Baked Potatoes with Garlic & Butter
There’s something about a tray of golden baked potatoes that instantly makes dinner feel a little more special. These Baked Potatoes with Garlic & Butter are simple, crispy on the outside, fluffy inside, and packed with that irresistible garlic-butter flavor.
I first made these on a weekend when I was cooking dinner for my family and wanted a potato side that looked a little more exciting than ordinary roasted potatoes. I had seen the Hasselback-style cuts before, so I decided to give them a try.
The first time I pulled the tray from the oven, the potatoes were beautifully golden, with the slices opening just enough for the garlic butter to soak into every layer. I sprinkled on some green onions, and honestly, they disappeared faster than I expected!
Now I make these whenever we’re having grilled chicken, steak, or fish. They’re especially nice on relaxed weekends when everyone is sitting around the table a little longer. They’re comforting, crispy, buttery, and somehow feel fancy without being difficult.
Why You’ll Love These Potatoes
Crispy, golden edges
Soft and fluffy center
Delicious garlic-butter flavor
Beautiful Hasselback presentation
Simple ingredients
Perfect side for family dinners
Easy to customize
Great with chicken, steak, or fish
Ingredients
4 medium russet or Yukon Gold potatoes
3 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
4 garlic cloves, finely minced
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon fresh parsley, chopped
2 green onions, thinly sliced
2 tablespoons grated Parmesan, optional
Instructions
Step 1: Prepare the Potatoes
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly. Pat them completely dry.
Place each potato between two wooden chopsticks or the handles of two wooden spoons.
Using a sharp knife, carefully slice the potato into thin slices about ⅛-inch apart.
Don’t cut all the way through—the chopsticks will help stop your knife before reaching the bottom.
Step 2: Make the Garlic Butter
In a small bowl, combine:
Melted butter
Olive oil
Minced garlic
Oregano
Paprika
Black pepper
Salt
Mix well.
Step 3: Season the Potatoes
Place the potatoes on a baking sheet lined with parchment paper or foil.
Gently fan the slices open a little.
Brush the garlic-butter mixture generously over the potatoes, making sure some gets between the slices.
Step 4: Bake
Bake for approximately 45–55 minutes, depending on the size of the potatoes.
After about 25 minutes, remove the tray and brush the potatoes again with the garlic butter.
Return them to the oven and continue baking until the edges are crisp and golden and the centers are completely tender.
Step 5: Finish
Remove from the oven and brush with any remaining garlic butter.
Sprinkle with fresh parsley, green onions, and Parmesan if desired.
Serve hot.
My Tips for Perfect Hasselback Potatoes
Don’t slice all the way through.
The little slices should remain connected at the bottom.
Use potatoes of similar size.
They’ll finish cooking at roughly the same time.
Brush twice.
Adding garlic butter both before and during baking gives you much more flavor.
Give them space.
Don’t place the potatoes too close together on the baking sheet. Good airflow helps the edges crisp.
Be generous with the herbs.
Fresh parsley and green onion make the rich butter flavor taste much brighter.
Diabetes-Inspired Version
Potatoes are a carbohydrate-rich food, so portion size is important when making this for a diabetes-conscious meal.
A few ways to make the meal more balanced:
Choose a moderate-sized potato.
Keep the butter portion modest.
Use extra virgin olive oil for some of the fat.
Serve with grilled chicken, salmon, or another protein.
Add a large serving of non-starchy vegetables or salad.
Skip sugary toppings and sauces.
For an even lower-carbohydrate option, you can use the same Hasselback technique with zucchini or smaller cauliflower portions.
Individual carbohydrate needs vary, so choose a serving that fits your personal meal plan.
Mediterranean-Inspired Garlic Potatoes
For a Mediterranean twist, I love replacing some of the butter with extra virgin olive oil and adding:
Fresh oregano
Parsley
Lemon zest
Crumbled feta
Kalamata olives
A squeeze of fresh lemon
The lemon at the end cuts through the richness of the garlic butter and makes these potatoes taste incredibly fresh.
What to Serve With Them
These potatoes are wonderful alongside:
Grilled chicken breast
Garlic butter steak
Baked salmon
Herb-roasted chicken
Grilled shrimp
Mediterranean baked cod
Roasted vegetables
Greek salad
Storage & Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 3–4 days.
For the crispiest leftovers, reheat them in the oven or air fryer at 375°F (190°C) until hot and crisp.
The microwave works in a pinch, but the edges won’t stay as crispy.
Prep Time
10 minutes
Cook Time
45–55 minutes
Total Time
55–65 minutes
Servings
4
Nutrition Facts
Approximate per serving:
Calories: 280
Protein: 5g
Carbohydrates: 37g
Fat: 13g
Fiber: 4g
Sugar: 2g
Sodium: 350mg
Nutrition is approximate and will vary depending on potato size and the amount of butter, oil, and Parmesan used.
Frequently Asked Questions
What potatoes work best?
Russet potatoes give you a fluffy center and crisp edges, while Yukon Gold potatoes have a naturally buttery texture.
Can I make these in the air fryer?
Yes. Air fry at 375°F (190°C) for approximately 30–40 minutes, depending on the potato size. Brush with garlic butter during cooking.
Why aren’t my potatoes crispy?
Make sure the potatoes are dry, don’t overcrowd the pan, and bake at a high enough temperature. Brushing the exposed edges with oil also helps.
Can I use olive oil instead of butter?
Absolutely. You can use all olive oil for a lighter Mediterranean-style version.
Can I add cheese?
Yes! Parmesan, mozzarella, cheddar, or feta can all work. Add cheese toward the end of cooking so it doesn’t burn.
Are baked potatoes okay for a diabetes-conscious meal?
Potatoes can absolutely be included in many balanced eating patterns, but they are a significant source of carbohydrates. Keeping the portion moderate and pairing the potato with protein, healthy fats, and plenty of non-starchy vegetables can make the overall meal more balanced.