt with spring onions. For holidays, layer thin slices of garlic or brush with a garlic-herb compound butter before the final bake for an aromatic, celebratory side.

Meal Prep Tips

To prep for the week, slice potatoes and store them submerged in cold water to prevent browning for up to 24 hours; pat fully dry before proceeding. Par-bake for 20–25 minutes, cool, and refrigerate; when ready to serve, brush with butter and finish in the oven for 15–20 minutes to crisp. Use rigid containers or trays to avoid squashing the fans.

These potatoes are a reminder that simple techniques can elevate everyday ingredients. Whether you make them for a quiet weeknight or a special occasion, they add warmth and texture to the table — and once you master the cut, it becomes one of those dependable, joyful methods you reach for time and again.