Hasselback Potatoes with Lemon Sauce

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Hasselback potatoes roasted until crisp and topped with a tangy lemon garlic sauce. A flavorful and wholesome side dish bursting with fresh herbs and seasonings.

Hasselback Potatoes with Lemon Sauce

Side dishes are typically not the star of the dinner table, until now! These crispy roasted Hasselback potatoes are tossed in a tangy lemon-garlic dressing for an irresistible addition to any meal. There are two benefits to cutting thin slices into the potatoes. These root vegetables gain a fancier appearance while also making them cook faster.

An added bonus of the extra crevices allows the sauce to seep into the spud and infuse more flavor. To round out the recipe, fresh herbs, and seasonings make this side dish a must for your next meal.

For a complete meal idea, try these potatoes with a vibrant beet and goat cheese salad or a savory baked honey mustard chicken.

Oven-safe bowl with fresh cut lemons and a variety of potatoes

What potatoes do you use?

Selecting the right potatoes for roasting is essential. For this recipe, I chose spuds that are crisp on the outside but with a creamy center. A mixture of red, white and purple potatoes are selected because they hold their shape well in the high temperature of the oven, revealing the horizontal pattern design on the surface as it cooks.

The thin skin allows the centers to burst when bitten into, creating a delightful velvety texture. The potatoes are tossed in extra-virgin olive oil, salt, and pepper, then roasted with fresh sprigs of thyme, rosemary and lemon slices.

Slicing Hasselback potatoes using the chopstick technique

How do you cut hasselback potatoes?

A foolproof kitchen hack that I learned to prepare these Hasselback potatoes is to use chopsticks when cutting the slits. Positioning the potato between two chopsticks creates a guard so that the knife doesn’t completely cut through the potato. Trust me, I’ve ruined enough potatoes trying to create these beautiful cuts until I used this easy technique!

To enhance the flavors of this side dish, I whisked together a delicious lemon garlic sauce using apple cider vinegar. I find that the acidity of this ingredient gives a tasty boost to the sauce.

Hand pouring lemon sauce out of a measuring cup into bowl of potatoes

What is in the lemon sauce?

When combined with freshly squeezed lemon juice, minced garlic, shallots, thyme, rosemary and olive oil, the raw and unfiltered apple cider vinegar naturally enhances and brightens the herbaceous flavors of the mixture.

After the potatoes finish roasting, they receive a generous coat of the zesty sauce right before serving. It’s the perfect compliment to the earthy root vegetables, especially when it oozes into the slits so that the entire potato is filled with flavor, inside and out.

Closeup photo of seasoned Hasselback potatoes showing slices

More Potato recipes

Why are waxy potatoes used in this recipe?

Red, white and purple potatoes were chosen for this recipe because they hold their shape well when roasted in the high oven temperatures, showcasing the Hasselback design. They are a type of waxy potato that has a thin skin on the surface, with flesh that is low in starch yet high in moisture and sugar content. The waxy variety yields a more smooth and creamy texture after baking.

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Hasselback Potatoes with Lemon Sauce

Hasselback potatoes roasted until crisp and topped with a tangy lemon garlic sauce. A flavorful and wholesome side dish bursting with fresh herbs.
Pin Print Review
5 from 11 votes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings 8 servings
Course Side
Cuisine Swedish



  • 2 pounds baby potatoes, red, yukon gold or purple (2-inches long)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 3 slices lemon, cut in half

Lemon Sauce

  • 2 ½ teaspoons apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup extra-virgin olive oil


  • Preheat oven to 425°F (246°C).
  • Wash and scrub the potatoes.
  • Use a small knife to make multiple ⅛-inch wide slices in each potato, Make sure not to cut all the way through, leave about ¼-inch space from the bottom.
  • In a medium-sized bowl combine potatoes, olive oil, garlic, salt, and pepper.
  • In an 8-inch by 8-inch baking dish evenly place the rosemary and thyme sprigs on the bottom of the pan.
  • Place seasoned potatoes on a single layer with the cut side facing up on top of the herbs. Add slices of lemon to the pan.
  • Roast until tender and cooked through, about 30 minutes.
  • In a medium-sized bowl whisk together apple cider vinegar, lemon juice, shallots, rosemary, thyme, salt, and pepper.
  • Gradually drizzle olive oil into the bowl while vigorously whisking to create and thickened sauce.
  • Drizzle lemon garlic sauce onto roasted potatoes or serve on the side.

Recipe Video


  • MAKE IT WHOLE30: Use sea salt for kosher salt.

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Nutrition Facts
Hasselback Potatoes with Lemon Sauce
Amount Per Serving
Calories 197 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 113mg5%
Potassium 18mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 0.1g0%
Protein 3g6%
Vitamin A 0.2IU0%
Vitamin C 35.5mg43%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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11 Comments Leave a comment or review

  1. Judy says

    Good Morning Jessica,

    I printed the recipe and I am going to make it very soon. Added a few things to my shopping list…shallots and baby reds. I wanted to ask if the Bragg Apple Cider Vinegar will work ok too. I do have the Nature’s Intent Apple Cider Vinegar coupon printed and sent them an e-mail to see if they sell it anywhere in my city.
    Our neighbor gave us a lot of Meyer Lemons off her tree so I have just begun to utilize them. We made a Lemon Meringue Pie last night. We are going to make lemon poppy seed muffins too. I will check on your cooking app to see if you have a recipe for the muffins. By the way I love your app.

    • James says

      Hi Judy. Not trying to step on Jessica’s toes, but I don’t see any reason why Bragg’s would not work. I use Bragg’s and Eden Organic ACV interchangeably and see Nature’s Intent ACV as just another quality organic ACV. 🙂

    • Jessica Gavin says

      Great to hear from you Judy! I can’t wait to hear what you think about the recipe. I developed the recipe using Nature’s Intent Apple Cider Vinegar so if you can find it that would be great. But I understand if it’s not available in your area, than another brand would work as well. I love meyer lemons! I don’t have a muffin recipe, but I do have this yummy loaf that I love: https://www.jessicagavin.com/whole-wheat-lemon-chia-seed-yogurt-cake/

      Thank you for using the app!

  2. James says

    Not to sound out of place; I would like to bring to your attention that this delicious recipe is not American, but Swedish. Hasselback potatoes are named after the Hasselbacken Restaurant in Stockholm, Sweden which is credited with being where they were created and first served to the public.

    The slicing has been explained as having 2 purposes. First is it allows the potatoes to cook quicker. Second, it allows the toppings to get deeper into the potato thus adding more flavor. 🙂

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