Crispy Hasselback Potatoes with Creamy Garlic Sauce

If you’ve never made Hasselback potatoes before, you’re in for such a treat. They look fancy, but they’re surprisingly easy to pull together, and the end result is always impressive. I love how the thin slices fan out as they bake, turning perfectly golden on the edges while staying fluffy inside. It’s one of those side dishes that feels a little special without needing any complicated steps.

What really takes these potatoes over the top is the garlic butter brushed between each slice. As they roast, that buttery, garlicky goodness seeps into every crevice, giving you layers of flavor in every bite. A sprinkle of Parmesan near the end gives them that irresistible crispy top, and the herbs add just the right touch of freshness. Honestly, I could make a whole tray of these and eat them as a main course.

And let’s talk about the creamy garlic sauce. It’s so simple, but it pairs perfectly with the warm, crispy potatoes. The tanginess of the yogurt and mayo balances the richness beautifully, and I always end up dipping more than I planned. This dish fits right in at family dinners, holiday tables, or cozy weekend meals, and it always disappears fast.

Ingredients

For the potatoes:

• 3 medium russet or Yukon Gold potatoes – I like choosing potatoes that are similar in size so they bake evenly and look extra pretty on the plate.
• 2 tablespoons melted butter (28 g) – This is what gives the potatoes that rich, golden flavor as they crisp up in the oven.
• 2 tablespoons olive oil (30 ml) – A little oil helps the butter coat each slice and keeps the edges beautifully crisp.
• Salt and black pepper, to taste – I season as I go, making sure every nook and cranny gets a good sprinkle.
• 1 garlic clove, finely grated – Fresh garlic melts right into the butter, adding the most amazing aroma and flavor.
• ¼ cup grated Parmesan cheese (50 g) – This gives the potatoes a lovely salty crunch right at the end of baking.
• Fresh herbs or greens for garnish (e.g., parsley, chives) – A sprinkle of herbs brightens everything up and makes the dish feel extra special.

For the Creamy Garlic Sauce:

• ¼ cup thick Greek yogurt or sour cream (50 g) – This forms the creamy base for the sauce and adds a nice tangy kick.
• ¼ cup mayonnaise (50 g) – It blends beautifully with the yogurt to make the sauce smooth and rich.
• 1 garlic clove, finely grated – Just a bit of garlic gives the sauce a bold flavor that pairs perfectly with the crispy potatoes.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 400°F (200°C).

2. Wash the potatoes thoroughly and slice them thinly across the top, about ⅛ inch apart, stopping just before cutting all the way through. (Tip: Place chopsticks along each side of the potato to act as a guard.)

3. In a small bowl, combine melted butter, olive oil, grated garlic, salt, and pepper.

4. Brush the garlic butter generously over each potato, making sure it seeps into the slits.

5. Place the potatoes on a baking tray and bake for 45–50 minutes, occasionally basting with the pan drippings until the edges are crispy and golden.

6. In a small bowl, mix Greek yogurt (or sour cream), mayonnaise, and grated garlic until smooth. Set aside.

7. Remove the potatoes from the oven, sprinkle with grated parmesan and chopped herbs, and serve hot with the creamy garlic dip on the side.

Tips & Tricks for Perfect Crispy Hasselback Potatoes

• Pick potatoes that are similar in size so they bake at the same rate and look nice lined up on the tray.

• Use a sharp knife and place chopsticks or wooden spoons along each side of the potato to keep from slicing all the way through.

• Take your time brushing the garlic butter between the slices. The more you get in there, the more flavorful and crispy the potatoes will be.

• Baste the potatoes a couple of times as they bake to help the edges turn beautifully golden.

• If the tops start to brown too quickly, loosely cover them with foil partway through to keep them from burning.

• For extra crispiness, turn on the broiler for the last few minutes and keep a close eye on them.

• Sprinkle the Parmesan near the end of baking so it melts into the edges without burning.

• Let the potatoes rest for a few minutes before serving so the layers firm up slightly and hold their shape.

Serving

• I love serving these straight from the oven while the edges are still crisp and golden.

• Add a generous spoonful of the creamy garlic sauce on the side so everyone can dip to their heart’s content.

• A sprinkle of fresh herbs right before serving makes them look extra inviting.

• These pair beautifully with roasted meats, grilled chicken, or a simple green salad for a lighter meal.

• They make a fantastic addition to a holiday spread or a cozy Sunday dinner.

• If I’m serving a crowd, I like to arrange the potatoes on a big platter and let everyone help themselves.

• A little extra Parmesan over the top just before serving never hurts.

Storing

• If you have leftovers, let the potatoes cool completely before storing so they don’t get soggy.

• Place them in an airtight container and keep them in the fridge for up to 3 days.

• To reheat, I like to pop them back in the oven at 375°F until they’re hot and the edges crisp up again.

• You can also use the air fryer for a quick reheat, which brings back that lovely crunch.

• I don’t recommend freezing these because the texture tends to change and they lose their crispiness.

• Store any leftover sauce separately in a small container in the fridge and give it a quick stir before serving again.

FAQs

Can I use a different type of potato?
Yes, Yukon Gold and russet potatoes work best, but you can experiment with red potatoes or smaller varieties. Just keep in mind that cooking times may vary.

How do I keep from slicing all the way through the potato?
I like to place a pair of chopsticks or wooden spoons on either side of the potato. They act as a guard and make it much easier to get those perfect thin slices without cutting through.

Can I make these ahead of time?
You can prep the potatoes by slicing and brushing them with the butter mixture a few hours in advance. Store them in the fridge, then bake just before serving so they stay nice and crispy.

Why aren’t my potatoes getting crispy?
Make sure you’re using a hot oven and basting them a couple of times as they bake. If they’re still soft, pop them under the broiler for a few minutes to crisp up the edges.

Do I have to use Parmesan?
No, but it adds a delicious salty crunch. You can try other cheeses like Pecorino Romano or even a sharp cheddar for a slightly different flavor.

What’s the best way to reheat leftovers?
I find the oven or air fryer works best for bringing back the crispiness. The microwave will warm them up but won’t give you that lovely crunchy texture.