These oven baked 4-ingredient crispy hasselback potatoes are my go-to when I want something that feels special but doesn’t take much brainpower after a long workday. My grandfather made these every Sunday dinner, and he swore the secret to those extra-crispy edges was all in how you slice and how hot you start the pan. I’ve kept his trick, but simplified the rest so it fits real life—minimal ingredients, easy cleanup with foil, and a hands-off bake while you finish everything else.
These potatoes are perfect next to simple roast chicken, steak, or pork chops, but they’re just as good with a big salad or grilled veggies if you’re keeping things lighter. Spoon any buttery oil from the pan over the tops right before serving. They’re great with a dollop of sour cream or Greek yogurt, a sprinkle of chives, or alongside roasted green beans or a sheet-pan of mixed vegetables so everything cooks at once.
Oven Baked 4-Ingredients Crispy Hasselback PotatoesServings: 4
Ingredients
8 small to medium Yukon Gold potatoes, scrubbed and dried
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
Directions
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet completely with aluminum foil, pressing it into the corners so it lies flat. Place the empty foil-lined sheet in the oven while it preheats so it gets very hot—this is my grandfather’s trick for super-crispy bottoms and edges.
While the pan heats, prepare the potatoes. Place each potato between two wooden spoons or chopsticks to act as a slicing guard. Using a sharp knife, slice the potato crosswise into thin, even slices about 1/8 inch apart, stopping when the knife hits the spoons so you don’t cut all the way through. Repeat with all potatoes.
In a small bowl or measuring cup, whisk together the melted butter, olive oil, and 1 teaspoon kosher salt until well combined.
Carefully remove the hot foil-lined baking sheet from the oven and place it on a heat-safe surface. Arrange the sliced potatoes on the sheet, cut sides up, spacing them out so air can circulate around each one.
Brush or spoon about half of the butter–oil mixture evenly over the tops and sides of the potatoes, gently fanning the slices with your brush or spoon so a little fat drips between the cuts. This helps separate the layers and creates those crispy, frilly edges.
Place the baking sheet back in the oven and bake for 25 minutes. At this point, the potatoes will have started to open up and brown lightly.
Remove the pan from the oven and carefully baste the potatoes with the remaining butter–oil mixture, again trying to get some between the slices. If the pan looks dry, tilt it slightly and spoon the pooled fat back over the potatoes.
Return the potatoes to the oven and continue baking for another 20 to 30 minutes, or until the centers are tender when pierced with a knife and the edges are deeply golden and crisp. Total time will depend on the size of your potatoes.
Taste a crispy edge and sprinkle a little extra salt over the potatoes if needed. Serve hot, right from the foil-lined sheet for easy cleanup, spooning any buttery drippings over the tops.
Variations & Tips
For a cheesy twist (adding an extra ingredient), sprinkle grated Parmesan over the potatoes during the last 10 minutes of baking so it melts and crisps without burning. If you want garlic flavor without chopping more ingredients on a busy night, use garlic-infused olive oil in place of regular olive oil. To keep it strictly 4 ingredients but boost flavor, swap the kosher salt for a seasoned salt blend you love. You can also change the vibe by using different potato types: small russets for extra-crispy, almost chip-like edges, or red potatoes for a creamier interior. Meal-prep tip: slice the potatoes in the morning or the night before, store them submerged in cold water in the fridge, then drain and pat dry thoroughly before brushing with the butter–oil mixture and baking. For slightly faster cooking, use smaller potatoes or halve very large ones lengthwise before making the hasselback cuts.
