Hasselback potatoes are a classic Swedish preparation known for their elegant accordion slices, which crisp beautifully in the oven while the centers stay tender. This stripped-down three-ingredient version is the kind of recipe that proves a few basics can still feel special: potatoes, butter, and salt come together into a side dish that looks far more elaborate than the effort it requires.
Serve these potatoes alongside roast chicken, baked fish, meatloaf, pork chops, or a simple green salad for contrast. They also work well on a holiday table with ham or beef, since their crisp edges and buttery flavor pair nicely with richer mains, and a spoonful of sour cream or chopped herbs on the side can round things out without complicating the recipe.
Oven Baked 3-Ingredient Potato Hasselback
Servings: 4
Ingredients
4 medium Yukon Gold or russet potatoes
Directions
1. Preheat the oven to 425°F and lightly grease a baking dish or sheet pan.
2. Scrub the potatoes dry, then place each potato between two wooden spoon handles or chopsticks and slice thin cuts across the top, stopping before you cut all the way through so the potato stays intact.
3. Arrange the sliced potatoes in the prepared pan, brush them generously with melted butter, and sprinkle with the salt, making sure some gets down into the cuts.
4. Bake for 50 to 60 minutes, brushing once or twice with any butter from the pan, until the edges are deep golden brown and crisp and the centers are tender when pierced with a knife.
5. Let the potatoes rest for a few minutes before serving so the crisp edges set and the butter settles into the cuts.
Variations & Tips
Choosing the potato: Yukon Gold potatoes give you a creamier interior, while russets bake up a bit fluffier. Try to select potatoes of similar size so they finish cooking at the same time.
Slicing tip: The spoon-handle or chopstick trick is the easiest insurance against cutting through the potato. Thin, closely spaced slices create more crisp edges, which is what makes this dish so appealing.
Extra crisp finish: If the potatoes are tender but you want more color, raise the heat for the last 5 to 10 minutes of baking. Watch closely so the edges brown rather than burn.
Add-on option: Even though the beauty of this recipe is its simplicity, a little black pepper, chopped parsley, garlic butter, or grated Parmesan can be added at the end if you want to dress it up.
