This recipe has been my go-to side for gatherings and quiet weeknight dinners alike. I first tried making Hasselback potatoes after a friend served them at a small holiday dinner; the presentation felt elevated but the technique was refreshingly simple. The thin, accordion-like slices crisp at the edges while the interior stays creamy, and every forkful delivers a comforting contrast of textures. They’re the kind of dish where guests ask for seconds and you don’t feel bad saying yes. I discovered a few small tricks along the way—brushing garlic-infused butter between slices, spacing the potatoes on a rimmed sheet for air circulation, and finishing with flaky salt—that reliably turn ordinary spuds into something memorable.

What makes these particularly special is how adaptable they are. Use Yukon Golds for a naturally buttery interior, Russets for a fluffier center and crispier edges, or baby potatoes for bite-sized portions. I often double the butter if I’m serving a crowd, and sometimes swap the butter for olive oil and rosemary to keep things dairy-free. The result is always the same: gorgeous fan-shaped potatoes with crispy ruffles and tender hearts, perfect alongside roasted meats, a green salad, or as the centerpiece on a vegetarian plate.

Ingredients

• Potatoes (about 2 pounds / 4 medium Yukon Gold or Russet): Choose potatoes that are uniform in size so they roast evenly. Yukon Golds provide a naturally buttery texture and golden color; Russets give a fluffier interior and crispier edges. Look for firm, blemish-free tubers.
• Butter (6 tablespoons, melted): Unsalted butter allows you to control seasoning; if you only have salted, reduce added salt slightly. For dairy-free options, use extra-virgin olive oil or a plant-based butter measured the same way.
• Garlic (3 cloves, finely minced): Fresh garlic clings between the slices and browns lightly during roasting. If you prefer a subtler flavor, crush garlic and infuse in warm butter for 5 minutes, then discard.
• Olive oil (2 tablespoons): Helps promote crisping and browning—especially useful if you use plant-based butter or want deeper color.
• Fresh herbs (2 tablespoons chopped fresh thyme or rosemary): These add brightness; use finely chopped so they can nestle between slices. Dried herbs can be used at one-third the quantity.
• Sea salt and freshly ground black pepper: Flaky finishing salt is lovely right at the end; kosher salt is a good choice mid-roast.
• Optional toppings: Grated Parmesan (1/4 cup), lemon zest, chopped chives, or a drizzle of browned butter for a nutty finish.

Instructions

Prepare the oven and potatoes: Preheat the oven to 425 degrees Fahrenheit. Wash and dry the potatoes completely; any moisture will cause steam and reduce crisping. Place each potato between two chopsticks or the handles of wooden spoons to act as a guide so your knife stops before cutting all the way through—this preserves the fan shape. Slice thinly about 1/16 to 1/8 inch between cuts so the potato fans but stays intact. Consistent slice thickness ensures even cooking. Make the flavored butter: Combine melted butter, olive oil, minced garlic, chopped herbs, and a pinch of salt in a small bowl. The oil raises the smoke point slightly and helps carry flavors into the slices. Warm the mixture briefly if your butter solidified; you want it pourable but not hot. Optionally reserve 1 tablespoon to brush on at the end for extra gloss. Brush and season: Place the potatoes on a rimmed baking sheet lined with parchment or a thin layer of oil. Brush the butter mixture generously over each potato, using a spoon or a small basting brush and coaxing some of the liquid between the slices—tilt the potato slightly and let the mixture seep down. Season with additional salt and pepper. If using Parmesan, sprinkle some between a few slices now for pockets of umami. Roast until crisp and tender: Roast at 425 F for 45 to 55 minutes, depending on potato size. Rotate the pan once halfway through for even browning. Look for deep golden edges and a tender center—test with a small paring knife inserted between slices; it should meet little resistance. If the tops brown too quickly, tent loosely with foil for the final 10 minutes. Finish and serve: Remove from oven and immediately brush with the reserved butter or a little extra olive oil. Sprinkle flaky sea salt, lemon zest, and chopped chives or additional Parmesan. Serve warm; they’re best the day they’re roasted but reheat nicely.

Storage Tips

Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. For best texture, reheat in a preheated oven at 375 degrees Fahrenheit for 10 to 15 minutes or in an air fryer at 350 F for 8 to 10 minutes until the edges regain crispness. To freeze, cool completely, arrange on a sheet pan until firm, then transfer to a freezer-safe bag; they will keep about 3 months. Reheat straight from frozen at 375 F for 20 to 25 minutes, checking for even warming.

Ingredient Substitutions

If you need to avoid dairy, swap melted butter for the same amount of extra-virgin olive oil or a neutral oil like avocado oil; add a tablespoon of nutritional yeast for a savory, cheesy impression. Swap Yukon Golds for Russets for a flakier interior; baby potatoes work when sliced slightly thicker and roasted for a shorter time. If you want a smoky flavor, use smoked paprika or a touch of smoked salt instead of fresh herbs. For lower fat, reduce butter to 3 tablespoons and rely on 3 tablespoons of oil for crisping.

Serving Suggestions

These potatoes pair wonderfully with roasted chicken, grilled steak, seared fish, or a hearty lentil ragout. Serve alongside a simple green salad or roasted vegetables for a balanced plate. Garnish with lemon zest and chopped parsley for brightness, or add a dollop of crème fraîche or sour cream with chives for a richer finish. For a themed meal, top with crumbled bacon and scallions for an indulgent touch.

Cultural Background

The technique originates from Sweden, where thinly sliced and fanned potatoes were popularized in the 20th century as a refined way to present potatoes at dinner. Named after the Hasselbacken restaurant in Stockholm that popularized them, this method became beloved for turning a humble tuber into an elegant accompaniment. Regional variations across Scandinavia and beyond include stuffing slices with cheeses, herbs, or cured meats.

Seasonal Adaptations

In spring, finish with bright herbs like tarragon and lemon zest; in autumn, use sage and browned butter with a sprinkle of toasted pumpkin seeds. For winter holidays, top with a scattering of pomegranate arils and microgreens for color, or replace fresh herbs with dried rosemary and a little orange zest for warmth. Swap toppings seasonally: summer tomatoes and basil, fall caramelized onions, or winter roasted garlic and thyme.

Meal Prep Tips

Slice the potatoes and store them submerged in cold water in the refrigerator for up to 24 hours to prevent browning; drain and pat dry before brushing with butter and roasting. Roast a double batch and refrigerate portions for easy weeknight sides—reheat in a hot oven or air fryer for best texture. Pack in shallow containers to cool quickly and avoid condensation that makes edges soggy.

These fan-shaped potatoes offer both comfort and polish—simple enough for a family dinner yet pretty enough for guests. Try a few of the variations and make the technique your own: once you master the slice thickness and butter brush, it becomes a reliable, crowd-pleasing staple.