Imagine the smoky aroma of a campfire supper—crispy-skinned potatoes split like little accordions, each slit glistening with melted roasted-garlic herb butter that seeps all the way to the tender center. That is exactly what these Garlic Butter Hasselback Potatoes deliver, even when you bake them indoors. The method hails from Scandinavian “Hasselback” potatoes and the foil-roasted garlic tricks of French country cooking, but the flavor memories feel universal: golden edges, fluffy middles, and buttery drips you’ll want to mop up with the last bite of skin. Better still, the same routine adapts seamlessly to a campfire—tuck the foil-wrapped potatoes into hot embers and finish with the compound butter you make ahead. Whether you’re cooking for weekend guests, feeding hungry hikers at the fire ring, or rounding out a holiday roast, this recipe proves potatoes are anything but ordinary.
Cooking Time
Prep: 10 minutes Roasting: 30–40 minutes Compound-butter making: 5 minutes Finishing: 5 minutes
Total: about 55 minutes
Ingredients
Potatoes & Roasted Garlic
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500 g (about 6–7 small or 4 medium) waxy or all-purpose potatoes, scrubbed
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1 small head garlic (8–10 cloves)
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2 Tbsp neutral oil or melted ghee
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1 tsp sea salt, divided
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½ tsp freshly ground black pepper, divided
Garlic-Herb Compound Butter
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60 g (¼ cup) unsalted butter, softened
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Roasted garlic cloves from above
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½ tsp sea salt (plus more to taste)
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¼ tsp black pepper
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½ tsp dried “Herbes de Provence” or Italian herb blend
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2 Tbsp chopped fresh parsley, dill, or green onion
Optional Campfire Finish
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Extra softened butter reserved above
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Flaky salt for sprinkling
Step-by-Step Cooking Directions
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Slash the potatoes for fast baking—Place each potato between two wooden spoons or chopsticks. Slice thin vertical cuts (3 mm) almost to the base; the utensils stop your knife so the slices stay connected.
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Oil, season, and arrange—Set potatoes on a parchment-lined sheet pan. Brush tops and between slits with oil. Sprinkle half the salt and pepper over and around.
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Prep garlic for roasting—Slice ¼ inch off the top of the garlic head to expose each clove. Drizzle with ½ Tbsp oil and a pinch of salt and pepper. Wrap tightly in foil and nestle beside the potatoes.
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Roast—Slide pan into a pre-heated 230 °C / 450 °F oven (or bury foil packs in hot camp embers). Roast 15 minutes, then drop temperature to 200 °C / 390 °F (or raise foil packs off direct coals) and roast another 15–20 minutes until slices fan open, edges crisp, and centers pierce easily with a skewer.
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Mash roasted garlic into butter—While potatoes finish, squeeze hot garlic cloves into a small bowl. Add softened butter, remaining salt, pepper, and dried herbs. Mash with a fork until creamy, then fold in fresh parsley. (Butter keeps 1 week refrigerated—great on toast.)
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Butter the potatoes—Remove potatoes; immediately smear a heaping spoonful of garlic butter across each, letting it melt down the cracks. For extra gloss, spoon any pan oil over the tops.
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Serve—Transfer to a platter. Spoon more melted butter from the tray, finish with flaky salt, and dive in while steamy.
Nutritional Information (per potato when recipe serves six)
Calories 208 Protein 3 g Fat 14 g (Sat Fat 7 g) Carbohydrates 20 g Fiber 2 g Sugars 1 g Sodium 410 mg
Origins and Popularity of the Recipe
The “Hasselback” cut was born in 1953 at Stockholm’s Hasselbacken restaurant as a chic way to speed baking and maximize crispy surface area. Campfire cooks quickly saw its genius—thin cuts expose more flesh to smoke and butter, yet the potato stays whole for easy handling. Today TikTok and Instagram teem with riffs: cheese-stuffed, pesto-painted, even sweet-potato versions. Folding in foil-roasted garlic butter merges Scandinavian technique with Provençal flavor, creating a mash-up adored in backyard grills, gastropubs, and viral recipe reels alike.
Reasons Why You’ll Love It
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Two textures in one bite—crispy petals outside, fluffy mash inside.
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Built-in flavor tunnels—slits catch melted butter, herbs, and salt.
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Crowd-pleaser—vegan-adaptable (sub olive oil) yet decadent enough for steak night.
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Make-ahead friendly—pre-slice and oil potatoes; pack compound butter separately for campsite ease.
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Pantry staples—no specialty gadgets, only knife, foil, and sheet pan.
Health Benefits
Potatoes supply potassium for heart and nerve function; keeping the skin adds insoluble fiber for gut health. Garlic offers allicin, studied for antimicrobial and cholesterol-lowering effects. Parsley delivers vitamin K and C. Swap part of the butter for olive oil to increase monounsaturated fats without sacrificing herb-garlic punch.
Serving Suggestions
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Steakhouse plate—serve alongside grilled rib-eye and sautéed green beans.
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Veggie supper—pile roasted chickpeas and arugula salad beside for protein balance.
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Tapas spread—cut potatoes into fans, scatter with manchego, and pass toothpicks.
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Game-day snack—top with shredded cheddar, bacon bits, and chives for loaded “skins.”
Common Mistakes to Avoid
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Cutting through the base—use chopsticks to guard against slicing off the bottom.
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Skipping oil between slits—dry petals burn; brush thoroughly or spray generously.
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Pulling potatoes too soon—insert skewer deep; resistance means raw core.
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Cold butter—compound butter must be soft so garlic incorporates smoothly.
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Over-salting early—garlic butter adds salt; season potatoes lightly first, taste, adjust later.
Pairing Recommendations
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Wine—buttery Chardonnay echoes garlic butter; earthy Syrah complements roasted notes.
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Beer—malty amber ale balances salt and fat.
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Non-alcoholic—sparkling lemon water cuts richness; smoky lapsang souchong tea mirrors campfire vibes.
Cooking Tips
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Faster fan—microwave potatoes 4 minutes before slicing to shorten oven time.
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Cheese crust—sprinkle grated Parmesan in final 5 minutes for nutty crust.
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Smoky twist—add ¼ tsp smoked paprika to compound butter.
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Herb flexibility—swap dill, chervil, or cilantro per main course cuisine.
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Leftover magic—slice cold potatoes, sear cut-side down in a skillet until crisp for breakfast hash.
Similar Recipes to Try
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Pesto-Stuffed Hasselback Sweet Potatoes
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Rosemary–Sea Salt Accordion Baked Yams
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Chimichurri-Smeared Campfire Russets
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Greek Lemon-Oregano Foil-Roasted New Potatoes
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Smashed Garlic Parmesan Baby Potatoes
Variations to Try
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Vegan—replace butter with olive oil + nutritional yeast.
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Spicy Korean—glaze with gochujang-honey butter and sesame seeds.
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Bacon-blue—tuck crumbled bacon and blue cheese into slits during last 8 minutes.
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Truffle luxe—shine hot potatoes with truffle oil and shaved Parmesan.
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Curry—blend roasted garlic butter with garam masala and cilantro.
Ingredient Spotlight: Roasted Garlic
Roasting transforms pungent raw cloves into mellow, caramel-sweet gems bursting with umami depth. Heat breaks sulfur compounds, converting sharp allicin into nutty, spreadable goodness that pairs with starch like maple does with pancakes. Keep extra bulbs in the fridge a week; squeeze onto crusty bread, whisk into vinaigrettes, or mash into mashed potatoes for instant gourmet lift.
Conclusion
Few dishes deliver such dramatic payoff for so little effort as these Garlic Butter Hasselback Potatoes. A few quick knife cuts, a drizzle of oil, a tucked-in garlic bulb, and the oven (or camp embers) does the rest—crisping, caramelizing, perfuming the kitchen with roasted bliss. Swipe on herb-speckled butter and every slice becomes a self-saucing bite of comfort. Add them to your cookout repertoire, your holiday side roster, or your Tuesday night sheet-pan supper—they’ll steal the show every time.
Frequently Asked Questions
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Can I use larger russet potatoes? Yes, just extend roasting 10–15 minutes and tent lightly with foil if edges darken too fast.
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How do I store leftovers? Refrigerate in a covered container up to 4 days; reheat at 200 °C for 8 minutes to re-crisp.
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Can I prep potatoes ahead? Slice and soak in cold water 2 hours to prevent browning; dry thoroughly, oil, and roast when ready.
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Is foil necessary for garlic? It traps steam and prevents burning; if campfire cooking, bury garlic in embers skin-on without foil.
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What if I don’t eat dairy? Use extra-virgin olive oil or vegan butter sticks; texture stays luscious.
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Can I cook them in an air fryer? Absolutely—cook at 190 °C for 25–30 minutes, brushing with oil halfway.
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Why did my slices stick together? Oil between cuts helps petals fan; gently flex halfway through roasting.
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Are sweet potatoes suitable? Yes, though sweeter; reduce salt slightly and bake 5 minutes longer.
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Which herbs freeze well in compound butter? Parsley, dill, chives, and thyme all keep flavor after freezing.
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Can I make the butter lactose-free? Use ghee (clarified butter) or lactose-free spread; roasted garlic masks any flavor change.