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This Hasselback Potato recipe is so deliciously chewy, crispy and garlicky, and super easy to make! Cut in slices and coated in a generous amount of duck fat and garlic, these potato fans are the perfect side dish to any meal!
This recipe was originally published in May 2017. It has been updated for content and photos.
Easy, crispy, chewy, tender and delicious. This Hasselback Potato recipe is one of my favorite potato recipes ever. They are so easy to make and just plain good.
Lots of garlic and duck fat really does wonders for a potato recipe! Perfectly crisp on the outside, while tender on the inside, the slices allow the seasoning to coat all parts of the potato, just adding to their amazingness.
Duck fat is the best. It adds such a wonderful flavor and delicious crispiness to a dish. Especially potatoes. Like these Duck Fat Smashed Potatoes or these Duck Fat Fries - they are also incredible!
Why This Recipe Works
- Cutting the potatoes in slices enables the fat and seasoning to cover more surface area for a better texture and flavor;
- The duck fat helps the potatoes to get perfectly crisp and chewy around the edges - it's so good;
- It is very easy to make, with most of the cook time hands-off in the oven;
- And who doesn't love garlic with potatoes???
What Potatoes are the Best for Baking?
A starchy potato like Russet or Idaho potatoes work best for hasselback potatoes. Personally, I like to use gold potatoes for the recipe. But really, any potato can be used depending on what you have on hand!
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Step By Step Instructions
How Do You Cut Hasselback Potatoes?
Slice potatoes into fans ⅛" to ¼" thick, leaving about ½" at the bottom so the potatoes "fan" out. The thinner you slice the potatoes, the faster they will crisp.
Heat the duck fat, garlic and salt in a microwaveable dish until melted. Feel free to adjust the amount of garlic and salt to your liking.
Drizzle the duck fat mixture over the potatoes, making sure to get it between all the slices the best you can.
Bake for 60 minutes. The cook time will also depend on how thinly you made your potato fans and how large your potato is. Add additional time if you cut your fans thicker. And vice versa.
Remove from oven and let cool for a few minutes. You can eat them plain (I actually like them plain - they are simple and delicious) or you can sprinkle them with cheese, chives, and/or sour cream.
Expert Tips
- Take the potatoes out every 20 minutes and spoon the fat from the pan back onto the potatoes;
- You may need to add additional bake time to the potatoes if they are larger - test doneness with a knife entered in the bottom of the potatoes. If it pierces the potato easily, they are done.
- Add more or less garlic to your liking;
- If you want a little spice, add a teaspoon of crushed red pepper to the duck fat mixture;
- Substitute any high smoke point fat for the duck fat if desired. However, I find this recipe is best with duck fat personally. Don't use butter as it will likely burn in the oven.
Frequently Asked Questions
- What does hasselback mean? Hasselback potatoes is actually a Swedish way of cooking potatoes by slicing them all the way down to the base of the potato, leaving just a little bit to keep them connected. It allows the potatoes to get crispy on the outside, while staying tender on the inside.
- Can I make hasselback potatoes ahead of time? While they are better eaten straight from the oven, they can also be baked then stored in the fridge for about 3-5 days.
- How do you reheat hasselback potatoes? To reheat, place the potatoes in a 375 degree oven for about 10 minutes until warmed through and sizzling slightly. They can also be reheated in the microwave, but they will be less crispy.
Make it a Meal
- Serve them with these Instant Pot Pork Ribs or Grilled Cornish Game Hens;
- They are also great served with this Roasted Turkey from Carlsbad Craving or Honey Baked Ham for a great holiday meal;
- Perfect with this Instant Pot Coq Au Vin;
- These Crispy Breaded Pork Cutlets with a creamy gravy go perfect with these potatoes!
More Favorite Potato Recipes
- Lyonnaise Potatoes;
- Air Fryer baked Potatoes;
- Scalloped Potatoes with Bacon;
- Crispy Roast Potatoes;
- Duck Fat Smashed Potatoes;
- Mashed Potato Filled Wontons.
Easy Side Dishes
- Oven Fried Squash;
- Calabacitas Recipe;
- Bacon Wrapped Asparagus;
- Roasted Parmesan Asparagus;
- Browse all the Side Dishes!
Did you make this hasselback potato recipe? Rate the recipe and leave a comment letting me know how it turned out!
Recipe
Hasselback Potato Recipe
Ingredients
Instructions
- Preheat oven to 425 degrees.
- Slice potatoes into fans, about ¼" to ⅛" thick.
- Heat duck fat, garlic and salt until melted in a sauce and drizzle on potatoes, ensuring it gets in between the slices.
- Bake for 60 minutes until edges are crispy but inside is tender. Test doneness with a fork or knife.
Expert Tips:
- Take the potatoes out every 20 minutes and spoon the fat from the pan back onto the potatoes;
- You may need to add additional bake time to the potatoes if they are larger - test doneness with a knife entered in the bottom of the potatoes. If it pierces the potato easily, they are done.
- Add more or less garlic to your liking;
- If you want a little spice, add a teaspoon of crushed red pepper to the duck fat mixture;
- Substitute any high smoke point fat for the duck fat if desired. However, I find this recipe is best with duck fat personally. Don't use butter as it will likely burn in the oven.
Nutrition
BillDee
Great recipe! I had thought about making these again for a long time and came up on this page.
An easy way to avoid cutting the potatoes all the way through is to lay two wooden chopsticks down parallel on the cutting board and squeeze them against the potato. Then slice away--you won't cut all the way through because your knife stops at the chopsticksl
Danielle
That's a great tip! SO glad you enjoyed them 🙂
Valerie
Your hasselback potatoes look so good! I've never eaten or made them with duck fat before, I'm curious about the taste.
Danielle
Hope you get a chance to try them!
Traci
These are so fun and pretty easy to make once you get the hang of slicing them thinly. Love the flavor and texture...thanks for sharing!
Danielle
You're welcome Traci!
Shinta Simon
I love Hasselback potatoes! They look so good and making them with duck fat sounds like they would be incredibly flavourful. Yum!
Danielle
Thanks!
Michelle
I love hasselback potatoes, I think I'd happily just have them on their own! Your photos are so good I can almost taste these!!
Danielle
Right? I'll eat them just for dinner LOL!
Katie Crenshaw | A Fork's Tale
I have seen these before and thought they looked so cool. I always wanted to try them. I had no idea how easy hasselback potatoes are. I am looking forward to making these.
Danielle
Hope you love them Katie!
higher education
Awesome article.