Patate Hasselback al Burro alle Erbe (Italian Hasselback Potatoes)
- 4 hours ago
- 3 min read
Story of the Dish
Hasselback potatoes combine the comfort of a baked potato with the crisp edges of roasted potatoes. Their accordion shape increases surface area, allowing butter, herbs and seasoning to penetrate while the exposed slices become deeply golden.
The technique originated in Sweden, but extra virgin olive oil, butter, garlic, rosemary, thyme and Parmigiano Reggiano give this version a distinctly Italian flavor profile. The potato should remain the central flavor rather than becoming buried under toppings.
Recipe Information
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Oven: 425°F (220°C)
Ingredients
6 medium Yukon Gold potatoes, 7 to 8 oz each (200 to 225 g)
4 tbsp unsalted butter (56 g), melted
3 tbsp extra virgin olive oil (45 ml)
2 garlic cloves, finely grated
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 1/2 tsp fine sea salt (8 g)
1/2 tsp freshly ground black pepper
1/3 cup finely grated Parmigiano Reggiano (35 g), optional
Flaky sea salt, for finishing
Preparation
Preheat the oven to 425°F (220°C). Wash and dry the potatoes thoroughly, leaving the skin on.
Place each potato between two wooden spoon handles or chopsticks and cut slices about 1/8 inch (3 mm) apart, stopping before the base.
Arrange on a metal baking tray. Combine 2 tbsp melted butter with the olive oil and brush over the potatoes.
Season with salt and black pepper, then roast for 30 minutes.
Combine the remaining butter with garlic, rosemary and thyme.
Remove the tray, brush the herb butter over and between the slices that have opened naturally.
Return to the oven and roast for another 25 to 35 minutes, basting once with the butter and oil from the tray.
If using Parmigiano, add it during the final 10 minutes.
Cook until the outer edges are crisp and the center is completely tender.
Finish with flaky sea salt and serve immediately.
Professional Technique
Slice thickness and cutting depth control the final result. About 1/8 inch (3 mm) gives enough flexibility for the slices to open while still remaining structurally sound.
Use oil and only part of the butter during the first roasting stage because butter milk solids can burn during prolonged high heat. Garlic and herb butter are added later, when the risk of scorching is lower.
Chef Tips
Choose potatoes of similar size and shape.
Do not force the slices apart while the potato is raw.
Baste at least once during roasting.
Use a metal tray for stronger bottom browning.
Move the tray to the upper third of the oven during the final minutes for maximum crispness.
Common Mistakes
Cutting completely through the potato destroys the accordion structure.
Slices that are too thick do not open properly.
Adding garlic at the beginning can make it burn.
Using only butter from the start risks bitter milk solids.
Crowding the tray traps steam and reduces crispness.
Wine Pairing
Valle d’Aosta Petite Arvine — Mineral acidity balances butter, rosemary and thyme.
Valle d’Aosta Prié Blanc — A clean Alpine white for poultry and roasted vegetables.
Valle d’Aosta Malvoisie — Its aromatic breadth suits versions finished with Parmigiano.
Barbera d’Asti DOCG — A lively red for beef, pork or veal.
Valle d’Aosta Donnas DOC — A structured choice for lamb and richer roasted meats.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days.
Reheat at 400°F (205°C) for 12 to 15 minutes, brushing lightly with butter or olive oil. An air fryer also restores the crisp sliced edges effectively.
Nutrition per Serving
Calories: 340
Protein: 7 g
Carbohydrates: 44 g
Fat: 16 g
Saturated Fat: 7 g
Fiber: 5 g
Sugars: 2 g
Sodium: 570 mg
Cholesterol: 28 mg
Final Note
A successful Hasselback potato should open like a fan, with crisp edges around a creamy center. The technique is visually dramatic, but the real objective is controlled texture and clean herb flavor.
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