Smoked Hasselback Potatoes with Garlic Butter and Crispy Edges

These hasselback potatoes are thinly sliced before smoking, then finished with melted cheese and crispy bacon for a mouthwatering, crunchy-cheesy side. They’re simple to prepare and make an impressive accompaniment to smoked steak or spatchcock chicken.

Smoked hasselback potatoes VIDEO

What are hasselback potatoes?

Hasselback potatoes are prepared by making a series of thin slits across a potato before cooking. The technique produces a crisp, fanned exterior while keeping the interior tender. The method originated in Sweden in 1953 and takes its name from the restaurant that popularized it.

They are commonly finished with butter, cheese, and green onions for extra flavor. Think of hasselbacks as an elegant, shareable version of a classic potato skin—great for dinner parties or to elevate a weeknight meal.

The best potato

For smoking, petite Yukon Gold potatoes work wonderfully because they create a bite-sized, attractive presentation. Standard Yukon Golds or large russets also work well and deliver excellent flavor and texture. Red potatoes are less ideal for this method because their texture doesn’t crisp the same way.

How to cut hasselback potatoes

Start by washing each potato under cold water to remove dirt. Do not peel—the skin helps hold the slices together. Using a sharp knife, make thin slices across the width of each potato about 1/8″ apart. Slice perpendicular to the potato’s length and stop about 1/4″–1/2″ from the bottom so the slices remain connected and fan out during cooking. A helpful trick is to rest the potato between chopsticks or wooden spoons to avoid cutting through.

Seasoning and ingredients

Hasselback potatoes are highly adaptable—swap cheeses or herbs to suit your preferences. They perform well with classic combinations like butter, rosemary, cheddar, and bacon.

Ingredients

• Petite Yukon Gold potatoes
• Salt & pepper
• Garlic powder
• Butter (melted)
• Rosemary
• Green onion
• Cheese (shredded or thin slices — cheddar, blue cheese, pepper jack, etc.)
• Bacon

Mild cheddar or blue cheese are favorites here, but use whatever cheese you enjoy.

Smokers

Use the smoker you already have. If you don’t have one, an oven will work fine. For a quick smoke, fruit woods like apple or cherry, or stronger woods like hickory or mesquite, all pair nicely with potatoes.

Pellet smoker

Pellet smokers are convenient for delivering consistent heat and a steady smoke flavor without constant attention.

Traditional offset smoker

Offset smokers require more monitoring to maintain temperature but add rich, classic smoke flavor.

Oven

If you don’t have a smoker, bake the potatoes at 400°F for about 1 hour. In the oven you can skip the low-and-slow stage and roast directly at the higher temperature to achieve crisp edges.

Grill

A charcoal or gas grill is not recommended unless you can avoid exposing the potatoes to direct flame. Stick with a smoker or oven for best results.

Best wood to use

Hickory, cherry, or apple wood are excellent choices. Since the smoke time is short, even stronger woods like mesquite can work if you prefer a pronounced smoke flavor.

Making smoked hasselback potatoes

Place the washed, sliced potatoes on a baking tray. Brush each potato with 1–2 tablespoons melted butter or olive oil and season with salt, pepper, and garlic powder. Put the tray in a smoker preheated to 225°F for one hour to take on smoke flavor. After an hour, increase the temperature to 400°F while leaving the potatoes in the smoker. Brush with more butter and continue to cook for 45–60 minutes until the edges are crisp and the potatoes are tender.

Cooking bacon

When the smoker reaches 400°F, cook the bacon until crisp, about 10–15 minutes. Use a cast iron pan on the smoker grate if you’re concerned about drippings and flare-ups—this helps keep the bacon contained and prevents grease fires. Let the bacon cool and crumble it into small pieces for topping.

Toppings

2–3 minutes before the potatoes are done, add shredded cheese to each potato and close the smoker or oven to melt the cheese. Remove the potatoes, sprinkle with crumbled bacon and chopped green onions or chives, and serve. Fresh herbs brighten the finished dish and add a pop of color.

With a crispy exterior and tender center, smoked hasselback potatoes make a standout side for beef or chicken and are sure to impress guests.

FAQ

Old pro tips

• Use blue cheese for a more intense, tangy finish.
• Sour cream, salsa, or chili make great additional toppings.
• Cook bacon in a cast iron skillet on the smoker to reduce the risk of flare-ups from drippings.
• Place chopsticks or small wooden spoons on either side of the potato when slicing to prevent cutting all the way through.