Name: Hasselback Potatoes with Garlic
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 4 potatoes ((russet, gold, any starchy potato)); 4 tbsp. duck fat; 2-3 tsp. sea salt; 2 cloves garlic (minced)

If you’ve never made Hasselback potatoes before, consider this your official invitation to the crispy club—where golden edges, tender centers, and garlicky goodness reign supreme. This Hasselback Potatoes with Garlic recipe is so good, it might just replace your current favorite side dish (yes, even you, mashed potatoes).

close up photo of parsley garnished hasseback potato

We're talking about potato fans—literally. Sliced thin like little accordion pleats, basted in luscious duck fat and garlic, these starchy beauties crisp up like a dream while staying buttery-soft inside. It’s like a French fry married a baked potato, and they had a garlicky duck-fat baby.

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!

Let’s dive in and get these spuds sizzling!

Why This Recipe Works

All the crispy edges – Those fancy little slices? They’re not just for show. More surface area = more crispy spots.
Duck fat = secret weapon – Rich, savory, and made for potatoes. Forget butter—duck fat is where it’s at.
Super low effort – Slice, drizzle, bake. Most of the magic happens in the oven while you kick back.
So. Much. Garlic. – It sneaks into every crevice of those potato fans. You’re welcome.

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!

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.

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Step By Step Instructions

Step 1: Start by preheating the oven to 425F degrees.

Step 2: Slice potatoes into fans, about ¼" to ⅛" thick.

Step 3: Heat duck fat, garlic and salt until melted into a sauce and drizzle on potatoes, ensuring it gets in between the slices.

raw potatoes with slices and covered in garlic duck fat mixture

Step 4: Drizzle the duck fat mixture over the potatoes, making sure to get it between all the slices the best you can.

Step 5: 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.

Step 6: 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.

hasselback potatoes garnished with parsley on a baking sheet

Expert Tips

Take the Hasselback Potatoes with Garlic 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.

Common 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

Love the idea of Hasselback Potatoes with Garlic, here are some great main dishes to serve with your Potatoes.

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!

Storing Instructions

Cool completely and store in an airtight container for up to 5 days. Reheat in the oven to bring back that crisp.

More Favorite Potato Recipes

Easy 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 Potatoes with Garlic

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!

4.89 from 9 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 256kcal

Author: Danielle Wolter

Ingredients

▢ 4 potatoes (russet, gold, any starchy potato)
▢ 4 tbsp. duck fat
▢ 2-3 tsp. sea salt
▢ 2 cloves garlic minced

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.