Hasselback Potatoes Recipe

Hasselback Potatoes Recipe


  • 5-6 potatoes (about 250g/8oz each), preferably oval-shaped (e.g., Sebago, Yukon Gold, Maris Piper)
  • 1 1/2 tsp extra virgin olive oil
  • 1/4 tsp cooking salt or kosher salt


  • 1/4 cup extra virgin olive oil
  • 1 1/4 tsp cooking salt or kosher salt
  • 4 garlic cloves, skin on, smashed (optional)
  • 3 rosemary sprigs (optional but recommended)


  1. Preheat your oven to 200°C/400°F (180°C fan).
  2. Trim a thin slice off the base of each potato to make them stable. Slice the potatoes thinly (about 2mm thick) but not all the way through. You can use chopsticks or spatula handles as a guide to prevent cutting through.
  3. Rub or sprinkle the sliced potatoes with 1 1/2 tsp of olive oil and 1/4 tsp of salt.
  4. Place the potatoes on a baking tray and bake for 30 minutes.
  5. While the potatoes are baking, prepare the basting mixture by combining 1/4 cup of olive oil, 1 1/4 tsp of salt, smashed garlic cloves (if using), and rosemary sprigs (if using).
  6. After the initial 30 minutes, pour the basting mixture over the potatoes and be sure to get the oil between the slices. Continue baking for an additional 40 minutes, basting generously every 10 minutes.
  7. If you desire extra golden and crispy potatoes, crank up the oven to 220°C/425°F (200°C fan), baste once more, and bake for an additional 10-15 minutes.
  8. Serve your Hasselback Potatoes as a delightful side dish or a standalone treat.
  9. Enjoy these beautifully crispy and flavorful potatoes!
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