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

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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

Start by preheating the oven to 425F degrees.

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

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 Potato Recipe

4.89 from 9 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 1

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.