Crockpot Hasselback Potatoes are a simple way to turn everyday potatoes into a side dish that feels a little more special. Thin slices are cut across each potato, leaving the bottom intact, then the potatoes slowly cook until the centers are tender and the edges become beautifully crisp around the cuts.
The slow cooker does most of the work here, which makes these potatoes especially handy when the oven is already busy with the main dish. A little butter, garlic, Parmesan, and seasoning work their way into the slices as the potatoes cook, giving every bite plenty of flavor.
I like serving them for Sunday dinners, holiday meals, or alongside a roast when I don’t want another pan taking up space in the oven. They’re also easy enough for a regular weeknight dinner.
One thing to know: the slow cooker makes the potatoes wonderfully tender, but it won’t give them deeply browned, crunchy edges on its own. A quick broil at the end takes care of that.
Why It Works
The Hasselback cut creates lots of little spaces for the butter and seasonings to reach. As the potatoes cook, those thin slices fan apart slightly, leaving the centers soft while the exposed edges become tender and lightly crisp.
Using the crockpot is particularly useful for larger meals because you can start the potatoes and leave them alone while you work on everything else. For the prettiest finish, choose potatoes that are similar in size so they cook at roughly the same rate.
Ingredients You’ll Need
Baby Or Small Russet Potatoes
Small russet potatoes work especially well because they’re starchy and become fluffy inside. Yukon Gold potatoes are another good choice if you prefer a naturally buttery texture.
Butter And Olive Oil
Melted butter adds richness, while a little olive oil helps coat the potatoes and encourages browning during the final broiling step.
Garlic
Fresh minced garlic gives the potatoes a savory flavor that works its way into the cuts. Garlic powder can be used in a pinch, but fresh garlic is worth using here.
Parmesan
Finely grated Parmesan adds a salty, nutty finish. Add some during cooking and reserve a little for the top before broiling.
Seasonings
You’ll need salt, black pepper, and dried Italian seasoning or fresh herbs such as rosemary or thyme. A little chopped parsley at the end adds freshness.
How To Make Crockpot Hasselback Potatoes
Prepare The Potatoes
Wash and scrub the potatoes well, then pat them completely dry. Place one potato between two chopsticks or the handles of two wooden spoons.
Using a sharp knife, make thin slices about ⅛-inch apart, cutting down toward the bottom but stopping before you slice all the way through. The chopsticks help prevent the knife from reaching the cutting board.
Repeat with the remaining potatoes.
Make The Garlic Butter
Melt the butter and stir in the olive oil, minced garlic, salt, pepper, and Italian seasoning. Brush the mixture generously over the potatoes, working some of it into the cuts with a pastry brush.
Don’t worry if the slices don’t separate much at first. They’ll open slightly as the potatoes soften.
Slow Cook Until Tender
Lightly grease the crockpot and arrange the potatoes cut-side up in a single layer if possible. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, depending on the size of the potatoes.
Start checking toward the lower end of the cooking time. A thin knife or skewer should slide easily into the center of the thickest potato when they’re done.
Add Parmesan And Crisp The Tops
Transfer the cooked potatoes carefully to a baking sheet. Brush with any remaining butter mixture, sprinkle with Parmesan, and place them under a hot broiler for about 2–4 minutes.
Watch them closely because Parmesan can go from golden to burnt quickly. Remove them when the tops are browned and the edges of the slices look crisp.
Finish with chopped parsley and a final pinch of Parmesan if desired.
FAQs
Can I Use Large Potatoes?
Yes. Larger potatoes will work, but they’ll need more cooking time. Cut them into evenly spaced slices and check for tenderness before transferring them to the broiler.
Do I Need To Peel The Potatoes?
No. The skin adds texture and helps the potatoes hold their shape. Just scrub them thoroughly before slicing.
Can I Cook Hasselback Potatoes On LOW?
Absolutely. Cooking on LOW for about 5–6 hours gives the potatoes a soft, evenly cooked center. Cooking time can vary with potato size and your slow cooker.
Can I Make Them Without Parmesan?
Yes. Simply leave it out or substitute another hard cheese, such as Pecorino Romano. The potatoes will still be flavorful from the garlic butter and herbs.
Why Are My Potatoes Falling Apart?
They may have been sliced too deeply or cooked longer than necessary. Leaving a little more potato intact at the bottom helps them stay together while still allowing the slices to fan open.
Can I Skip The Broiling Step?
You can, but the potatoes will be soft rather than crisp on top. If you want that classic Hasselback texture, the short broiling step makes a noticeable difference.
Recipe Variations
Cheddar And Bacon
Top the cooked potatoes with shredded cheddar and crumbled cooked bacon before broiling. Add sliced green onions after they come out of the oven.
Rosemary Garlic
Replace the Italian seasoning with finely chopped fresh rosemary. Rosemary and garlic are particularly good with roasted meats.
Loaded Hasselback Potatoes
Finish with sour cream, cheddar, bacon, and green onions for a loaded-potato version that’s substantial enough to serve as a casual main dish.
Spicy Hasselback Potatoes
Add a pinch of smoked paprika and cayenne to the butter mixture. You can also sprinkle crushed red pepper over the potatoes before serving.
Herb And Parmesan
Use fresh thyme, rosemary, or parsley along with extra Parmesan for a simple version that pairs especially well with chicken or steak.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a 400°F oven or air fryer until heated through and the edges have crisped again.
The microwave will work for reheating, but the potatoes won’t regain much of their crisp texture.
Crockpot Hasselback Potatoes
Ingredients
- 6 medium Yukon Gold or small russet potatoes
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded sharp cheddar cheese
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or chives
Instructions
- Prepare the potatoes: Wash and scrub the potatoes well. Pat them dry. Using a sharp knife, make thin slices across each potato, stopping about ¼ inch from the bottom so the potato stays intact. A pair of chopsticks placed alongside the potato can help prevent cutting all the way through.
- Make the seasoned butter: In a small bowl, whisk together the melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
- Coat the potatoes: Place the potatoes in the crockpot. Brush the seasoned butter mixture generously over each potato, working a little between the slices where possible.
- Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until the potatoes are tender when pierced with a fork. Cooking time will vary depending on the size of the potatoes.
- Add the cheese: During the last 20–30 minutes of cooking, sprinkle the cheddar and Parmesan over the potatoes. Cover again and let the cheese melt.
- Finish and serve: Carefully transfer the potatoes to a serving dish and sprinkle with fresh parsley or chives. Spoon any remaining seasoned butter from the crockpot over the top before serving.
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