Hasselback Potato Recipe

hasselback potatoes garnished with parsley on a baking sheet

4.89 from 9 votes

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!

Prep Time10

Cook Time1

Course: Side Dish

Cuisine: American

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.

Notes

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