Introduction

Hasselback potatoes are a visually striking and delicious way to enjoy a classic side dish. Thinly sliced yet still whole, these potatoes bake to crispy perfection on the edges while staying tender inside. They’re simple to prepare and make a wonderful addition to any meal.

The image shows several Hasselback potatoes with a golden-brown color and crispy edges, each potato thinly sliced almost all the way through to create many layers that fan out slightly. Small salt flakes are visible on the surface, giving a textured look. There are fresh green rosemary sprigs placed on and around the potatoes, adding a touch of color contrast. The potatoes are on a white marbled surface with a few pieces of garlic scattered nearby. The photo focuses closely on one potato in the center, showing the detailed layers and crispy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 – 6 potatoes (250g / 8oz each)
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 and smashed (optional)
3 rosemary sprigs (optional but recommended)

Instructions

Step 1: Preheat the oven to 200°C/400°F (180°C fan-forced).
Step 2: Prepare the potatoes by cutting a thin slice off the base to help them sit flat. Place each potato between two wooden spatulas or chopsticks to prevent cutting all the way through.
Step 3: Slice the potatoes into very thin cuts, aiming for about 2 mm thick. The edges can be slightly thicker for extra crispiness.
Step 4: Drizzle each potato with 1 1/2 tsp olive oil and sprinkle evenly with 1/4 tsp salt, rubbing it in gently.
Step 5: Place the potatoes on a baking tray and bake for 30 minutes.
Step 6: Remove from the oven and pour 1/4 cup olive oil over the potatoes. Sprinkle with 1 1/4 tsp salt. Add the smashed garlic cloves and rosemary sprigs to the tray.
Step 7: Return the tray to the oven and bake for 40 minutes, basting the potatoes with the oil every 10 minutes. Apply gentle pressure with a brush to encourage oil and salt to flow between the slices, helping them fan out.
Step 8: Check that the potatoes are soft inside by piercing with a knife. Increase the oven temperature to 220°C/425°F (200°C fan).
Step 9: Baste the potatoes once more and bake for an additional 10 to 15 minutes until the edges turn golden and crispy.
Step 10: Serve immediately while hot and enjoy the crispy edges, which are the best part!

Tips & Variations

Use wooden chopsticks or similar tools to avoid cutting all the way through your potatoes and maintain their structure.
For extra flavor, try adding your favorite herbs like thyme or sage along with rosemary.
If you prefer, sprinkle grated parmesan cheese over the potatoes during the last 10 minutes of baking for a cheesy crust.
Keep the slices very thin—about 2 mm—to ensure they fan out nicely and crisp evenly.

Storage

Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 180°C/350°F oven or an air fryer to help restore crispiness. Avoid microwaving to keep edges from becoming soggy.

How to Serve

The image shows several golden-brown roasted Hasselback potatoes with thin, evenly sliced layers that fan out slightly. The potatoes have a crispy texture on the outside with a soft inside, and coarse salt is sprinkled over them. They are garnished with sprigs of fresh green rosemary and whole roasted garlic cloves scattered around. The potatoes rest on a white marbled surface with warm lighting highlighting their crispiness and color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Hasselback potatoes?

Yes, you can use waxy or all-purpose potatoes, but starchy varieties like Russets work best for crisp edges and fluffy interiors.

Do I have to slice the potatoes so thinly?

Thin slices (around 2 mm) allow the potatoes to fan out and crisp up nicely. Thicker slices may not cook evenly or develop the characteristic crispy edges.