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Hasselback Potatoes with Thyme

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  • Author: Sabrina Russo
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x


Hasselback potatoes are definitely my go-to potato over your typical baked potato. All of those thin slices get irresistibly crispy on the outside, while the insides are soft and creamy.


  • 2 medium Russet or Yukon Gold Potatoes, scrubbed & dried
  • Extra virgin olive oil, as needed
  • Kosher salt
  • 2 tbsp butter, sliced very thin, plus more for drizzling (omit if vegan)
  • 12 sprigs thyme
  • Chunky sea salt (such as fleur de sel), for garnish


  1. Heat oven: Preheat oven to 400°F.
  2. Slice & season potatoes: Lay potatoes flat and slice 1/8 to ¼-inch thick slits across the potato, about ¾ of the way through. Lightly coat in olive oil. Season with salt on the outside and between each slit. Wedge a sliver of butter between every few slices of the potato, and a small piece of thyme (stem intake) between the alternate slices. If omitting butter, make sure to coat well with oil between each slice.
  3. Bake & serve: Bake in the center rack of the oven for about 1 hour or until potatoes are fork tender and crispy on the outside. Discard thyme stems. Drizzle with melted butter or olive oil, and sprinkle with chunky salt. Enjoy.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Side
  • Method: Bake
  • Cuisine: Swedish, American


  • Serving Size: 1 potato
  • Calories: 331
  • Sugar: 1g
  • Sodium: 12.3mg
  • Fat: 19g
  • Saturated Fat: 8g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 5g