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Hasselback potato on a white plate with a sprig of thyme

Hasselback Potatoes with Parmesan and Thyme

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Hasselback Potatoes: Seasoned Fanned Potatoes that will delight your palate!

A special slicing technique allows butter, Parmesan cheese, bread crumbs and herbs to infuse every bite with extraordinary flavor!

Hasselback Potatoes on a square white plate with a sprig of thyme

Easy Hasselback Potatoes

It’s been years since I’ve made these Hasselback potatoes; but on occasion these striated gems are an elegant option to the ordinary baked potato. It seems not everyone has been dazzled with their results. I think The key is to make sure they are well seasoned.

Gently pull apart the slices so that the butter, salt and pepper gets down into the crevasses…then again when you drizzle with more butter and sprinkle with bread crumbs. Creating thin slices across your potatoes provides a plethora of surface area for all the tasty seasonings. Placing the handle of a wooden spoon next to the long side of the potato prevents your knife from cutting all the way through the potatoes when slicing.

Hasselback Potatoes on square white ceramic plates with bamboo forks

What Are Hasselback Potatoes?

Hasselback Potatoes are a Swedish version of baked potatoes. Known as Potato à la Hasselbacken after being named after the Hasselbacken Hotel Restaurant in Stokholm where they allegedly debuted in 1700’s. These fanned spuds are now a classic Swedish potato dish. Typically the potatoes are sliced a little more than halfway through from one end to the other, and then topped with butter, breadcrumbs and almonds before baking.

I’ve made a fun Hasselback Potato Casserole for company, and they all asked for the recipe. My family also loves these Crispy Smashed Potatoes. You may want to check out this tutorial on to make Perfect Baked Potatoes, this fabulous Twice Baked Potato Casserole and this creamy Potato Gratin. All are just as appropriate for a dinner party as a family meal.

Hasselback Potatoes on a white plate with thyme garnishes

How to Make the Best Hasselback Potatoes

  • First peel the potatoes and put them in a bowl of water so they do not oxidize and turn an unsightly gray color.
  • Close to baking time, thinly sliced the potatoes without cutting all the way through.
  • PRO-Tip: Place a wooden spoon along the length of the potato while slicing. It will stop the knife from completely cutting through the potato.
  • First, bake at a high heat after seasoning with salt and pepper and drizzling with butter.
  • Before they are fully cooked, sprinkle the breadcrumb mixture over the potatoes and nudge into the open spaces between the slices. Another drizzle of butter doesn’t hurt either.
  • The traditional filling includes almonds and bread crumbs, but I used a combination of bread crumbs, Parmesan cheese and fresh thyme.

Mine took the full hour to bake to perfection, so give them a jab with a fork or knife ensure a tender potato.  My meat and potatoes crowd enjoyed these spuds. I know you will, too!

Yield: 4 servings

Hasselback Potatoes

Hasselback Potatoes

A delicious fanned potato recipe adapted from

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 4 baking potatoes
  • 2+ tablespoons butter, melted
  • Salt to taste
  • Freshly ground pepper to taste
  • Fresh thyme to taste
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh bread crumbs
  • Thyme leaves, optional


  1. Preheat the oven to 425º.
  2. Peel potatoes. Place in a bowl of cold water to prevent browning. One at a time, remove potato and place lengthwise on a cutting board. Place a wooden mixing spoon lengthwise along the potato. Using a knife, cut slices across the short side of the potato, about 1/8 inch apart. The wooden spoon will prevent your knife from cutting completely through the potato...potato should remain connected at the bottom. Repeat with the remaining potatoes.
  3. Place the potatoes cut side up in a baking dish. Drizzle with half the butter, opening slices to ensure that the butter gets into the openings. Season with salt and pepper. Bake for 35-40 minutes.
  4. Remove from oven and drizzle with the remaining butter. Sprinkle with Parmesan, bread crumbs and thyme, again opening slices to get the ingredients deep into the potatoes. Bake an additional 20 minutes or more, till potatoes are nicely browned and tender.
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31 comments on “Hasselback Potatoes with Parmesan and Thyme”

  1. I like the way you presented the potatoes, the especial cutting make this potatoes very presentable when there are friends coming over for dinner.

  2. The first click is the best!! Never knew baked potato can look soo pretty:-)
    I am gona try it soon ..bookmarked!

  3. Love this Lizzy look delicious! gloria

  4. These have been on my to bake list for a long time. I love your thyme garnish.


  5. There have been several posts on these potatoes lately. Maybe its a new trend in potato? Anyway, these look wonderful.

  6. I have never tried my hand at these but think the presentation is worthy of a sit down dinner for guests. Yummy!

  7. Aren’t these wonderful, Lizzy? Yours look really good and I know they were tasty, too. Have a great day. Blessings…Mary

  8. Omgggg! I loveeee the way these look on your plate…so pretty! These would go so well with spicy baked chicken.

  9. I love the looksf these spuds. And you were patient enough to make them perfect!

  10. I have always wanted to make a potato like this. You inspire me. Looks so wonderful!!

  11. Will it sound too ignorant to say that this is the first time I’ve heard something called Hasselback potatoes?
    But they look so pretty and the ingredients will definitely make them super delicious. I’m trying this out for dinner tonight!

  12. One of the best side dishes EVER! The buttery and cheesy goodness seeps down into the slits! MMMMMMmmmmmmmmmmmmmmmmmmmmmmmmm!

  13. Wow. These look good – a Swedish invention I believe and this looks like a very good version of it!! Butter and more butter – what’s not to love? 😉

  14. Oh yes, we can definitely get on board with these!!

  15. Oh, you all are so sweet! I love to read your comments…so thank you ALL for stopping by 🙂

  16. I’ve never heard of these! I’m definitely going to try them, just based on how good they look!

  17. I’ve never made these but they sound awesome! Potato & butter alone is great – add some parm and bread crumbs and I’m sold!

  18. I’m so glad I’ve inspired some of you!!! Hope you enjoy~

  19. I don’t know why I have never tried to make these… Love the way they look and simplicity of them.

  20. We love potatoes this way and on top of them we use lots of hot sauce.. these look awesome !

  21. This is great…I just learned about making this type of potato and can’t wait to try it out this weekend. The dish looks awesome!

  22. Liz, your presentation is gorgeous!

    I think you are spot on – if these aren’t seasoned well, forget about it!

  23. i love eating hasselback potatoes. I kinda hate making them since I’m not that great of slicing them evenly 🙁
    yours look perfect Lizzy, thanks for sharing

  24. These look great! Sound delicious too. I think my family will really love these!!!

  25. I just love the way they look! And ofcourse I’m sure they taste good.. potatoes are such a comfort food.

  26. Very delicious and I love the ease of prep here!

  27. I love making these, they look so pretty. I am surprised and love how it looks everytime I take it out of the oven.

  28. I’ve always wanted to try that!

  29. This reminds me of some similar potatoes I saw during my last trip to Perth. An hour to bake?? Wow, you’re really patient, Liz!

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