Herbed Hasselback Potatoes

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Herbed Hasselback Potatoes are an easy and unexpected side dish. Serve them with beef, chicken, turkey and more.

Hassleback potatoes are and easy side dish for any entree.

I have never made hasselback potatoes before. I know, you’re thinking, those are are really even cuts for a hasselback potato. It’s true, though and I didn’t use any tool other than the hasselback wood block cutting board to keep from slicing completely through the potato.

Potato on the hasselback potato cutting board.

You’ll notice the potatoes before they are baked are very close. Don’t try to open them, you may break the potato in half. As it bakes, they will open up and the delicious compound butter will seep between the slices.

Herbed hasselback potatoes ready for the oven.

I actually melted the butter to brush on the potatoes, though very soft butter will work too. You can actually make the garlic herb butter a few days in advance which is helpful if you are serving these for the holidays or a party.

Herbed hassleback potatoes are and easy side dish for any entree.

Once the potatoes come out of the oven, brush with more garlic herb butter. It may seem like a lot but it’s really not. Brushing them with butter helps them get slightly crispy and provides so much flavor.

These herbed hasselback potatoes would be delicious served with my hasselback chicken cordon blue. I know your guests will be impressed!

Herbed hasselback potatoes are and easy side dish for any entree.

Herbed Hasselback Potatoes

A nice potato alternative for any entree.
5 from 2 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dishes
Cuisine: American
Servings: 4


  • 4 smaller russet potatoes about 4 inches in length
  • 1/4 pound garlic herb butter recipe below
  • Salt to taste
  • Pepper to taste

Garlic Herb Butter

  • 1 stick unsalted butter softened to room temperature
  • 3 cloves garlic chopped
  • 1/8 cup fresh parsley leaves


  • Make garlic butter: Add butter, chopped garlic cloves and parsley to mini food processor. Process until garlic is barely noticeable and parsley is chopped. Remove from processor bowl and set aside.
  • Preheat oven to 425 degrees F.
  • Using 2 wooden spoons, or a hasselback potato cutting board. Make even cuts in each potato being extremely careful to NOT cut completely through potato. Place on a foil lined rimmed baking sheet. Repeat with remaining potatoes.
  • Using a pastry brush, brush soft garlic herb butter over each cut potato. Bake in preheated oven a total of 40 – 50 minutes, brushing with the garlic herb butter half way through. By this time the potato should begin to fan out and butter will melt between slices.
  • Remove from oven when potatoes are done and slightly crispy. Brush with more garlic herb butter. Serve immediately.

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