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Garlic Hasselback Potatoes

These flavorful baked potatoes are crispy on the outside and soft on the inside!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: Swedish
Keyword: baked potato, easy potato dishes, easy side dish, hasselback potatoes, potato side dish
Servings: 5 people


  • 5 medium size potatoes I use russet
  • cup olive oil plus one tablespoon for the bottom of the pan
  • ½ teaspoon black pepper
  • ¾ teaspoon pink salt or sea salt
  • ½ teaspoon dried basil
  • 3 large garlic cloves grated
  • 2 tablespoon fresh chopped parsley optional


  • Pre-heat oven to 415.
  • Drizzle a tablespoon of olive oil in the bottom of your baking dish and set aside.
  • Wash the potatoes and slice thin slices down the potato without going all the way through. (like pictured above)
  • In a small saucepan over low heat warm olive oil, salt , pepper, and basil. Grate garlic into the oil. Heat for a couple of minutes to infuse olive oil then turn the heat off and set aside.
  • Place sliced potatoes into prepared pan and spoon half of the olive oil mix on top of the potatoes into the slices.
  • Cover the potatoes with aluminum foil and bake at 415 for 45 minutes.
  • Remove potatoes from the oven, uncover and spoon the remaining olive oil mix onto the potatoes.
  • Increase oven temperature to 425 and back up to 30 minutes to brown.
  • Depending on how big your potatoes are you may want to cook less or more time. Insert a knife and make sure your potatoes are done all the way through.
  • Remove from the oven and spoon olive oil from the bottom of the pan onto the tops of the potatoes.
  • Top with fresh parsley and serve!


Check out the post for other topping ideas!