Crockpot Hasselback Potatoes

Crockpot Hasselback Potatoes are a delicious way to turn simple potatoes into an impressive side dish with very little hands-on work. Thin slices are cut almost all the way through each potato, creating the signature accordion-like appearance. As the potatoes slowly cook, the edges become tender and flavorful while the spaces between the slices absorb butter, garlic, herbs, and cheese.

Unlike traditional oven-baked Hasselback potatoes, this slow-cooker version is especially convenient when your oven is occupied with the main course. The potatoes can cook gently while you prepare the rest of the meal, making them ideal for family dinners, holidays, potlucks, or cozy weekend meals.

Why You’ll Love These Crockpot Hasselback Potatoes

The best part of this recipe is the combination of convenience and texture. The slow cooker does most of the work, while the thin cuts allow the butter and seasonings to reach deeper into each potato.

You’ll get:

Tender, buttery potatoes
Plenty of garlic and herb flavor
Melted cheese tucked between the slices
Crispier edges if you finish them under the broiler
A beautiful presentation without complicated preparation
A side dish that can cook while you focus on other dishes

Ingredients

For about 6 servings, you’ll need:

6 medium Yukon Gold or russet potatoes
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
3 cloves garlic, finely minced
1 teaspoon dried Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup shredded Parmesan cheese
½ cup shredded cheddar or Gruyère cheese
2 tablespoons chopped fresh parsley
2 green onions, thinly sliced, optional

For serving, you can also prepare:

Sour cream
Chopped chives
Extra Parmesan
Cooked crumbled bacon
Fresh parsley

Choosing the Right Potatoes

Medium-sized potatoes work particularly well because they cook evenly and are easy to slice.

Yukon Gold potatoes have a naturally buttery texture and creamy interior. Russet potatoes have a higher starch content and produce a fluffier center with slightly crispier edges when finished under the broiler.

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

Step 1: Prepare the Potatoes

Start by washing and scrubbing the potatoes thoroughly. You can peel them if you prefer, but leaving the skins on gives the potatoes a rustic appearance and adds texture.

Pat them completely dry.

Place one potato on a cutting board. The goal is to make thin slices across the potato without cutting all the way through.

A simple trick is to place a wooden chopstick, wooden spoon handle, or two thin utensils alongside the potato. These will prevent your knife from reaching the bottom.

Using a sharp knife, make slices approximately ⅛-inch apart along the entire potato.

Do not slice completely through the potato. The bottom should remain intact so that the potato holds its shape.

Repeat with all the potatoes.

Important Tip

Take your time with this step. The slices don’t need to be perfectly identical, but keeping them fairly thin and even will help the potatoes cook consistently.

Step 2: Make the Garlic Butter

Add the melted butter and olive oil to a small bowl.

Stir in:

Minced garlic
Italian seasoning
Smoked paprika
Salt
Black pepper

Mix everything together until the garlic and seasonings are evenly distributed.

The olive oil helps loosen the butter mixture and makes it easier to brush over the potatoes.

Step 3: Season the Potatoes

Lightly grease the inside of your crockpot.

Carefully arrange the potatoes inside, keeping them in a single layer if possible.

Use a pastry brush or spoon to coat the potatoes generously with the garlic butter mixture.

Try to get some of the butter between the slices. You don’t need to force the slices apart, as they will naturally open slightly as the potatoes cook.

Reserve a little of the butter mixture for later.