Crispy Hasselback Potatoes with Butter and Breadcrumbs

Why You’ll Love This Recipe

• Classic Swedish hasselbackspotatis: buttery, fan-sliced potatoes with a crackly breadcrumb crust.
• Simple pantry ingredients transform into an impressive side for weeknights or dinner parties.
• Ultra-crispy edges with tender, fluffy centers—no deep frying required.
• Versatile: serve with sour cream and chives, a green salad, or alongside roast meats.

Grocery List

• Produce: 4 medium-large potatoes, fresh chives, mixed salad greens, 1 lemon (optional)
• Dairy: Unsalted butter, sour cream
• Pantry: Extra-virgin olive oil, fine dry breadcrumbs, flaky sea salt, black pepper

Full Ingredients

Hasselback Potatoes

• 4 medium-large potatoes (Yukon Gold or Russet, 200–250 g each), well-scrubbed and dried
• 4 tbsp (56 g) unsalted butter, melted
• 1 tbsp (15 ml) extra-virgin olive oil
• 1/3 cup (35 g) fine dry breadcrumbs
• 1 tsp flaky sea salt, plus more for finishing
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 tsp garlic powder for the butter

To Serve

• 1/2 cup (120 g) full-fat sour cream
• 2 tbsp (6 g) finely snipped fresh chives

Optional Simple Green Salad

• 5 oz (140 g) mixed salad greens
• 1 tbsp (15 ml) extra-virgin olive oil
• 2 tsp (10 ml) fresh lemon juice
• Pinch flaky salt and black pepper

Step-by-Step Instructions

Step 1: Heat the oven and pan

Place a rimmed baking sheet on the middle rack and heat the oven to 220°C/425°F. Preheating the sheet helps the potato bottoms crisp right away. While the oven heats, scrub the potatoes thoroughly and dry them very well with a towel—dry skins crisp better.

Step 2: Melt butter and prep seasoning

Melt the butter and stir in the olive oil (and garlic powder if using). This blend gives buttery flavor with a slightly higher smoke point so it won’t burn while roasting. Set aside with a pastry brush or spoon for basting.

Step 3: Make the hasselback slices

Place one potato between two chopsticks or the handles of wooden spoons. Slice crosswise at 2–3 mm (about 1/8 inch) intervals, stopping when the knife hits the chopsticks so the base stays intact. Repeat with remaining potatoes. If you like, briefly rinse the sliced potatoes under cold water to remove surface starch, then pat completely dry so the edges crisp.

Step 4: Brush and start roasting

Carefully remove the hot baking sheet. Arrange the potatoes cut-side up. Brush generously with the butter-oil mixture, letting some run between the slices. Season with black pepper (save most of the flaky salt for the end). Roast for 25 minutes.

Step 5: Baste and fan open

Remove the sheet. Using two spoons, gently press the ends of each potato to fan the slices open. Baste again with the butter mixture, aiming between slices. Return to the oven and roast for another 20 minutes, until the slices are separating and the edges are becoming golden.

Step 6: Add breadcrumbs and finish

Sprinkle the breadcrumbs evenly over the potatoes, focusing on the tops and letting some fall between slices. Drizzle or brush with any remaining butter mixture. Roast 15–20 minutes more, until the crumbs are deep golden and the potatoes are tender all the way through (a skewer should glide in easily). Total cook time is about 60 minutes.

Step 7: Season and serve

Let the potatoes rest 5 minutes to set the crust. Finish with flaky sea salt to taste. Serve hot with sour cream and chives. If making the optional green salad, toss greens with olive oil, lemon juice, and a pinch of salt and pepper just before serving. These potatoes also pair beautifully with roast meats.

Pro Tips

• Use chopsticks or wooden spoon handles as a slicing guard so you don’t cut through.
• Preheat the baking sheet for extra-crispy bottoms; avoid parchment if you want maximum contact and browning.
• Mix butter with a little oil to prevent scorching and make basting easier.
• Add breadcrumbs in the last 15–20 minutes so they toast instead of burn.
• Yukon Golds give a creamy interior; Russets yield the crispiest edges. Choose based on texture preference.

Variations

• Garlic-Parmesan: Infuse the melted butter with 2 lightly crushed garlic cloves; discard cloves before basting. Sprinkle 1/4 cup (20 g) finely grated Parmesan over the breadcrumbs in the last 10 minutes.
• Herb & Lemon: Stir 1 tsp finely chopped fresh thyme and 1 tsp lemon zest into the butter mixture; finish with extra zest and herbs after baking.
• Smoky Paprika: Add 1/2 tsp smoked paprika and a pinch of chili flakes to the butter; finish with a squeeze of lemon.

Storage & Make-Ahead

Leftovers keep 3 days in an airtight container in the refrigerator. Re-crisp on a baking sheet at 220°C/425°F for 10–12 minutes. To make ahead, roast for 35 minutes (Step 4), cool, cover, and refrigerate up to 24 hours. Finish Steps 5–6 just before serving. Freezing is not recommended, as the texture becomes mealy.

Nutrition (per serving)

Approximate values for 1 potato with toppings: 390 calories; 21 g fat; 11 g saturated fat; 44 g carbohydrates; 4 g fiber; 6 g protein; 480 mg sodium.