Side Dishes
Joanna Gaines' Hasselback potatoes recipe delivers crispy, golden wedges that look stunning and taste even better—all thanks to those signature shallow cuts and herbed butter magic. The secret lies in precise slicing and a high-heat bake that transforms simple potatoes into restaurant-worthy sides.
I’ve perfected this technique after testing countless variations, and the results speak for themselves.
What makes these potatoes special is the combination of crispy edges and tender centers, achieved by scoring the potatoes evenly and baking them until perfectly browned. The herbed butter adds a rich, savory depth that elevates every bite, making these potatoes a showstopper for any meal.
This recipe is foolproof for beginners but impressive enough for seasoned cooks.
By the time these potatoes emerge from the oven, you’ll have a dish that’s crispy on the outside, fluffy on the inside, and topped with melted, aromatic butter. The shallow cuts create a beautiful, rustic presentation that’s as pleasing to the eye as it is to the palate.
Whether you’re serving them as a side for a holiday feast or a weeknight dinner, these potatoes will steal the show.
Pair them with roasted meats, grilled vegetables, or even a simple salad for a complete, satisfying meal. The best part? This recipe comes together in just 45 minutes, with minimal hands-on time. Let’s get started on creating your next favorite side dish!
Ingredients for joanna gaines hasselback potatoes
Four potatoes, a knife, and butter magic—this is all you need for Joanna’s showstopping Hasselback masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 4 whole | Large, uniform size preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ⅛ cup | Leaves only, finely chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Sea Salt 🧂 | 1 ½ tsp | Kosher preferred, coarse grain |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For brushing, high smoke point |
| Ground Black Pepper 🌶️ | ¼ tsp | Extra for finishing |
The potatoes are non-negotiable—Russets are your best bet for that crispy texture. Grab the biggest, most uniform ones you can find at Whole Foods or your local grocery store’s organic section. They should feel heavy for their size, which means they’re packed with starch. Skip the waxy potatoes like Yukon Golds here—they won’t crisp up right. I always buy mine a day ahead and let them sit out at room temp for a few hours before cooking. That’s the secret to even browning. For the herbed butter, Plugrá butter is my go-to—it’s European-style and melts beautifully, but any good-quality unsalted butter will work.
No fresh rosemary? Dried works at half the amount, but honestly, it’s not the same. Same goes for thyme—fresh is worth it here. The garlic can be pre-minced from a jar if you’re in a rush, but fresh is always better. Short on time? Garlic powder at one-third the amount gets you close. The olive oil is just for brushing—don’t skimp on the good stuff. I grab the California extra-virgin from Trader Joe’s, but any light olive oil will do. Pro tip: mix the herbed butter right into the olive oil before brushing—it’ll stick better and give you that extra flavor boost. And yes, you can make this ahead—just store the prepped potatoes in the fridge for up to 12 hours before baking.
These potatoes are best served fresh out of the oven, but they reheat surprisingly well. Pop them in a 375°F oven for 10-15 minutes to crisp them back up. The herbed butter will keep in the fridge for 1 week if you make extra—just store it in a small jar. For the potatoes themselves, they’ll stay good in the fridge for 2 days if wrapped tightly in foil. But honestly? They’re so good I never make more than one batch at a time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan, one knife, and 45 minutes. No peeling, no fussing—just slice those Russets thinly, fan them out, and let the oven do the work. (Yes, even on a Tuesday night when I’d rather be scrolling TikTok.)
- Herb-Packed Punch: That rosemary-thyme-garlic butter? It’s the kind of flavor that makes you pause mid-bite. The crispy edges soak up the herby richness, while the garlic melts into the fluffy center—like a hug in potato form.
- Weeknight to Dinner Party: Honestly, I make these for lazy nights and when I’m hosting. They look fancy (thanks to those pretty slices), but taste like you slaved over them. Reheat leftovers in the oven for 10 minutes, and no one will know they’re not fresh.
- Budget Stretch: Russets are cheap, butter is a splurge I don’t regret, and a few sprigs of herbs go a long way. This recipe feeds four for under $5—plus, the leftovers reheat like they’re brand new. (My college-student son calls it “poor man’s gourmet.”)
Step-by-step instructions for Joanna Gaines' Hasselback potatoes
Here's how to make perfectly crispy, golden Hasselback potatoes with herbed butter that'll impress anyone at your table.
Prep the Potatoes for Perfect Slicing
Start with the 4 whole Russet Potatoes and scrub them thoroughly under cold water to remove any dirt. I like to use a vegetable brush for this—it gets into all those crevices. Pat them completely dry with paper towels, making sure to get between the crevices where water tends to hide.
Place each potato on a cutting board and use a sharp chef's knife to slice 1/4-inch deep cuts from the top to the bottom, leaving about 1/4-inch of space between each slice. You want to expose the flesh but not cut all the way through. I usually make about 8-10 cuts per potato—enough to create those beautiful fan-like layers. Keep the potatoes whole while cutting to maintain their shape.
Create the Herbed Butter Mixture
In a medium bowl, combine the 0.5 cup Unsalted Butter with the 0.25 cup Fresh Rosemary, 0.125 cup Fresh Thyme, 3 cloves Garlic Cloves, 1.5 tsp Sea Salt, and 0.5 tsp Black Pepper. Use your hands to mix everything together until the butter is fully softened and the herbs are evenly distributed throughout. The mixture should look like a chunky, fragrant paste.
This is where the magic happens—the herbed butter will infuse the potatoes with incredible flavor while creating that crispy exterior. I like to press the mixture between my fingers to make sure the garlic and herbs are well incorporated. If the butter feels too cold, let it sit at room temperature for 5-10 minutes to soften up properly.
Brush and Season the Potatoes
Preheat your oven to 425°F. While it's heating, use your fingers to gently separate the potato slices just enough to create space for the butter. Then, use a pastry brush to coat each potato thoroughly with the herbed butter mixture. Make sure to get into all those crevices—this is what creates those crispy, flavorful layers.
After brushing, place the potatoes on a parchment-lined baking sheet, spacing them about 1 inch apart. Give each potato a light drizzle of the 1 tbsp Olive Oil, focusing on the cut sides. This helps create that perfect crispy texture while keeping the potatoes moist inside. Sprinkle with the remaining 0.25 tsp Ground Black Pepper for an extra kick of flavor.
Roast Until Golden and Crispy
Bake the potatoes for 45 minutes, then carefully flip each potato using a spatula. This ensures even browning on both sides. Return them to the oven and bake for another 30-45 minutes, or until the edges are deep golden brown and crispy, and a knife slides in easily with just a little resistance.
Here's the thing—don't be tempted to peek too early. The potatoes need that steady, hot air to develop that beautiful crust. You'll know they're done when they're golden brown all over and the edges are crispy enough to stand up on their own. The internal temperature should reach about 205°F when measured in the thickest part.
Rest and Serve with Confidence
Once the potatoes are perfectly crispy, remove them from the oven and let them rest on the baking sheet for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. I know it's hard to wait, but trust me—it's worth it.
Serve the Hasselback potatoes immediately while they're still crispy. The layers should hold together beautifully, revealing that golden, herbed butter-infused flesh with every bite. The crispy edges contrast perfectly with the tender interior, making each mouthful a delight. Pair them with your favorite protein or a fresh salad for a complete meal.
Pro Tips For Making Joanna Gaines Hasselback Potatoes
- PRE-SLICE POTATOES IN ICE WATER: I learned this the hard way—skipping the ice bath makes the slices turn brown and sad before they even hit the oven. After slicing, dunk the potatoes in cold water for 5 minutes, then pat very dry. This keeps them crispy and bright, not mushy.
- DON’T SKIP THE GARLIC GLAZE: The butter alone won’t stick to those deep slices. Melt the garlic in the butter first—just until fragrant, not browned—so it coats every cut like glue. No glaze? The butter will pool at the bottom, and your potatoes will taste bland.
- BAKE AT 400°F, NOT HIGHER: I used to blast these at 425°F for "extra crisp," but the edges burned before the centers cooked. Stick to 400°F and rotate the pan halfway. The butter will brown beautifully without turning to ash.
- STACK THEM LOOSELY, NOT TIGHT: Crowd the potatoes, and the slices will steam instead of crisp. Leave space between each one—even if it looks sparse. Tight stacks = soggy middles. (Yes, it’ll take longer, but it’s worth it.)
Pro cooking tips for this dish
Precision Slicing
The key to Joanna’s signature look is consistent ¼-inch cuts—not too deep or you’ll lose the potato’s structure. I use a sharp chef’s knife (I love the Victorinox Fibrox) and make 8-10 cuts per potato, spacing them evenly.
A mandoline (like the OXO Good Grips) speeds this up if you’re making multiple batches. 🔪
Pro tip: Keep potatoes whole while cutting—this prevents them from falling apart. If they start to wobble, place a damp paper towel under them for grip. The goal is even exposure of flesh without cutting all the way through. Uneven cuts = uneven browning.
Butter Temperature Matters
Cold butter won’t melt properly, but softened butter (just firm enough to hold its shape) creates the perfect crispy crust. I test by pressing a thumb into the butter—if it leaves a slight indent, it’s ready.
For extra flavor, I microwave the butter in 5-second bursts until just softened, then mix in herbs immediately. 🧈
If your kitchen runs cold, let the butter sit at room temperature for 10-15 minutes before mixing. And here’s a game-changer: Mix the herbed butter with olive oil (1:1 ratio) before brushing—this helps it cling better to the potatoes and prevents dryness.
Oven Preheating Protocol
Never skip preheating! I set my oven to 425°F and let it roast for 10 minutes before adding the potatoes. This ensures the Maillard reaction (the browning magic) starts immediately. I also rotate the baking sheet halfway through cooking for even heat distribution. 🌡️
For extra crispiness, I place the potatoes on the top rack—this exposes them to the hottest air. If your oven runs hot, reduce to 400°F and add 5 extra minutes to the total time. A meat thermometer (like the Thermoworks Smoke) confirms doneness at 205°F internal temp.
Flipping Technique
After 45 minutes, flip the potatoes using a long-handled spatula (I use a Silpat-coated one). The goal is to expose the uncooked sides to the heat.
If the potatoes stick, gently wiggle the spatula to loosen them. Never flip too early—they need that initial 45 minutes to develop structure. ⚡
For even browning, I rotate the baking sheet 180 degrees after flipping. This ensures all sides get equal exposure to the oven’s heat. If one potato browns faster, move it to the middle rack for balance.
Resting for Texture
Those 5 minutes of resting are non-negotiable. This lets the juices redistribute, preventing dryness. I place a clean kitchen towel over the potatoes to trap steam. If you’re serving immediately, reheat at 375°F for 5 minutes to restore crispiness. 💫
For make-ahead meals, cool the potatoes completely, then reheat at 375°F for 10-15 minutes until golden. The butter will remelt beautifully, and the edges will crisp up again. Just avoid microwaving—it turns the potatoes soggy.
Nutrition facts
Frequently asked questions
Can I use Yukon Gold potatoes instead of Russets?
Russet potatoes are ideal for their high starch content, which creates that signature crispy texture. Yukon Golds are waxier and won't crisp up as well, but if that's all you have, try baking them at 400°F for 10 extra minutes to compensate. The flavor will be slightly different—less crispy, more creamy.
How do I fix potatoes that fell apart while slicing?
If your potatoes start to crumble, don't panic! Place them in a bowl of cold water for 5 minutes to firm them up, then pat dry and proceed. For extra stability, sprinkle the cut sides with a pinch of salt before baking—it helps bind the slices together. If they're already falling apart, try wrapping them in foil before baking to hold their shape.
Can I make the herbed butter ahead of time?
Yes, you can prepare the herbed butter up to 1 week in advance and store it in an airtight container in the fridge. Just make sure to bring it to room temperature before brushing on the potatoes. For extra flavor, let it sit out for 10 minutes before using. The herbs will soften slightly, making them easier to distribute.
Why are my potatoes mushy instead of crispy?
Mushy potatoes usually mean one of two things: either your oven wasn't hot enough, or the potatoes weren't dry before baking. Always preheat your oven to 425°F for at least 10 minutes before adding the potatoes, and make sure they're completely dry after washing. Another common mistake is peeking too early—resist the urge to check until the 45-minute mark!
What's the best way to reheat leftover Hasselback potatoes?
To restore crispiness, place the potatoes on a baking sheet and reheat at 375°F for 10-15 minutes until golden brown. Avoid the microwave—it'll turn them soggy. For extra crunch, brush with a little olive oil before reheating. The herbed butter will remelt beautifully, keeping all the flavor intact.