Garlic Hasselback Potato Recipe

I don’t think I’ve ever run across anyone who doesn’t love potatoes. One of the most—if not the most—versatile root vegetables, potatoes are simple, hearty and delicious. If you love roasted potatoes and have a little extra time on your hands, I definitely think you should give these potatoes a try!

The slicing part of this recipe could be considered a little finicky, but no more so than making mashed potatoes. If you’re not big on slicing, you can skip out on the garlic, but I really think the garlic adds a lot.

I love the way the thin slices of garlic bake up between the slices and the way the skin of each slice of potato crisps up and becomes almost chip like. The crunchy edges give way to a meltingly soft and creamy potato inside. I feel like I could eat hundreds of these; they really taste the way potatoes should.

Garlic Hasselback Potato Recipe adapted from

serves 2 as a snack

9 mini new potatoes (I used Yukon golds)
2 cloves of garlic, thinly sliced
1 tablespoon olive oil
1 tablespoon butter, cut into 9 tiny cubes
sea salt
freshly ground pepper

Preheat the oven to 400˚F. Grab a wooden spoon you’re not too fond of and place the potato in the spoon. Starting from one end of the potato, slice in 3 to 4 mm intervals. If the bowl of the spoon is deep enough, it will stop the knife from slicing all the way through the potato.

Slip several pieces of garlic into each potato and put the potatoes on a baking sheet. Drizzle with the olive oil and top each potato with a cube of butter. Season to taste.

Bake the potatoes for about 40 minutes or until the potato skin look crisp and the flesh feels soft. Enjoy hot!

16 Comments add yours

  1. I made these last week (with chives on top), and totally agree with you on the deliciousness. Not much harder than mashing potatoes, and with results that are much more interesting!

  2. Hi, The pictures are beautiful :-) The Swedes put bread crumbs on top (after the olive oil) and the color is more brownish :-) IMHO. I think I will cook that for weekend!

  3. What a great idea! I’ve been making this for a long time, but haven’t thought about making those paper thin slices of garlic…amazing!

  4. It’s like a simpler way to make potato fans. Garlic potatoes rock.

  5. Beautiful! I’m doing Christmas in July this weekend and I think that this is something I’ll definitely be adding to the menu.

  6. those potatoes are too cute. they look like bumble bees. i’m not a huge fan of potatoes, but this looks really yum.

  7. The pictures are so beautiful. Your cooking skill is brilliant.

  8. If you have access to fresh bay leaves, slip a piece between each slice along with your garlic … the perfume and the flavour is an added addictive bonus.

  9. I just made these last night. ;-) I found the recipe at kayotickitchen. Her recipe is slightly different than yours and were really good. I will be posting mine probably the beginnine of next week. I like your site some real yummy things you have posted and I plan to try a few.

  10. Damn. You are amazing when it comes to potatoes. This looks absolutely delicious.

  11. I am so going to make this during this weekend. I really like what you are doing here!

  12. had these for dinner the other night. amazing. thanks for bringing these into my world.

  13. If I ever doubted my ability to eat any entire bag of potatoes in a single evening, I now know better. These were so simple, but so incredible! Thank you very much for the introduction, this is a style of potato I anticipate cooking again and again.

  14. these hasselback potatoes are incredible! I made them tonight for dinner as side dishes to a bistecca alla fiorentin for 2. Thanks!

  15. just stumbled upon your blog..and I so happened to have potatoes and garlic, so i figured, why not try making this recipe? as I type, the house is filled with a delicious garlicy aroma…but no complaints here! :)

    Garlicky aromas are the best kind!

    steph on September 13th, 2010 at 12:41 am
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