My sister showed me this fancy-looking trick, but it is actually so simple with only 4 ingredients

My sister showed me this fancy-looking potato trick years ago, and I couldn’t believe how simple it actually was. These oven baked 4-ingredients buttery hasselback potatoes look like something from a restaurant, but they’re made with pantry basics and just a few minutes of hands-on time. The thin, accordion-style slices crisp up on the edges while staying tender inside, and the melted butter sinks down into every little nook. It’s the kind of side dish that makes a weeknight dinner feel a bit more special without any extra fuss.

These buttery hasselback potatoes are wonderful alongside simple roasted chicken, grilled pork chops, or a skillet steak. I like to serve them with something green—steamed green beans, a tossed salad, or roasted broccoli—to balance the richness. Put the pan of potatoes in the center of the table so everyone can pick their favorite crispy one, and offer a little bowl of extra salt on the side so folks can season to taste right at the table.

Servings: 4

4 medium russet potatoes, scrubbed and dried

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the potatoes don’t stick.

Place one potato on a cutting board. Lay a wooden spoon handle or a pair of chopsticks along both long sides of the potato to act as a cutting guard. Using a sharp knife, slice the potato crosswise into thin slices, about 1/8 to 1/4 inch apart, stopping when the knife hits the spoon handles so you don’t cut all the way through. The potato should stay together at the bottom, forming an accordion shape. Repeat with the remaining potatoes and place them on the prepared baking sheet, cut side up.

Gently fan the slices of each potato open with your fingers so there’s a little space between the cuts. This helps the butter seep down and the edges get crispy.

In a small bowl, stir together the melted butter, salt, and black pepper. Using a spoon or pastry brush, slowly drizzle or brush the butter mixture over each potato, making sure to get some down into the slices and all over the tops.

Place the baking sheet in the preheated oven and bake for 30 minutes. Carefully remove the pan and use a spoon or brush to baste the potatoes with any melted butter that has pooled on the sheet. If they look dry, you can melt an extra tablespoon of butter and drizzle it over the tops.

Return the potatoes to the oven and bake for another 20–30 minutes, or until the edges are deep golden and crispy and the centers are tender when pierced with a fork. Total time will depend on the size of your potatoes.

Serve the hasselback potatoes hot right from the baking sheet or transfer them to a platter. Spoon any remaining buttery juices from the pan over the tops just before serving so every slice is glossy and flavorful.

If you have picky eaters, keep the base recipe exactly as is—just butter, salt, and pepper—and let everyone customize their potato at the table. You can set out small bowls of shredded cheese, sour cream, or crumbled cooked bacon for topping, but those are optional extras, not part of the core 4 ingredients. For a slightly different flavor while still keeping things simple, you can swap the black pepper for seasoned salt or a pinch of garlic powder, adjusting the salt so it doesn’t get too salty. If you need to stretch the recipe for a bigger family, you can easily double the potatoes and butter; just make sure the potatoes have a little space between them on the baking sheet so they crisp instead of steam. For a make-ahead head start, you can slice the potatoes earlier in the day, keep them in a bowl of cold water in the fridge so they don’t brown, then drain, dry thoroughly, and butter them right before baking. If someone in your house prefers softer potatoes and not as many crispy bits, choose a slightly thicker slice when cutting and pull their potato from the oven a little earlier so it stays more tender.