These Hasselback Red Potatoes are seriously crispy on the outside and soft and tender on the inside. Topped with a prosciutto and parsley crumb, this hasselback potatoes recipe is seriously tasty and my new favorite way of making potatoes.
If you haven't heard of hasselback potatoes before, they are potatoes that have thin slices all across the top of the potato, which enables the center of the potato to bake until nice and tender, while the outside gets nice and crisp. Hasselback potatoes are backed in the oven but they can also be made in the air fryer. Hasselback potatoes originate from the Hasselbacken restaurant in Stockholm in the 1940's.
What's to Love About Hasselback Red Potatoes
- the best texture - these seriously golden brown potatoes have the most delicious, buttery texture on the inside, while having crispy edges on the outside. It's the perfect combo!
- versatile - easily use this cooking method for sweet potatoes or other varieties of potatoes. Change up the flavors by using different seasonings.
- an impressive side dish - not only do these potatoes taste amazing but they look stunning as well! This cooking technique turns the humble potato into something that's sure to impress! They would be a great addition to your holiday table.
- allergy friendly - made using olive oil instead of melted butter, these melt-in-your-mouth potatoes cater to your dairy intolerant friends.
Ingredients Notes & Substitutions
Find a list of all of the ingredients that you'll need below, including any ingredients notes and possible substitutions. You can find the ingredient quantities in the recipe card at the bottom of this post.
- red potatoes - red potatoes have a waxy skin with lower starch than other varieties, making them the best potatoes for roasting. The potato skin goes crispy with the inside being buttery tender. Varieties to look out for are red norland, desiree, franceline or Laura potatoes. If using white or yellow potatoes, I would recommend against using Russet potatoes (also known as Idaho potatoes). Instead opt for another waxy potato like yukon gold potatoes. You can use a smaller potato like baby potatoes in these varieties if preferred.
- extra virgin olive oil - I always opt for cold pressed, extra virgin olive oil as it is much higher quality than regular olive oil. It's also packed with nutrients and beneficial plant compounds. If preferred you can use softened butter instead.
- garlic powder - is there a better combination then garlic and potato? If you are following a low FODMAP diet than I would recommend against using the garlic powder & onion powder and opt for either dried herbs, like dried oregano, or paprika. Or a combination of both.
- onion powder
- sea salt - I've used finely ground sea salt for this recipe. You can use sea salt flakes if preferred, you will just need to use about double of what the recipe calls for.
- cracked black pepper - optional
- prosciutto slices - pancetta would also work well in place of prosciutto.
- fresh parsley - parsley is the preferred herb but you can use other fresh herbs like sage. If using sage, oregano or thyme, you won't need a whole bunch as they are much more pungent in flavor.
How to Make Hasselback Red Potatoes
There's not much to making these potatoes. Follow the basic steps below for best results.
First, preheat the oven and line a baking sheet with parchment paper or grease a large baking dish with olive oil.
Take a potato, place it onto the cutting board and slice thin cuts about half way through the depth of the potato, across the full length of the potato. Be careful not to cut through the bottom of the potato! One of my favorite kitchen hacks is using two wooden spoons, one on each side of the potatoes. You can try this using chop sticks as well, though I find they aren't quite thick enough. This way when you slice you can't go deeper then to the top of the wooden spoons, which means no cutting all the way through by accident!
Repeat this step with the remaining potatoes and then place all of the potatoes onto the prepared baking sheet. If you're doubling the recipe then you might like to fill a bowl with cold water and add the potatoes to the bowl of cool water to prevent them from browning while cutting remaining potatoes.
In a small bowl mix together the onion powder, garlic powder and salt. Shake the seasoning evenly over the potatoes and then drizzle each potato with olive oil. Use a pastry brush to make sure the outsides of each potato is evenly coated. Make sure all of the potatoes are placed with the sliced side up and flat side down.
Place the potatoes into the oven to bake for one hour and 15 minutes.
While the potatoes are baking, prepare the prosciutto crumb. Line a second baking sheet with parchment paper. Place each slice of prosciutto onto the baking tray so that they don't overlap. Place the tray onto the top shelf of the oven and bake for 10 minutes.
Remove from the oven and allow to cool to room temperature. Add the prosciutto to the drum of a food processor along with the fresh parsley. Pulse until you reach a crumb like consistency. Transfer back onto the baking tray and place into the oven to dry out for 5 minutes. Remove from the oven.
Serve the potatoes hot topped with the prosciutto herb crumb.
- garlic butter - mix 2 minced fresh garlic cloves with about 3 tablespoons of butter and brush over the potatoes before baking, instead of olive oil, onion and garlic powder.
- herb butter - mix about a tablespoon of finely chopped herbs through 3 tablespoons softened butter and brush over the potatoes before baking.
- parmesan cheese - top potatoes with finely grated parmesan cheese about half way through baking.
For some extra yumminess, serve topped with sour cream or my vegan sour cream. Fresh chives would be delicious with these potatoes as well.
- Chopping Board
- Sharp knife
- Large Baking Dish
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- 6 red skin potatoes
- 3 tablespoons olive oil extra virgin
- ½ teaspoon sea salt finely ground
- Cracked black pepper to taste
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 6 slices prosciutto
- small bunch fresh parsley
- Preheat the oven to 180 degrees Celsius, 356 Fahrenheit. Grease a large baking dish with olive oil and line a large baking sheet with parchment paper.
- Place a potato onto the chopping board and make thin slices into the potato across the whole length of the potato and not more than halfway through the potato, being careful not to cut all the way through.
- Repeat this step with remaining potatoes and place the sliced potatoes, sliced side up, into the baking dish.
- In a small bowl, mix together the onion powder, garlic powder and salt. Sprinkle over the top of the potatoes. Drizzle the potatoes with olive oil and use a pastry brush to evenly coat all of the potatoes with the olive oil and seasoning.
- Place the tray into the oven and bake for 1 hour and 15 minutes.
- While the potatoes are baking, prepare the prosciutto crumb. Place the thin slices of prosciutto onto a baking tray. Place into the oven on the top shelf for 10 minutes. After 10 minutes, remove from the oven and allow to cool to touch.
- Add the baked prosciutto slices and fresh parsley into the food processor and pulse until you reach a crumb consistency. Turn out onto the parchment paper lined baking tray and place back into the oven for 5 minutes to dry out. Remove from the oven and set aside until the potatoes are baked.
- Once the potatoes are baked, remove from the oven and serve hot topped with the prosciutto crumb.