hasselback potatoes
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These Crispy, Creamy Hasselback Potatoes are the Side Your Table is Missing

Hasselback potatoes are the perfect blend of crispy and creamy.

There’s a new potato in town. Not mashed, not baked, but hasselbacked! It’s the most impressive spud to ever call itself a side dish.

Malia Call shared the technique. It’s the potato side that deserves a spot on your Easter spread this year. Malia likes to use Petite Yukon gold potatoes for hasselbacking. She said these are great for roasting because they have a nice buttery-yellow color and a creamy interior.


Hasselback Potatoes

This technique originated in Sweden. The method involved making vertical cuts in a potato about two-thirds of the way through, so the potato fans out while it roasts. This gives your potato the crispy edges of your favorite french fry, and the creamy center of a tender mashed potato.

The magic is all in the setup. Set up a few chopsticks, butter knives, or even wooden spoons as a stopping point for your cut. You don’t want to cut all the way through the potato, so they can fan out and reach their true crispy potential.

The trick to getting a crispy spud is to just leave ’em be. Turn your oven on, pop your potatoes in, and leave them alone! We know, it’s tempting to check on them and wiggle the pan. But Malia said it’s important to leave them alone to caramelize and truly roast.


  • 1.5 lbs petite gold potatoes
  • 1 tablespoon olive oil
  • 4 tablespoons gremolata infused olive oil
  • 3 tablespoons salted butter, softened
  • 2 teaspoons chives, chopped
  • 1 pair chopsticks
  • Kosher salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Place one potato in between chopsticks on a cutting board, and make thin slices down from left to right. The chopsticks will help to keep the potato together, creating an accordion style potato once cut. Place on sheet pan and brush with 1 tablespoon of olive oil and season with salt.
  3. Bake at 425 for 20 minutes.
  4. While potatoes roast, combine gremolata infused olive oil, salted butter, chives and season with salt and pepper. Remove potatoes from the oven, you will notice that they will begin to fan out, brush with the infused olive oil and salted butter mixture and return to the oven for another 10-15 minutes or until they are golden brown and crisp on edges. Remove potatoes from the oven and toss in the bowl with infused olive oil and butter mixture. Top with grated parmesan.

Find more from Malia on Instagram, @cookingwithmalia. Malia also teaches cooking classes at Orson Gygi. Find her teaching times on their website, orsongygi.com.

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