Crispy Hasselback Potatoes Recipe

This Crispy Hasselback Potatoes recipe is a crispy and impressive recipe, which is made with tender Yukon Gold potatoes and a zesty jalapeño cilantro sauce. It’s the perfect side dish for any special meal, ready in about an hour.

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Crispy Hasselback Potatoes Ingredients

A simple list for a show-stopping potato side dish.

For the Potatoes:

3 lb. Yukon Gold Potatoes, scrubbed clean
2 Tbsp. Olive Oil
Salt and freshly ground black pepper, to taste

For the Jalapeño Cilantro Sauce:

1 cup Packed Cilantro Leaves
1/2 cup Low-fat Mayonnaise
1/4 cup Water
2 Tbsp. Lemon Juice
4 cloves Garlic
1 Jalapeño, seeded
1/2 tsp. Salt
1/4 tsp. Ground Black Pepper

How To Make Crispy Hasselback Potatoes

A step-by-step guide to achieving those signature crispy fans.

Prep Oven and Slice Potatoes: Preheat your oven to 450ºF. Line a large rimmed baking sheet with parchment paper or foil. To slice the potatoes, make thin, parallel cuts about 1/8-inch apart, stopping about ½-inch from the bottom so the potato remains whole.
Season and Roast: Place the sliced potatoes on the baking sheet. Drizzle with olive oil and roll them around to coat. Turn them cut-side-up and gently squeeze or fan the sides to help the oil get down in between the slices. Sprinkle generously with salt and pepper.
Bake Until Crispy: Bake for 45–60 minutes, depending on the size of your potatoes, until the slices are crispy and have fanned out, and the base of each potato is soft and tender when pierced with a knife.
Make the Jalapeño Cilantro Sauce: While the potatoes are roasting, combine the cilantro, mayonnaise, water, lemon juice, garlic, seeded jalapeño, salt, and pepper in the bowl of a food processor or a blender. Blend until the sauce is completely smooth.
Serve: Serve the hot, crispy Hasselback potatoes immediately, drizzled generously with the cool Jalapeño Cilantro Sauce.

Recipe Tips

For the most impressive, perfectly crispy potatoes.

What’s the best way to slice Hasselback potatoes without cutting all the way through? The classic trick is to place a potato between two chopsticks or the handles of two wooden spoons on your cutting board. The chopsticks will act as a guard, stopping your knife from slicing all the way through the base.
How to get the crispiest edges? A high oven temperature (450ºF) is key. Also, after drizzling with oil, take a moment to gently fan open the slices with your fingers. This allows the hot air to circulate between the cuts, making the edges wonderfully crispy while the inside stays soft.
Can I use a different kind of potato? Yes. Yukon Golds, as suggested, are great because they have a creamy texture and their thin skins get nice and crisp. Starchy Russet potatoes are also an excellent choice and will result in a fluffier interior.
Can I make the sauce ahead of time? Absolutely. The jalapeño cilantro sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavor may even get better as it sits.

What To Serve With Crispy Hasselback Potatoes

The perfect main courses to pair with this show-stopping side.

These impressive potatoes are a fantastic upgrade from a standard baked potato and pair wonderfully with:

A perfectly seared steak or a beef roast
Simple roast chicken or pork chops
Grilled salmon or a flaky white fish
As the star of a vegetarian meal with a large green salad

How To Store Crispy Hasselback Potatoes

Keeping leftovers delicious.

Refrigerate: Store any leftover potatoes and the sauce in separate airtight containers in the refrigerator for up to 4 days.
Reheat: For the best results and to restore their crispiness, reheat the potatoes in a hot oven (425°F) or an air fryer for 5-10 minutes.

Crispy Hasselback Potatoes Nutrition Facts

An estimated guide per serving.

Calories: 380 kcal
Carbohydrates: 45 g
Protein: 6 g
Fat: 20 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to peel the potatoes?

No, it’s not necessary, especially with thin-skinned potatoes like Yukon Golds or red potatoes. The skin gets wonderfully crispy and adds a lovely rustic texture. Just be sure to scrub them very well before slicing.

How can I make the sauce less spicy?

The recipe already calls for seeding the jalapeño, which removes most of the heat. For an even milder sauce, you can use just half of a jalapeño or substitute it with a few dashes of a mild green hot sauce.

Can I add cheese to the Hasselback potatoes?

Yes! Cheese is a fantastic addition. About 10 minutes before the potatoes are finished baking, you can sprinkle them with grated cheddar, Parmesan, or Gruyère cheese and return them to the oven to melt.

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