Crispy Hasselback Baby Potatoes with Garlic Herb Butter

These crispy hasselback baby potatoes are a visually stunning and delicious side dish that combines elegance with irresistible flavor. Thinly sliced for maximum crispiness and roasted to perfection, each golden bite is infused with garlic herb butter and finished with a sprinkle of sea salt and fresh herbs. Whether served at a dinner party or as a savory snack with dip, these potatoes never fail to impress.

Why You’ll Love This Recipe

This recipe elevates the humble baby potato into a gourmet experience. The hasselback slicing technique not only enhances presentation but also allows the buttery garlic and herb flavors to infuse deeply. The potatoes become crisp on the outside, soft inside, and absolutely addictive. It’s a versatile, crowd-pleasing side dish that pairs well with meats, salads, or can stand alone with a creamy dip.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Potatoes:

• 2 lbs baby Yukon gold potatoes
• 4 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 3 garlic cloves, finely minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Flaky sea salt, for garnish
• Fresh oregano or parsley, for garnish

Optional Dip:

• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon fresh dill or mint, chopped
• Salt to taste

Directions

1. Preheat your oven to 425°F (220°C).
2. Wash and dry the baby potatoes thoroughly. Place each potato between two wooden spoons or chopsticks, and slice across the top in thin intervals, being careful not to cut all the way through.
3. Arrange the sliced potatoes on a baking sheet lined with parchment paper.
4. In a small bowl, mix the melted butter, olive oil, minced garlic, chopped rosemary, and thyme.
5. Using a brush or spoon, coat the potatoes generously with the butter mixture, ensuring it seeps between the slices. Season with salt and black pepper.
6. Roast in the oven for 45–50 minutes, basting with the butter mixture halfway through, until the edges are crisp and golden brown and the centers are tender.
7. While the potatoes roast, prepare the dip by combining all dip ingredients in a bowl. Chill until ready to serve.
8. Once the potatoes are done, remove from the oven and sprinkle with flaky sea salt and freshly chopped oregano or parsley.
9. Serve warm with the creamy herb dip on the side.

Servings and timing

This recipe makes 4 to 6 servings and requires approximately 1 hour, including prep and cooking time. It is an excellent choice for holiday meals, dinner parties, or a flavorful addition to a casual weeknight dinner.

Variations

• Spicy Version: Add crushed red pepper flakes or a dash of cayenne to the butter mixture for a spicy kick.
• Cheesy Finish: Sprinkle grated Parmesan or Gruyère over the potatoes in the last 5 minutes of roasting.
• Lemon Herb: Add lemon zest to the butter for a bright, citrusy twist.
• Smoky Flavor: Use smoked paprika or a touch of liquid smoke in the butter mixture.
• Vegan Option: Replace butter with plant-based margarine or all olive oil.
• Sweet Potato Version: Use small sweet potatoes for a sweeter, autumn-inspired variation.
• Pesto Glaze: Toss with basil or sundried tomato pesto after baking for a Mediterranean twist.
• Crumb Topping: Add toasted breadcrumbs or panko for added crunch.
• Different Herbs: Try sage, tarragon, or marjoram for unique herbal profiles.
• Bacon Topping: Add crisped bacon bits on top just before serving for a savory finish.

Storage/Reheating

• Storage: Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 375°F (190°C) oven for 10–15 minutes until warmed through and crispy again. Avoid microwaving, as it will soften the crispy edges.
• Make-Ahead Tip: You can slice and par-bake the potatoes a few hours ahead. Reheat and crisp them just before serving.

FAQs

What are hasselback potatoes?

Hasselback potatoes are thinly sliced across the top without cutting all the way through, allowing them to fan out during roasting. This creates a crisp texture and allows for better flavor infusion.

Can I use other types of potatoes?

Yes, fingerling or small red potatoes work well. Avoid starchy varieties like russets, which may not hold their shape as well when sliced thinly.

How do I slice the potatoes evenly?

Using chopsticks or wooden spoons on either side of the potato will stop your knife from cutting all the way through, making even slicing easier and safer.

Do I need to peel the potatoes?

No, the skin of baby Yukon golds becomes deliciously crisp and adds texture. Just be sure to wash and scrub them thoroughly.

Can I make these in an air fryer?

Yes, hasselback potatoes can be cooked in an air fryer at 375°F (190°C) for about 25–30 minutes, depending on size.

How do I prevent the potatoes from drying out?

Basting them halfway through roasting with the butter mixture helps keep them moist inside while the outer edges crisp up.

Can I use dried herbs?

Fresh herbs are preferred for their vibrant flavor, but dried rosemary and thyme can be used in smaller quantities (about 1 teaspoon each).

What pairs well with this dish?

These potatoes pair wonderfully with grilled meats, roast chicken, creamy dips, or even as part of a vegetarian spread.

Is the dip necessary?

No, the potatoes are flavorful on their own, but the creamy herb dip adds a refreshing contrast.

How do I make it dairy-free?

Use dairy-free butter alternatives and a plant-based yogurt or sour cream for the dip.

Conclusion

Crispy Hasselback Baby Potatoes with Garlic Herb Butter are as impressive in flavor as they are in appearance. With their beautiful accordion-like slices and golden crust, they transform simple ingredients into an irresistible side dish. Whether you’re entertaining guests or enhancing a weeknight meal, this recipe offers a reliable, crowd-pleasing option every time.

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