Potatoes are one of those versatile staples you can prepare in countless ways and never grow tired of. If you follow or are exploring a Whole30-style approach, potatoes can easily replace grains and pasta as your main source of carbohydrates, and they’re simple to prepare in large batches. These Herbed Hasselback Potatoes are a terrific addition to any dinner rotation—beautiful on the plate, crispy on the edges, and tender inside.
Hasselback potatoes offer a fun, elegant twist on classic roasted potatoes. Thin, accordion-style slices allow flavors to penetrate deep into the potato while producing a satisfyingly crisp exterior. This recipe is straightforward: a buttery-herb mixture brushed between the slices and over the tops yields flavor in every bite. The result pairs well with grilled meats, roasted vegetables, or as the star side at a weekend supper.
The Hasselback style originated in Sweden and is sometimes called “accordion potatoes” for the way the slices fan out during baking. The technique is simple: make parallel, closely spaced cuts across each potato without cutting all the way through, then bake until the layers separate into crisp, golden ridges. The exposed surface area browns beautifully while the centers remain soft and creamy.
Why you’ll love these
These Herbed Hasselback Potatoes are comforting, adaptable, and easy to make ahead. The herb-ghee mixture soaks into the thin slices, distributing savory garlic and fragrant herbs in every layer. Using ghee keeps this recipe compliant with Whole30 guidelines when dairy is being avoided; you can substitute regular butter if you prefer a traditional flavor. The technique is forgiving—once you’ve cut a few, the rhythm is quick, and the hands-on time is minimal.
Whole30 Hasselback Potatoes — Recipe
Prep time: 10 minutes | Cook time: about 30 minutes | Serves: 6
Ingredients
- 6 medium Yukon Gold potatoes
- 3 tablespoons ghee (or butter if not following Whole30)
- 4 cloves garlic, minced
- 1/4 teaspoon herbs de Provence
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Place each potato on a cutting board. Using a sharp knife, make 1/4-inch deep slices across the potato about 1/8 to 1/4 inch apart, taking care not to cut through the bottom so the slices stay connected. To help keep the knife from slicing all the way through, rest each potato between two chopsticks or the handles of wooden spoons while cutting.
- Arrange the sliced potatoes on a baking sheet with the cut side up.
- Melt the ghee gently in a small bowl (a few seconds in the microwave or warm in a small pan). Stir in the minced garlic and herbs de Provence until combined.
- Gently spread each potato open with your fingers and spoon the ghee mixture so some seeps between the slices and coats the tops. Ensure the garlic is distributed evenly so each slice gets flavor.
- Rub the remaining mixture over the outside of each potato. Season generously with kosher salt and cracked black pepper.
- Bake the potatoes, uncovered, for about 30 minutes or until the centers are tender and the edges are crisp and golden. Baking times vary slightly by oven and potato size—test doneness by inserting a paring knife into the center.
- Remove from the oven and let rest a few minutes before serving. The outer slices will be crisp; the interior should be soft and creamy.
Serving suggestions
Serve Hasselback potatoes alongside roasted chicken, grilled steak, pan-seared fish, or a hearty salad. A simple squeeze of lemon over the finished potatoes or a sprinkle of fresh chopped parsley, chives, or a dusting of flaky sea salt just before serving adds brightness and contrast.
Tips and variations
- For extra crispiness, brush a little additional melted ghee or oil over the potatoes midway through baking.
- Swap herbs de Provence for rosemary, thyme, or a blend of dried Italian herbs to change the flavor profile.
- Add a small sprinkle of grated Parmesan or nutritional yeast to the tops in the last 5 minutes of baking if not avoiding dairy.
- To speed preparation, parboil the potatoes for 5–7 minutes before slicing; this reduces oven time and ensures a very tender interior.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crisp edges, or reheat gently in an air fryer for a few minutes.
Additional Info
Author: Alex Snodgrass
Nutrition information is automatically calculated by many sites and should be considered an approximation.
Like this recipe? Leave a comment below with your favorite variations or how you served them.