The Pantry
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Hasselback potatoes

Crisp-edged Hasselback potatoes with buttery garlic-thyme baste, finished with Parmesan and chives. The thin, fanned slices bake until tender inside and deeply bronzed on top, making 2 generous servings as a side dish or light main.

Prep 20 minCook 45 minRest 5 minAdjust servings ↓
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Hasselback potatoes
~520 calper person · ~1040 total
~$3.00meal total · ~$1.50 per person

Estimated calories and US ingredient costs.

For 4 servings, use a larger half-sheet pan and double all ingredients. Do not shorten the bake time just because the potatoes are smaller or the oven is crowded. If you scale up to 4 or more potatoes, leave space between them so the hot air can crisp the cut surfaces; crowded potatoes steam instead of browning.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

13 left
Step 1

Heat the oven and set up the pan

~2 min

Heat the oven and set up the pan.

Heat the oven to 425°F.

Line a rimmed sheet pan with foil or parchment for easier cleanup, then pour in 1/4 cup water.

The water creates a little steam early in baking so the potatoes soften before the tops overbrown.

Ingredients
  • 20 oz total for recipeRusset potatoes, scrubbed and patted dry
  • 1/4 cupWater
Step 2

Cut even Hasselback slits

~2 min

Cut even Hasselback slits.

Place each scrubbed potato on a cutting board between two chopsticks or wooden spoon handles.

Slice crosswise into thin cuts about 1/8 inch apart, stopping when the knife hits the guides so the potato stays intact at the bottom.

This creates the fan shape without cutting through.

Ingredients
  • 20 oz total for recipeRusset potatoes, scrubbed and patted dry
Step 3

Make the garlic-thyme baste

~1 min

Make the garlic-thyme baste.

Stir together the melted butter, olive oil, minced garlic, salt, black pepper, and thyme leaves.

Reserve 1 tablespoon of the baste for the final finish.

Ingredients
  • 3 tbsp total for recipeUnsalted butter, melted
  • 1 tbspOlive oil
  • 1 tspGarlic
  • 1/2 tspFine salt
  • 1/4 tspBlack pepper
  • 1 tspFresh thyme leaves
Step 4

Season and open the slices

~1 min

Season and open the slices.

Set the potatoes cut-side up on the prepared pan.

Gently fan the slices apart with your fingers and brush about half of the butter mixture over the tops and into the slits so the seasoning reaches inside, not just the surface.

Ingredients
  • 20 oz total for recipeRusset potatoes, scrubbed and patted dry
Step 5

Bake until the centers start to soften

~25 min cook

Bake until the centers start to soften.

Bake for 25 minutes

Step 6

Brush on the remaining butter mixture and rotate the pan

After ~25 min

then remove the pan and carefully brush the potatoes with any melted fat pooled underneath.

Brush on the remaining butter mixture and rotate the pan for even browning.

If the tops are coloring too fast before the centers are tender, loosely tent with foil.

Step 7

Finish the bake and add cheese

~20 min cook

Finish the bake and add cheese.

Continue baking 18 to 20 minutes more, until the slices are browned at the edges and the potatoes yield easily when pierced in the thickest part.

Sprinkle the Parmesan over the tops for the last 5 minutes so it melts and lightly toasts without burning.

Ingredients
  • 20 oz total for recipeRusset potatoes, scrubbed and patted dry
  • 2 tbspParmesan cheese
Step 8

Check potatoes

After ~20 min

Check Hasselback potatoes and continue when ready.

Step 9

Rest and serve

~5 min cook

Rest

Let the potatoes rest on the pan for 5 minutes so the interior steam settles and the slices hold their shape

Step 10

Spoon any remaining butter from the pan

After ~5 min

spoon any remaining butter from the pan over the tops, finish with chives,

Ingredients
  • 3 tbsp total for recipeUnsalted butter, melted
  • 1 tbspChives
Step 11

Check doneness and plate neatly

~5 min cook

Check doneness

If a potato still feels firm in the center after the full bake, return it to the oven in 5-minute increments.

The finished texture should be crisp at the ridges and fully tender between the slices, with no raw center.

Step 12

Check potatoes

After ~5 min

Check Hasselback potatoes and continue when ready.

Step 13

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Hasselback potatoes: serve.

Hasselback potatoes: Transfer to plates

Hasselback potatoes: serve with sour cream alongside.

Hasselback potatoes: plate neatly.

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Ingredients

For 2 people

  • 20 oz russet potatoes, scrubbed and patted dry
  • 3 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 1/4 cup water
  • 2 tbsp finely grated Parmesan cheese
  • 1 tbsp chopped chives
  • 1/4 cup sour cream for serving

Method

  1. Heat the oven and set up the panHeat the oven to 425°F. Line a rimmed sheet pan with foil or parchment for easier cleanup, then pour in 1/4 cup water. The water creates a little steam early in baking so the potatoes soften before the tops overbrown.
  2. Cut even Hasselback slitsPlace each scrubbed potato on a cutting board between two chopsticks or wooden spoon handles. Slice crosswise into thin cuts about 1/8 inch apart, stopping when the knife hits the guides so the potato stays intact at the bottom. This creates the fan shape without cutting through.
  3. Make the garlic-thyme basteStir together the melted butter, olive oil, minced garlic, salt, black pepper, and thyme leaves. Reserve 1 tablespoon of the baste for the final finish.
  4. Season and open the slicesSet the potatoes cut-side up on the prepared pan. Gently fan the slices apart with your fingers and brush about half of the butter mixture over the tops and into the slits so the seasoning reaches inside, not just the surface.
  5. Bake until the centers start to softenBake for 25 minutes, then remove the pan and carefully brush the potatoes with any melted fat pooled underneath. Brush on the remaining butter mixture and rotate the pan for even browning. If the tops are coloring too fast before the centers are tender, loosely tent with foil.
  6. Finish the bake and add cheeseContinue baking 18 to 20 minutes more, until the slices are browned at the edges and the potatoes yield easily when pierced in the thickest part. Sprinkle the Parmesan over the tops for the last 5 minutes so it melts and lightly toasts without burning.
  7. Rest and serveLet the potatoes rest on the pan for 5 minutes so the interior steam settles and the slices hold their shape. Transfer to plates, spoon any remaining butter from the pan over the tops, finish with chives, and serve with sour cream alongside.
  8. Check doneness and plate neatlyIf a potato still feels firm in the center after the full bake, return it to the oven in 5-minute increments. The finished texture should be crisp at the ridges and fully tender between the slices, with no raw center.

Before you cook

What to get ready

Large rimmed sheet pan or oven-safe skillet as directed, spatula and oven mitts.

Set chopsticks beside each potato as cutting guides, keeping the base intact.

If something needs adjusting

Slices stay pressed together

Baste again once heat opens the cuts, gently encouraging gaps without tearing the base.

Doubling the vegetables reduces browning

Use a second tray and leave gaps between pieces. Crowding holds steam around the food instead of drying its surface.

Store for later

Refrigerate cooked vegetables promptly in shallow containers. Reheat to 165°F in an oven or skillet to improve texture; keep cold dips separate.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra potatoes in a leek soup.

Next use for your ingredients: Potato leek soup →

Calculate this meal with your own prices →

How to Keep Roasted Vegetables Crisp →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For tighter, more dramatic slices, use a very sharp knife and keep the cuts shallow and even. Russet potatoes brown best because their starch dries into crisp ridges, while waxy potatoes stay more glossy and less fluffy inside. If your potatoes are especially large, extend the bake a few minutes rather than increasing the temperature.

Make it work for you

Swap Parmesan for 2 tbsp finely grated pecorino for a saltier finish, or use 2 tbsp plain breadcrumbs mixed into the butter for extra crunch. If you use salted butter, reduce the added salt to 1/4 tsp so the topping does not taste overly salty.

Use more of your garlic and thyme in carrot gratin.

How do I keep Hasselback potatoes from falling apart while slicing?

Place each potato between two chopsticks, wooden spoon handles, or two thin spatulas before cutting. The guides stop the knife from going all the way through, so the potato stays connected at the base while the top opens into the classic fan. A sharp knife and calm, even cuts matter more than forcing very thin slices.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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