Bacon Hasselback Potatoes Are the Ultimate Crispy-Edged Comfort Food

There’s something irresistibly satisfying about crispy edges, golden butter, and the savory richness of bacon. If you're looking to impress at your next dinner party or just elevate your weeknight side dish game Bacon Hasselback Potatoes might be the answer. This dish blends the beauty of oven-roasted potatoes with layers of flavor, thanks to bacon slices tucked neatly into delicate cuts and finished with a garlicky herb butter.

Here's how to make them.

Ingredients

• 4 slices thick-cut bacon, cut crosswise into 9 pieces (36 pieces total)

• Kosher salt

• 12 medium Yukon Gold potatoes, peeled

• 1 stick (8 tablespoons) unsalted butter

• Sea salt and freshly ground black pepper

• 2 scallions, finely chopped

• 2 tablespoons finely chopped fresh parsley

• 1 clove garlic, finely chopped

Instructions

1. Freeze the bacon:
   Lay out the bacon pieces on a baking sheet and freeze until firm about 30 minutes. This makes them easier to insert into the potatoes later.

2. Preheat and prep:
   Preheat your oven to 350°F (175°C). Meanwhile, bring a large pot of salted water to a boil.

3. Slice the potatoes:
   Using a sharp knife, make 1/8-inch crosswise cuts into each potato, stopping about 1/4 inch from the bottom to keep the base intact. This classic Hasselback technique allows the potatoes to fan out and get crispy.

4. Parboil the potatoes:
   Add the sliced potatoes to the boiling water and cook for 4 minutes. Carefully remove them with a slotted spoon and transfer to a baking sheet to cool slightly.

5. Add the bacon:
   Once the potatoes are cool enough to handle and patted dry, gently insert 3 pieces of frozen bacon into the slits of each potato, spacing them evenly.

6. Butter and bake:
   Melt 5 tablespoons of butter and generously brush it over the potatoes, making sure to get into the cuts. Reserve any extra for basting later. Season the potatoes with sea salt and black pepper, then transfer to the oven and bake for about 2 hours, or until crispy on the outside and tender inside. Baste halfway through with the remaining butter for extra richness.

7. Add the finishing touch:
   During the final 5 minutes of baking, melt the remaining 3 tablespoons of butter and mix it with the scallions, parsley, and garlic. Spoon this flavorful mixture over the potatoes and return them to the oven to finish roasting.

8. Serve:
   Transfer the potatoes to a serving platter and finish with an extra pinch of sea salt and freshly ground pepper. Serve hot, and don’t expect leftovers.

Pro Tips for Perfect Hasselback Potatoes

• Use a pair of chopsticks or wooden spoons as a guide on either side of the potato to avoid cutting all the way through.

• Swap Yukon Gold for sweet potatoes if you prefer a sweeter twist.

• For a vegetarian version, skip the bacon and use thin slices of cheese or mushrooms in the slits instead.

Why You'll Love This Dish

• Each slice crisps up around the edges while staying buttery inside

• Bacon adds depth and a salty crunch

• The garlic-herb butter finish takes it over the top

Whether you're pairing them with roasted chicken or serving them as the main event, Bacon Hasselback Potatoes deliver comfort, flavor, and just the right amount of indulgence.

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