Let’s get real for a second. Have you ever gone to a dinner party and the side dish steals the show? Yep—that’s exactly what these Hasselback potatoes will do. Thin slices, golden brown edges, buttery centers, and a citrus-herb olive topping that tastes like it came from a five-star kitchen. This is the kind of dish that makes you pause mid-bite and say, “Wait, who made these?”

🥔 So You Wanna Impress With Potatoes?

But here’s the kicker -these delicious potato side dish stunners are surprisingly easy to pull off. All it takes is a cutting board, a sharp knife, and some wooden chopsticks for slicing like a pro.

Sound intimidating? Don’t sweat it. I’ve laid out the basic steps for you—no fluff, no fuss, just crispy goodness.

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🧄 Why California Potatoes Are the Real MVP

Before we get into how to fan out those perfect slices of potato like a kitchen wizard, let’s give a little love to the ingredient doing most of the heavy lifting here: CA GROWN potatoes.

🥇 Did you know?

• California potato yields are among the best in the country, only behind Washington and Oregon.
• Thanks to California’s climate, potatoes can be grown year-round—spring, summer, fall, and winter.
• Popular varieties include Russet Burbank, White Rose, and Kennebec. Our recipe features russets for their creamy centers and crispy skins, but honestly, Yukon Gold potatoes or sweet potatoes would also shine here.

So when you’re picking up your spuds, reach for CA GROWN. They’ve got the flavor, texture, and versatility to shine—whether you’re making creamy mashed potatoes, thin-cut potato chips, or this impressive side dish that’s about to become your signature move.

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🫒 The Secret Sauce? California Ripe Olives

This Hasselback potatoes recipe isn’t just about the buttery, crispy potato skins. Nope—we’re going full California by drizzling these beauties with a gremolata-inspired herb and olive topping.

🌿 Bright parsley.
🍋 Zesty citrus.
🫒 And the real game-changer? Chopped California Ripe Olives.

Here’s what you might not know about those olives:

• Over 95% of olives grown in the U.S. come straight from California.
• They’re almost all grown in the Central Valley, where the warm days and cool nights help them develop their signature rich flavor.
• California Ripe Olives come in two main varieties: Manzanillo and Sevillano, which means you’ve got size options from small to colossal.
• They’re harvested in the fall, then cured and packed by multi-generational family businesses right here in the Golden State.

That’s right—those briny black olives you toss into salads or charcuterie spreads? They’re a slice of California sunshine in every bite.

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🥄 Let’s Talk About the “How”

You’ve got your potatoes. You’ve got your olives. Now it’s time to channel your inner culinary mastermind.

Here are a few hacks to make sure your first attempt is a win:

1. Use wooden chopsticks as guides when you slice each potato so you don’t accidentally go all the way through. Nobody wants to lose a slice to the cutting board.
2. Place the flat side of the potato down to keep it stable. Use a sharp knife to make thin cuts across the long sides of the potato.
3. Drizzle them with olive oil or melted garlic herb butter. Don’t be shy—those crispy edges come from a generous oil bath.
4. Roast on a sheet pan or baking sheet lined with parchment paper to prevent sticking and make cleanup easy.
5. After roasting, use a butter knife or spoon to fan out the slices gently so they catch every drop of your herb-olive mixture.
6. Sprinkle with kosher salt, then stand back and wait for the applause at the dinner table.

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🥂 Serving Suggestions + Why This Dish Just Works

Whether it’s a holiday meal or just a Tuesday that feels like it needs a little something extra, Hasselback potatoes always deliver.

They’re:

• Crispy on the outside, creamy on the inside.
• Packed with flavor, thanks to fresh herbs, citrus zest, and those briny olives.
• Stunning on a platter—like little accordion potatoes dressed up for a night out.
• The perfect side dish for roasted chicken, grilled steak, or even a big seasonal salad.

Bonus? They hold up like champs as leftovers. Pop them in the oven the next day, and boom—next time’s dinner is already handled.

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Potato Toppings Galore

Looking for more ways to top those crispy spuds? We’ve got ya covered! Click on any of the images above to see the full recipe.

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🌱 CA GROWN = Flavor You Can Taste

At the end of the day, what makes this dish really sing is the produce behind it. The potatoes? Grown with care in California soil by farmers who’ve been at it for generations. The olives? Harvested, cured, and packed in-state, often by family-run operations that take real pride in their craft.

Now that’s what we call a delicious potato side dish. 👏

Every bite of this Hasselback potatoes recipe is owed to California agriculture. So the next time you’re at the store or farmer’s market, reach for the good stuff—grown here, in the Golden State.

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NEED A PLAYLIST TO LISTEN TO WHILE CHOPPING? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:

And if you try this recipe, we want to see it! Share your masterpiece with us using #CAGROWN and tag us so we can celebrate your crispy, golden, herb-loaded success.

Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!