The Swede Success Perfectly Sliced and Crispy Hasselback Potatoes

Garlic Rosemary Hasselback Potatoes Crispy Creamy

By SandraOctober 7, 2025

Forget soggy spuds These Hasselback Potatoes achieve perfectly crispy edges and a fluffy centre Learn the easy slicing trick for this glorious potato recipe with garlic and rosemary ... Cooking Tips & Techniques

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The Swede Success: Perfectly Sliced and Crispy Hasselback Potatoes

Human Hook

The smell of roasting garlic and rosemary always reminds me of my Nan's kitchen. Seriously, that aroma hits you right in the happy place. If you’re after a show-stopping side dish that looks like you slaved away for hours but actually only takes a bit of simple prep, you need these Hasselback Potatoes in your life. We are aiming for that magical texture: creamy centre, edges like crackling.

Intent Scan

I know what you’re thinking. Can I really slice a potato thinly without chopping through the bottom? Yes, you absolutely can! That’s question number one, isn't it? Next up: "How do I stop them from drying out?" And finally, "What goes best with these Hasselback Potatoes I ?" This guide nails the slicing trick, keeps them moist with a little stock trick, and even tells you What To Eat With Hasselback Potatoes . Trust me, this version is better than those dry, pale efforts you sometimes see online.

Competitor Snapshot

Most recipes just tell you to "slice thinly." Boring! They forget to mention the crucial supporting actors, like the stock bath they need to sit in, or how much fat to really push into those little crevices. We’re going the extra mile to ensure you get those Creamy Centre Crispy Edges Potato results every single time. Forget those recipes that just brush butter on top; we’re infusing flavour from the inside out with this Crispy Sliced Potatoes Recipe .

Recipe Outline: The Ultimate Crispy-Creamy Hasselback Potatoes

Difficulty Level

It’s dead easy, really. Getting those perfect cuts takes a steady hand, but I’ll show you the safety hack everyone swears by. You'll be making Hasselback Potatoes Easy in no time.

The Crucial Slice Technique

Right, this is where people bottle it. You need two wooden chopsticks—the takeaway kind are perfect—and lay one on either side of your King Edward potato. Place your knife in the channel between them. When you slice down, the wood stops the blade going all the way through. That’s it; your stopper is set! I learned that the hard way when I nearly took my own fingertip off trying to eyeball it years ago.

Getting the Flavour In

Once sliced, you need to get busy. Mix up that softened butter with the minced garlic and rosemary. Don’t be shy! Gently use your fingers to work that aromatic butter mixture right down between every single slice. This step is key for transforming them into incredible Potato Recipe with Garlic and Rosemary . We want maximum penetration before they go into the oven for this Hassle Back Potatoes magic.

The Secret to a Moist Bake

Place your buttered beauties on a tray. Now, here's the move that keeps them soft while they crisp: pour about a quarter cup of stock around the base of the spuds. This steams the bottom slightly as the tops roast hard. Bake them at 400° F ( 200° C) to start, then drop it down later. It’s a two-stage process that guarantees you get those lovely Oven Roasted Sliced Potatoes texture. You'll see the edges start to fan out beautifully after about 30 minutes.

Finishing Touches for Stunning Hasselback Potatoes I

When they come out looking gloriously brown and crisp—usually around an hour—give them a final sprinkle of flaky salt and fresh parsley. If you’re after that extra punch next time, try adding some Parmesan into the butter mix to make Cheesy Hasselback Potatoes I . Seriously, serve these up next time you have people over; they’re always a smash hit.

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Right then, let's get these spuds sorted! Hasselback potatoes , they’re the proper little darlings of the roast potato world, aren't they? Beautifully crisp edges while keeping that fluffy interior. It’s like getting the best of both worlds, much like a decent Sunday roast with a cracking Yorkshire pudding. We are aiming for that utterly divine creamy centre crispy edges potato texture here.

This recipe will show you how to make these Hasselback Potatoes Easy , trust me. Forget fiddly fancy bits; we’re keeping this simple, hearty, and utterly delicious. If you’re wondering what to eat with Hasselback potatoes , stick around, I’ve got some cracking suggestions later on!

The Swede Success Perfectly Sliced and Crispy Hasselback Potatoes presentation

Core Shopping List

When you’re hunting for the right spud, think starchy. I always grab Russet or King Edward potatoes, about 4 large (roughly 680g total). You want them firm, no soft spots—the sort you’d choose for perfect chips. The fat is crucial for the crisping action, so use 4 Tablespoons ( 56g ) of softened unsalted butter. If you can snag some duck fat, go for it; it adds a real depth of flavour, but good butter will do the job nicely for these Hassle Back Potatoes .

Flavour Architecture

The backbone of this dish lies in simple, robust flavours. We are layering the savoury notes deep into those cuts. We need 2 cloves of garlic , minced super fine, and about 1 teaspoon of fresh rosemary. The rosemary provides that piney, earthy aroma that sings when roasted. I’ve learned the hard way (nearly ruining a batch!) that you must really massage that butter mixture into the slices; otherwise, the flavour only hits the top.

If you run out of rosemary, don't sweat it. Swap it for 1 teaspoon of dried thyme for a slightly more herbaceous note, or, my wild card suggestion, mix half a teaspoon of smoked paprika into the butter for a subtle smoky hug. We are keeping it simple, but these little tweaks make a huge difference when you are baking these Ove Roasted Sliced Potatoes .

Equipment & Mise en Place

You need a very sharp knife for the slicing part—don't use your dullest butter knife, you'll just squash the potato! You’ll also need a good baking tray. Now, the real secret to achieving those Perfectly Sliced Potatoes Baking without cutting all the way through? Grab two wooden chopsticks or the handles of two wooden spoons. Lay one on either side of the potato; when your knife hits the wood, you know you’ve sliced beautifully but safely through. This little trick is a game-changer for making Hasselback Potatoes I achievable for anyone. Get your butter softened and your herbs chopped before you even look at the oven dial!

Right then, let's get these spuds sorted! Hasselback Potatoes —they’re the proper little darlings of the roast potato world, aren't they? Beautifully crisp edges while keeping that fluffy interior. It’s like getting the best of both worlds, much like a decent Sunday roast with a cracking Yorkshire pudding.

We’re aiming for that sweet spot: Creamy Centre Crispy Edges Potato texture every single time. Forget those sad, soggy offerings you sometimes see. This method delivers a proper Potato Recipe with Garlic and Rosemary that sings.

Before You Cook

Listen up, because this stage is where most folks trip up. Rivals out there will tell you to just hack away, but patience is your best mate here. You need to prep those bad boys properly. Make sure your butter mixture—that gorgeous blend of fat, garlic, and rosemary—is ready to go before you even pick up the knife. Don’t let those spuds sit naked on the counter for ages, or they’ll start looking sorry for themselves. A common pitfall? Rushing the slicing. If you cut too deep, you lose the structure, and they just turn into sad, baked wedges. We want those beautiful fans!

Guided Cooking Sequence: Achieving Perfectly Sliced Potatoes Baking

This is the bit that makes or breaks the dish, so pay attention to the slicing guide!

Get your oven cranked up to 400° F ( 200° C) . Make sure that baking tray is greased.
Now for the magic trick. Grab your two wooden chopsticks or spoon handles. Lay one on either side of your potato. This is your safety net! Slice thinly, using the wood as a stopper. When the knife hits the wood, stop! You’ve made a perfect fan for your Hasselback Potatoes Easy bake.
Next, grab that lovely herby butter. Don't just brush the tops; use your fingers to really work that goodness in between the slices. If you don't get butter right down to the bottom, you'll have a dry base. Trust me, I learned that the hard way on my first attempt.
Pop them on the tray and pour that splash of stock around the base. That stock keeps things moist underneath while the tops crisp up.
Bake for 30 minutes . You should start smelling that gorgeous rosemary aroma filling your kitchen—that's your cue!
Drop the heat to 375° F ( 190° C) and carry on for another 25– 40 minutes. We’re looking for a deep, golden-brown colour on those edges. They should yield easily when poked. This technique creates brilliant Ove Roasted Sliced Potatoes .

Save-It Section: Troubleshooting & Serving Up

These aren't just great right out of the oven, either. They reheat surprisingly well, but they are best eaten within a few hours. If your sauce (the butter/juice mix) separates a bit when reheating, just whisk in a tiny splash of hot stock or cream to bring it back together.

If, heaven forbid, you find your Hasselback Potatoes I dish has ended up a bit bland, don’t panic! A quick fix is to mix a little melted butter with extra garlic powder and pour it over the tops right before serving, then hit it with more salt.

When thinking about What To Eat With Hasselback Potatoes , think rich meats. They are brilliant next to a slow-cooked brisket or even just some seriously good sausages. They soak up gravy like a dream! Go on, give them a bash. You won't regret mastering this Crispy Sliced Potatoes Recipe .

Here is the blueprint for a truly magnificent batch, designed to make every home cook feel like they’ve just earned their stripes in a top kitchen.

Taste & Texture Upgrades

We’re aiming for that creamy centre crispy edges potato texture here. Forget those pale imitations you see sometimes. My top tip? Don't skimp on the fat during the initial buttering stage. When I first tried making Hasselback Potatoes I , I went a bit light on the garlic butter, and they were only okay . Lesson learned! For a real chef touch, once they are out of the oven, drizzle them with a tiny bit of really good quality truffle oil before garnishing with fresh parsley. It makes the aroma jump right out at you. If you’re looking for something truly special, I sometimes fold a tiny bit of finely chopped crispy bacon into the butter before stuffing it into the slices. This is miles better than trying to just scatter bacon bits on top later; you need that flavour baked right in.

Nutrition & Dietary Paths

These are hearty, proper food, so they aren't exactly feather-light. Per serving (assuming four good-sized potatoes), you’re looking at around 330 calories and 14g of fat, mainly from the butter needed to get those crispy bits. They’re naturally gluten-free, which is handy, as we aren't using any flour here. If you need lighter calories, swap half the butter for olive oil, or better yet, use duck fat if you’ve got some lurking about—it tastes way richer, so you might use less overall! For dairy-free, stick to the olive oil suggestion; it works a treat in this Potato Recipe with Garlic and Rosemary .

Serving & Pairing Ideas

So, What To Eat With Hasselback Potatoes ? Honestly, these are so good, they almost deserve centre stage! They make a brilliant alternative to standard roasties. They go brilliantly with something saucy, like slow-cooked lamb shoulder or a rich mushroom gravy if you're going veggie. Don’t even bother thinking about dessert for a bit; these need your full attention. If you have leftovers—which is unlikely, mind you—store them in an airtight container in the fridge for up to three days. To reheat them perfectly and bring back that crispness, skip the microwave! Put them on a baking sheet in a hot oven, about 400° F ( 200° C ), for about 10 minutes. That blast of dry heat brings back the crackle. It's the only way to enjoy these Oven Roasted Sliced Potatoes the next day.

Give this recipe a whirl this weekend, won't you? Once you master the slicing technique, you’ll be turning out truly Hasselback Potatoes Easy batches every time, impressing everyone. Let me know how they turn out!

If you're craving more ideas, explore My Ultimate Roasted Garlic Mashed Potatoes Silky Creamy Mash , My Secret to The Perfect Creamy Mashed Potatoes No Gluey Mash and The Chefs Secret to Buttery Fluffy Mashed Potatoes Sunday Roast Side .

For deeper guidance, visit Potatoes: Nutrition, Health Benefits, and How to Cook Them .

Foolproof Garlic Rosemary Hasselback Potatoes Recipe

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Frequently Asked Questions

My Hasselback Potatoes aren't fanning out properly during cooking, what am I doing wrong?

That's a common sticking point, bless 'em! Usually, this happens if you haven't cut deep enough, or if you're using a very waxy potato type that doesn't break down well. Make sure you’re slicing right down until you hit your slicing guides (the chopsticks!) and use a starchy potato like a Russet or King Edward, as they fluff up nicely, allowing those slices to separate.

Can I make these Hasselback Potatoes ahead of time, or should they be cooked fresh?

You can certainly prep them ahead of time, which is a lifesaver when hosting a proper Sunday spread! You can slice them, butter them, and keep them covered in the fridge for up to 24 hours. When ready to cook, let them sit at room temperature for about 30 minutes, and you might need to add 5-10 minutes to the total cooking time as they start cold.

How can I make sure the edges get really, really crisp without burning the garlic?

The trick is temperature management, my friend. Start high (400°F/200°C) for the first 30 minutes to kickstart the crisping process, then drop the heat down (to 375°F/190°C) for the remainder of the cook. Also, make sure your fat is quite generous, and remember to baste them halfway through—that liquid fat basting is what crisps everything up beautifully.

Are these Hasselback Potatoes very heavy on calories? How can I lighten them up?

They are undeniably indulgent because butter is key to flavour, so yes, they pack a punch! To lighten the load, you can substitute half of the butter with a quality olive oil, or use duck/goose fat sparingly just for the flavour infusion rather than all over. Also, be generous with the stock in the bottom of the tray, as it keeps them moist without needing extra fat layered on top.

What’s the best way to store leftovers? Can I reheat them properly?

Leftovers should be stored in an airtight container in the fridge for 3–4 days. To reheat them and bring back some of that crispness, avoid the microwave! Place them on a baking tray in a moderately hot oven (about 350°F/180°C) for 10–15 minutes until piping hot. A quick blast under the grill (broiler) at the very end can work wonders for reviving the edges.