Hasselback potatoes look like they belong in a restaurant, but they’re one of those things that’s actually pretty simple once you’ve done it once. The slicing takes maybe five minutes, and the toaster oven does all the real work. I started making these when I didn’t want to heat up my full oven for just four potatoes, and now I honestly prefer the toaster oven version — it runs hotter and drier, which means the potato edges get crispier than they ever did in my big oven.
The brown butter situation is non-negotiable. Regular melted butter tastes fine, but brown butter has this nutty, almost caramel-y depth that makes the whole thing taste like you put a lot more effort in than you did. Watch it closely — it goes from golden to burnt in about 45 seconds if you’re not paying attention. You want it to smell like hazelnuts, not like a forgotten pan.
For equipment, you’ll need a toaster oven baking pan that fits your machine — the one that came with it works, but if yours is warped or too small, it’s worth grabbing a proper one. I also keep a toaster oven with a convection setting on the counter, and if yours has convection, use it here — the potatoes get even crispier around the edges.
These work as a side for basically anything, but I’ll admit I’ve eaten two of them for dinner with just the sour cream and herbs and felt completely fine about it.
Toaster Oven Crispy Brown Butter Roasted Garlic and Herb Hasselback Potatoes with Sour Cream and Chives
Hasselback potatoes roasted in a toaster oven until the edges are shatteringly crisp and the centers are fluffy, finished with nutty brown butter, fresh herbs, and cool sour cream.
Ingredients
Potatoes
Toppings
Instructions
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Preheat your toaster oven to 400°F on the bake setting. Line the toaster oven pan with foil — cleanup is genuinely miserable without it.
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Cut each potato hasselback-style: lay a potato on a cutting board and place a chopstick or wooden spoon handle on each side of it lengthwise. Slice down every 1/8 inch, stopping when your knife hits the chopstick so you don't cut all the way through. The chopstick trick is a little fiddly the first time but you'll get it fast.
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In a small saucepan over medium heat, melt the butter. Keep going past melted — you want it to foam, then turn golden, then smell nutty and slightly toasty, about 3-4 minutes. Pull it off heat the second it smells like popcorn butter. Stir in the olive oil, garlic, thyme, and rosemary.
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Place the sliced potatoes on your prepared pan. Spoon or brush about half the butter mixture over the tops, working it down into the cuts a little. Season generously with the kosher salt and pepper.
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Roast for 35 minutes. Pull them out, spoon the remaining butter mixture over (it'll seep into the cuts better now that the potato has opened up a bit), then roast another 15 minutes until the edges are deeply golden and genuinely crispy.
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Let them sit for 3 minutes — they're lava inside. Top with a dollop of sour cream, a pile of chives and parsley, and a pinch of flaky salt. Serve immediately.
Notes
Yukon Golds are my pick here because they have a naturally buttery flavor and their skin crisps better than russets, which can go a bit tough. That said, russets work fine if that's what you've got — just add 5 extra minutes. Don't skip the foil on the pan; the butter drips and burns. If your toaster oven runs hot (many do), check the potatoes at the 30-minute mark. You can make these dairy-free by swapping the butter for vegan butter and skipping the sour cream — a drizzle of good olive oil at the end is honestly great.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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