Yukon Gold Potato Fans

Potato Fans (aka Hasselback Potatoes) are one of our favorite budget-friendly sides. They’re tender on the inside, crispy on the outside, and oh so delicious. 

These potato fans spotlighting the gorgeous Yukon Gold potato. Yukon Golds have a creamy texture which produces superior mashed potatoes. Not wanting to disparage our old friend, the Russet, you can totally substitute them in this recipe. They’ll be equally tender inside and crunchy outside.

These potato fans are a fun change of pace from the regular baked potatoes we’re used to seeing sitting next to our steaks, are just as easy to prepare, and a great way to fill your family’s bellies, especially when you’re on a budget! Now the only decision you have to make is what to top them with! Try sour cream, cheese, or a mix of herbs!

Potatoes are about as classic of a side dish you can get. If you’re looking for another potato recipe, try our Air Fryer French Fries. Potatoes are always a go-to here at One Potato!

Yukon Gold Potato Fans

Prep Time 5 mins
Cook Time 2 hrs
Servings 4 servings


  • 4 medium yukon gold potatoes (russet potatoes will also work)
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • 1 tsp kosher salt


  • Preheat oven to 475° F.
  • Cut a thin slice off the bottom of each potato so they lay flat.
  • Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.
  • Mix the butter and oil in a bowl.
  • Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
  • Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.


  • Optional Seasoning Ideas: herb mixtures like parsley, thyme & oregano; a southwestern blend of cumin, oregano, and chili powder; or even nutritional yeast