Crockpot Hasselback Potatoes: A Simple, Crispy-Edged Comfort Food

Crockpot Hasselback Potatoes are a delicious twist on the classic Hasselback potato. Instead of roasting the potatoes entirely in the oven, this method uses a slow cooker to gently cook them until tender, while a quick finishing step gives the sliced edges a beautifully golden, crisp texture.

The result is a potato that is soft and buttery inside, slightly crisp along the exposed edges, and perfect for serving alongside roasted meats, grilled vegetables, or a simple salad. Best of all, most of the cooking happens in the crockpot, making this recipe especially convenient when you want a comforting side dish without constantly watching the oven.

What Are Hasselback Potatoes?

Hasselback potatoes are whole potatoes that are sliced almost all the way through, creating a series of thin, accordion-like cuts. The slices remain connected at the bottom, allowing the potato to fan out slightly as it cooks.

Those cuts serve two purposes. First, they allow butter, oil, garlic, herbs, and seasonings to reach deeper into the potato. Second, they create lots of exposed edges that can become wonderfully crisp when finished under high heat.

Traditional Hasselback potatoes are usually roasted in the oven, but the crockpot offers a slower and more hands-off approach. The potatoes become exceptionally tender before being finished for that characteristic golden exterior.

Ingredients

For about 4–6 servings, you will need:

• 6 medium Yukon Gold or small russet potatoes
• 3 tablespoons melted butter
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup shredded cheddar cheese, optional
• 2 tablespoons grated Parmesan cheese, optional
• 1–2 tablespoons chopped fresh parsley or chives
• ¼ cup vegetable or chicken broth

Choosing the Right Potatoes

Medium-sized potatoes work particularly well because they cook relatively evenly while still being large enough to create attractive Hasselback slices.

Yukon Gold potatoes produce a naturally creamy interior and slightly buttery flavor. Russet potatoes have a fluffier texture and are excellent if you prefer a more substantial potato with crispier edges.

Try to choose potatoes that are similar in size so they finish cooking at roughly the same time.

How to Make Crockpot Hasselback Potatoes Step by Step

Step 1: Wash and Prepare the Potatoes

Begin by thoroughly washing and scrubbing the potatoes under cool running water. Since the skin remains on, remove any dirt or rough spots.

Pat the potatoes dry with a clean kitchen towel.

You can peel them if you prefer, but keeping the skin provides extra texture and helps the potatoes hold their shape during cooking.

Step 2: Make the Hasselback Cuts

Place one potato on a cutting board.

Using a sharp knife, make thin slices across the potato, spacing them approximately ⅛ inch apart.

The important part is not to cut completely through the potato. You want the slices to reach close to the bottom while leaving the potato intact.

An Easy Cutting Trick

If you’re worried about accidentally slicing through the potato, place a wooden chopstick or the handle of a wooden spoon on each side of it.

When you slice downward, the knife will stop against the wood before reaching the cutting board.

Repeat with all of the potatoes.

Step 3: Prepare the Seasoned Butter

In a small bowl, combine:

• Melted butter
• Olive oil
• Minced garlic
• Italian seasoning
• Paprika
• Salt
• Black pepper

Stir everything together until evenly combined.

The mixture provides the potatoes with their main layer of flavor while helping the exposed edges develop a deliciously savory finish.

Step 4: Season the Potatoes

Carefully brush the seasoned butter mixture over the potatoes.

Try to get some of the mixture between the slices without forcing the cuts apart. A pastry brush works especially well for this.

Don’t worry if you can’t get seasoning into every opening. As the potatoes cook, the slices will naturally separate slightly.

Step 5: Prepare the Crockpot

Pour the broth into the bottom of the slow cooker.

The broth should sit underneath the potatoes rather than completely covering them. Its purpose is to create a moist cooking environment and help prevent the potatoes from drying out during the slow-cooking process.

For easier cleanup, you can lightly coat the crockpot with cooking spray or use a suitable slow-cooker liner.

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