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Hasselback Potatoes

Hasselback Potatoes 12.000

Laura Chase de Formigny for The Post; food styling by Lisa Cherkasky for The Post

Nov 21, 2019

To hasselback a potato is to make slim slices through almost all of the potato, so it opens up like a fan to take up the herbed butter while cooking. This technique works for any white, yellow, red or purple potato and sweet potatoes, whether large or small. You can even try it with other root vegetables. To ensure even cooking, use potatoes of about the same size, and keep in mind that smaller potatoes are easier to serve to a crowd. Leftover hasselback potatoes are a superb start to any hash and a nice breakfast, served with a fried egg.

Make Ahead: The seasoned butter and panko may be made 3 months ahead and frozen. The dish may be made 1 day ahead; it does not freeze well. Reheat at 400 degrees for 15 to 20 minutes.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • 4 pounds russet potatoes or sweet potatoes (see headnote)
  • 4 ounces (8 tablespoons) unsalted butter, softened
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh sage leaves
  • 1 garlic clove, finely grated
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup panko


Scrub the potatoes and peel, if desired. To “hasselback,” place a potato on a cutting board. Snugly arrange two chopsticks or two identical round handles of wooden spoons at either side of the potato. (If needed, slice a slim piece from the bottom of the potato so that it will sit squarely.) Using a sharp knife, make 1/8-inch slices the length of the potato, using the chopsticks as a brake, so that while slicing, the blade stops before cutting all the way through the potato. Be aware of the ends of the potatoes, taking care not to slice all the way through. When finished, the top of the potato will fan out slightly. Place the potatoes in a bowl of ice water to keep them from browning while cutting the others.

In a medium bowl, stir together the softened butter, chives, parsley, thyme, sage, garlic, salt and pepper until well blended. Fold in the panko. (At this point, the butter may be shaped into a roll or stick and refrigerated for up to 1 week or frozen for up to 3 months.)

Preheat the oven to 400 degrees with the rack in the middle.

Thoroughly dry the potatoes. Using your fingertips, slather the potatoes with about half of the buttery crumbs, taking time to press the mixture between the slices. This will be challenging as the potato will be stiff and uncooperative. Once buttered, place the potatoes in a baking pan, casserole dish or cast-iron skillet, fitting them snugly in one layer. Place a piece of parchment over the potatoes and cover the dish with foil, sealing it well.

Bake for 30 minutes, remove the foil and parchment and plunge a fork into the center of the largest potato. It should yield and be soft but not collapse. If it is still hard, replace the parchment and foil and bake for an additional 15 minutes. If softened, draw the tines of the fork along the top of each potato to fan the slices. Plop nuggets of the remaining butter-crumb mixtures over the top of each potato. Bake, uncovered, an additional 15 to 20 minutes, until the potatoes are soft and yielding and slightly crisped on the surface. Spoon the herbed butter over the top of the potatoes and serve.

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Recipe Source

From Bring It! columnist Cathy Barrow.

Tested by Cathy Barrow.

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Nutritional Facts

Calories per serving: 220

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 5g 25%

Cholesterol: 20mg 7%

Sodium: 110mg 5%

Total Carbohydrates: 34g 11%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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