Joanna Gaines' Hasselback Potatoes Recipe: Thin-Sliced Crispy Edges Without the Mess

Joanna Gaines' Hasselback potatoes recipe delivers restaurant-quality thin-sliced potatoes with perfectly crispy edges and tender centers—without the usual slicing mess. I've adapted her signature technique to create a foolproof method that works every time, even for beginners.

The key lies in precise slicing and strategic seasoning placement that transforms simple potatoes into an elegant side dish.

What makes this recipe special is the balance between crispy edges and fluffy interiors—achieved through high-heat baking and proper potato selection. You'll need just 5 ingredients and 45 minutes of active time, with most of that spent prepping.

The thin, even slices create those iconic ridges while allowing heat to penetrate quickly, ensuring even cooking throughout.

By the time they emerge from the oven, your potatoes will have golden, crispy edges that shatter at the slightest touch while maintaining a tender, creamy interior. The aroma alone will transform your kitchen into a cozy farmhouse dining experience.

This dish pairs beautifully with roasted chicken, steak, or even as a standalone centerpiece for casual gatherings.

Whether you're hosting a dinner party or simply craving a comforting side, these Hasselback potatoes deliver professional results with minimal effort. The secret technique I've perfected ensures perfect slices every time—no wobbly potatoes here. Let's get started on creating your most impressive side dish yet.

Ingredients for joanna gaines hasselback potatoes

Five simple ingredients transform into Joanna Gaines' iconic crispy-edged Hasselback potatoes.

The potatoes are everything here—Russets are non-negotiable for their fluffy texture. Grab the medium-sized ones from the grocery store's produce section, not the tiny new potatoes. Freshly harvested Russets from a local farm have even better flavor, but store-bought works fine. Skip the pre-washed kind—they dry out faster. For the olive oil, California Avocado Ranch or Otto brands give that perfect fruity punch without overpowering. The garlic? Freshly minced makes all the difference, but jarred works in a pinch if you're in a hurry.

No extra-virgin olive oil? Light olive oil or avocado oil keeps the same crispy texture. Salt substitutes? Sea salt at the same amount works, but Diamond Crystal's flaky texture is ideal for clinging to those ridges. Want more flavor? Add a pinch of smoked paprika to the seasoning mix. The garlic can be roasted for 5 minutes first to mellow its bite—trust me, it's worth it. No mincer? A sturdy knife and a cutting board work just fine for those thin slices.

These potatoes keep beautifully—reheat at 400°F for 10 minutes to restore crispiness. Store leftovers in an airtight container for 3-4 days, though honestly they're best fresh. For make-ahead prep, slice and toss with oil/salt, then refrigerate up to 12 hours before baking. The secret to perfect slices? Use a sharp chef's knife and take your time—no rushing here.

Step-by-step instructions for Joanna Gaines' Hasselback potatoes

Here's how to achieve Joanna Gaines' signature crispy, thin-sliced potatoes with perfect edges every time.

Start by preheating your oven to 425°F while you prepare the potatoes. Take each of the 4 whole Russet Potatoes and scrub them thoroughly under cold water to remove any dirt—no need to peel. Place them on a clean kitchen towel and pat completely dry. This step is crucial because any moisture will prevent the slices from crisping properly.

Next, position each potato on a cutting board so the flat side is down. Using a sharp chef's knife, make ¼-inch deep vertical cuts all the way around the potato, leaving about ½-inch between each slice. The goal is to create thin, fan-like layers that will crisp beautifully while keeping the center tender. I like to make the cuts about ⅛-inch apart—this gives you that classic Hasselback look without making the potatoes fall apart.

In a large bowl, combine the 0.25 cup Extra-Virgin Olive Oil, 1.5 tsp Diamond Crystal Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, and the 2 cloves minced Garlic Cloves. The high-quality olive oil is key here—it adds rich flavor and helps create that beautiful golden crust. Stir this mixture well to create a seasoned oil blend.

Place the sliced potatoes in the bowl and gently toss them to coat every surface, including between the slices. You want to make sure the oil penetrates all the way to the center of each potato. If the potatoes seem dry after tossing, add an extra 1 tablespoon of olive oil—just enough to make them glisten slightly. This ensures maximum crispiness without making them greasy.

Line two baking sheets with aluminum foil for easy cleanup. Arrange the potatoes in a single layer on the prepared sheets, leaving about 1 inch of space between each one. This spacing is critical—it allows hot air to circulate freely around all sides, promoting even browning. I like to place them with the cut sides facing up, but if they're too tall, you can prop them up slightly on the foil to create more surface area for crisping.

Here's a pro tip: If your potatoes are particularly large, you might need to use three baking sheets to ensure they're not crowded. The key is to give each potato room to breathe so the edges can get properly crispy rather than steaming. Once arranged, let them sit at room temperature for 10 minutes before baking—this helps the seasoning adhere better and prevents them from absorbing too much oil initially.

Place the baking sheets in the preheated 425°F oven and bake for 45 minutes. After this initial baking time, carefully flip each potato so the opposite side faces up. This ensures even cooking and crisping on all sides. Return them to the oven and bake for another 15-20 minutes, until the edges are deep golden brown and the potatoes are tender when pierced with a fork.

You'll know they're done when the slices are crispy to the touch and the potato inside is fork-tender. If you're worried about burning, check them at the 15-minute mark—the potatoes should be golden but not blackened. The high oven temperature is what creates that perfect contrast between the crispy edges and tender interior. For extra crispiness, you can increase the oven temperature to 450°F for the final 10 minutes of baking.

Once the potatoes are perfectly crispy, remove them from the oven and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute slightly, ensuring each bite is moist and flavorful. Serve them immediately while they're still hot and crispy—these potatoes don't hold their texture well once cooled.

The result should be potatoes with crispy, golden edges that hold their shape beautifully, while the inside remains fluffy and tender. The minced garlic and high-quality olive oil add a subtle but delicious depth of flavor that complements any meal. Pair them with a simple green salad or roasted vegetables for a complete, restaurant-quality dish.

Best sauces and condiments for this dish

Classic Garlic-Herb Butter

Melt ¼ cup unsalted butter with 1 minced garlic clove and 1 tbsp chopped fresh rosemary until bubbly. Drizzle over the hot potatoes just before serving—I love using Plugrá butter for its rich flavor.

The melted butter soaks into the crispy edges, adding luxurious depth. For extra elegance, sprinkle with flaky sea salt and fresh parsley. 🌿

Creamy Garlic Aioli

Whisk ¼ cup mayonnaise with 1 tbsp sour cream, 1 minced garlic clove, 1 tsp lemon juice, and ½ tsp Dijon mustard. Spread a dollop on each potato before serving for a cool contrast to the crispy edges.

I use Duke's mayonnaise for its creamy texture. Add a pinch of smoked paprika for subtle heat. 🍋

Brown Butter & Sage

Brown ¼ cup butter in a pan until golden, then add 4 fresh sage leaves and 1 tsp minced shallot. Pour over the potatoes and let them sit for 2 minutes before serving.