These oven baked 3-ingredients hasselback potatoes are the exact ones my aunt brought to Mother’s Day dinner when everyone was convinced she’d secretly hired a caterer. They look super fancy—golden, fanned-out slices with buttery edges—but they’re honestly weeknight easy. The recipe is classic Midwestern practical: basic pantry ingredients, minimal prep, and the oven does most of the work. If you can slice a potato and melt butter, you can pull these off and make them the star of any holiday table or Sunday roast.
Serve these hasselback potatoes on a white platter so all the crispy, accordion-like slices really show off. They’re perfect next to roast chicken, grilled steak, or a simple baked salmon, and they soak up any pan juices like a dream. Add a green side—steamed green beans, a simple salad, or roasted broccoli—to balance out the richness. For a casual dinner, I’ll do these with rotisserie chicken and a bagged salad mix and call it a day; for holidays, they slide right onto the table between the ham and the rolls and absolutely hold their own.
Oven Baked 3-Ingredients Hasselback PotatoesServings: 4
Ingredients
8 small to medium Yukon Gold potatoes, scrubbed and dried
6 tablespoons unsalted butter, melted (plus more as needed)
1 teaspoon fine sea salt (plus more to taste)
Directions
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.
Prep the potatoes: Leave the skins on and trim a very thin slice off the bottom of each potato so it sits flat. Place one potato between two wooden spoons or chopsticks on a cutting board to act as a slicing guide.
Slice the potatoes: Using a sharp knife, cut thin slices across the potato, about 1/8 inch apart, stopping when the knife hits the spoons so you don’t cut all the way through. The potato should stay in one piece with lots of attached slices, like an accordion. Repeat with all potatoes and transfer them to the prepared baking sheet, flat side down.
Season and butter: Brush the tops and sides of each potato generously with melted butter, making sure some butter drips down into the slices. Sprinkle evenly with the salt. Don’t worry if the slices aren’t fully fanned open yet; they’ll spread more as they bake.
Bake the potatoes: Place the baking sheet on the middle rack and bake for 25 minutes. At this point, carefully remove the pan and use a fork or tongs to gently encourage the slices to fan out a bit more if they’re still tight.
Baste and continue baking: Spoon or brush more melted butter over the potatoes, getting it into as many of the slices as you can. Return the pan to the oven and bake for another 20–30 minutes, basting once more with butter halfway through, until the potatoes are deeply golden, the edges are crisp, and the centers are tender when pierced with a knife.
Finish and serve: Taste a small edge and sprinkle on a pinch more salt if needed while the potatoes are hot. Transfer the potatoes to a white oval serving platter, letting any extra melted butter from the pan pool between the layers. Serve right away while the edges are crispy and the centers are soft and buttery.
Variations & Tips
You can change the personality of these potatoes a lot without adding more than three main ingredients. For a garlic version, use garlic butter: gently warm the butter with a smashed garlic clove, then strain it so you’re still technically at three ingredients while getting that garlicky flavor. If you need a dairy-free option, swap the butter for a good-quality olive oil or a dairy-free buttery spread that’s meant for high-heat cooking; brush generously and keep an eye on the edges so they don’t burn. For extra crispiness, choose smaller potatoes so more surface area gets exposed and make your slices as even and thin as you comfortably can. If you’re cooking for a crowd, you can slice the potatoes a few hours ahead, keep them in cold water in the fridge so they don’t discolor, then dry them really well with towels before buttering and baking—excess moisture will prevent crisping. Food safety notes: Always scrub potatoes well to remove dirt, especially if you’re leaving the skin on. Don’t use sprouted or very green potatoes, as they can taste bitter and may be unsafe to eat. Melt butter gently over low heat or in short microwave bursts to avoid scorching. If you par-cook the potatoes ahead of time, cool them quickly and store covered in the fridge, then reheat thoroughly in a hot oven until steaming in the center before serving.
