This version of Hasselback potatoes has been my favorite way to dress up humble russets for weeknight dinners and holiday spreads alike. I first learned the technique from a friend who served them at a small dinner party; the texture — crisp, fan-like edges giving way to a pillowy interior — felt like a little celebration on every plate. Since then I make them when I want something that looks special with very little fuss. The method is forgiving, and the few ingredients involved let the potato shine: butter, salt, and a careful bake make all the difference.

What makes these particularly memorable is how the slices caramelize at the edges while the inner layers steam gently, producing a contrast of textures that elevates a plain baked potato into something luxurious. I often catch myself nibbling the edges while plating, because those buttery, crisp pieces are impossible to resist. When my kids were small I served these with a bowl of sour cream for dipping; now they ask for them at family gatherings as a side to roasted meats or even a casual sandwich night. They’re a reliable crowd-pleaser that feels elevated without complicated steps.

Ingredients

• Russet potatoes (4 large): Choose firm, evenly shaped russets around the same size so they cook uniformly. I look for potatoes without deep eyes or sprouts; baking russets hold their shape and crisp beautifully. If you prefer a smaller portion, select medium russets and adjust baking time downward by 10–15 minutes.
• Unsalted butter (4 tablespoons, melted, divided): Butter is the flavor carrier here; use a good-quality stick such as Land O'Lakes or Plugrá for depth. Melt and divide so you can baste halfway through — this creates both initial absorption and a glossy finish later.
• Kosher salt (1 teaspoon) plus extra to taste: Kosher salt dissolves and seasons the skin without overpowering. Add a bit more at the end if your potatoes are on the larger side.
• Freshly ground black pepper (1/2 teaspoon): A light grind of pepper adds background warmth; finish with additional flakes if you like more punch.

Instructions

Preheat and prepare: Arrange an oven rack in the middle position and preheat to 425°F. Use an unlined baking sheet so the bottoms can get direct heat contact for better crisping. This temperature encourages caramelization without drying the interior. Stabilize the potato: Place a potato between two chopsticks or wooden skewers to act as a cutting guard. The sticks allow you to slice thinly without cutting all the way through; this preserves the base and creates the classic fan. Slice into thin layers: Using a sharp chef's knife, make vertical slices about 1/8 inch apart. Cut straight down until the knife hits the chopstick; take your time so slices are even and consistent, which promotes uniform baking. Arrange and baste: Place the potatoes on the baking sheet and use a basting brush to coat with half of the melted butter, making sure some butter reaches between the slits. Season with kosher salt and pepper now so the edges absorb seasoning as they roast. Initial bake: Bake at 425°F for 30 minutes. The goal is to steam the inner layers while starting to color the outer edges. Visual cues: edges should begin to brown and the potato will feel slightly more tender when pierced. Separate and finish: After 30 minutes, remove the sheet and gently separate the layers with a knife or spoon to allow air in between slices. Brush the remaining melted butter over the tops and into the slits. Return to the oven and bake 30–35 more minutes until the exterior is deeply golden and crisp and the center is tender when tested with a skewer. Rest and serve: Let the potatoes rest 3–5 minutes before serving so the steam settles. Add additional salt and pepper to taste and serve warm with optional toppings like chopped herbs, grated cheese, or sour cream.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a baking sheet for 10–15 minutes to restore crispness rather than microwaving, which softens the edges. For longer storage, freeze cooled potatoes on a tray until solid, then transfer to a freezer bag for up to 3 months; reheat from frozen at 400°F for 20–25 minutes, watching so they don't overbrown. Use parchment or a silicone mat to prevent sticking when reheating.

Ingredient Substitutions

If you prefer less dairy, substitute melted olive oil for butter and brush in the same way; the flavor will be fruitier and the color slightly different. For a richer finish, brush with melted ghee. Swap russets for Yukon Golds for a creamier interior and naturally buttery flavor; reduce baking time by about 10 minutes. If you want herbs, add chopped rosemary or thyme to the butter before brushing. For a cheesy variation, sprinkle grated Parmesan or aged cheddar in the final 10 minutes of baking.

Serving Suggestions

Serve these as a centerpiece side with roasted chicken, grilled steak, or a pan-seared salmon fillet. Garnish with chopped parsley, chives, or a squeeze of lemon for brightness. For a casual meal, place them alongside a crisp green salad and a dollop of sour cream or garlic aioli. At brunch I top them with a soft-poached egg so the yolk spills into the slices for richness. They also pair well with roasted vegetables and simple steamed greens.

Meal Prep Tips

To streamline for busy weekdays, slice potatoes ahead and store them wrapped in damp paper towels in the refrigerator for up to 24 hours. Alternatively, par-bake until just tender, cool completely, and keep in the fridge; when ready to serve, brush with fresh butter and finish at 425°F for 10–15 minutes to re-crisp. Use shallow baking dishes for multiple potatoes so airflow promotes even browning, and label containers with the date if storing in the freezer.

Seasonal Adaptations

In autumn, add a pinch of smoked paprika and thyme to the butter for a cozy, smoky flavor. For spring, finish with lemon zest and a scattering of fresh chives to lighten the dish. Around the holidays, layer thin slivers of garlic and rosemary between a few slices before baking to impart festive aromatics. The technique adapts beautifully to seasonal produce: serve with roasted root vegetables in winter or a bright quick pickle on the side in summer.

Success Stories

Readers often tell me these are the most-requested side at dinner parties because they look impressive but require minimal hands-on time. One friend served them at her wedding rehearsal dinner and received several compliments; another reader sent a photo of a weeknight spread where Hasselbacks were the only vegetable but became the highlight. I’ve learned that consistent slicing and a generous early butter baste are the two small details that produce the biggest impact.

Make these your own by experimenting with finishes and garnishes. Whether you keep them simple with just butter and salt or dress them up for company, they are a dependable, delicious addition to any meal — a food that feels special without demanding all day in the kitchen.