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September 16, 2025
Hasselback potatoes Recipe
Common baked spuds are good. Hasselback potatoes are superior! Comfortable on the within and crispy on the skin, basted with garlic rosemary olive oil. That is roast potato perfection!
All people talks about how ideas and methods to keep away from unintentionally slicing the best way by means of (simple – chopsticks or spatula on both facet of the potato!). Why doesn’t anybody discuss concerning the different issues that matter for hasselback success?? Specifically:
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Fanning is essential! For good hasselback potatoes, you want the slices to fan out as they bake so you’ll be able to drip salty oil/fats between the slices and crispy edges. With out fanning, you find yourself with common outdated roast spuds!
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For fanning, you want skinny slices (2mm is right), to minimize down far sufficient (1cm / 0.4″ from base) and oval formed potatoes work higher than spherical ones. In the event you don’t minimize down far sufficient, you’ll not get fanning! And thick slices don’t fan in addition to skinny slices (you’ll be able to see in my pictures the skinny ones fan out extra).
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Basting can also be key. Baste, baste, baste to encourage fanning (dragging the comb throughout the floor helps separate the slices) and to drip tasty salted oil between the potato slices.
And with that, let’s get onto what you wish to know – the way to make nice hasselback potatoes!
You actually solely want potatoes, oil and salt to make hasselback potatoes. Garlic and rosemary are optionally available, however they do infuse the oil with beautiful flavour that will get brushed onto the potato.
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Potato sort – All-rounder and floury / starchy potatoes are finest. The commonest potatoes at common shops will likely be positive – they’re stocked as a result of they’re nice all-rounders.
Australia – Sebago (the dust brushed potatoes offered all over the place) are excellent, Desiree are nice too. US: Yukon Gold, russet, UK: Maris piper, King Edward.
Waxy potatoes do work, however the minimize floor will get sort of slippery which doesn’t actually enchantment to me.
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Potato measurement and form – Search for potatoes round 250g/8oz which can be a pleasant even oval form somewhat than spherical. These will fan out higher to permit the oil and salt to drip between the slices.
If the potatoes are too small (like child potatoes) then the within will get too gentle earlier than the perimeters crisp up. And whereas in concept, you may make a lot bigger ones, will probably be a bit tougher to get the within cooked with out the perimeters of the skinny slices burning.
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Garlic and rosemary are optionally available. These infuse the oil with a bit flavour which is then brushed onto the potatoes. However the flavour is delicate.
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Olive oil – You can also make hasselback potatoes with any fats, although oils will make the potatoes crisper than butter (as a result of butter accommodates ~20% water). So in case you do wish to use some melted butter for brushing, I’d advocate nonetheless utilizing olive oil for many of the baking time then use butter in the direction of the tip.
So right here’s a step-by-step of my simple approach to minimize hasselback potatoes – by utilizing a spatula or chopsticks which makes it unimaginable to unintentionally minimize throughout. However, as famous above, it’s additionally necessary to make sure you minimize by means of sufficient, to permit the potatoes to fan out. So be certain your spatula / chopstick isn’t any thicker than 1cm / 0.4″!
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Secure base – Firstly, minimize a skinny slice off the bottom so the potato will sit flat and steady.
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Slicing information – Place the potato between the arms of two spatulas or chopsticks (or related), no thicker than 1cm / 0.4″.
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In motion! See? See how the spatula stops the knife from slicing throughout? Good!
Slice THINLY – Goal for 2mm slices. Skinny slices = followers out when baking = crispy edges and getting oil / salt between the slices! (Slicing by means of far sufficient can also be key to this).
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Hasselbacked – Right here it’s! Run your fingers throughout the floor and admire your handiwork!
Wonky cuts? Unintentionally minimize throughout? Who cares! It’s nonetheless going to be scrumptious – and nonetheless going to trump common plain boring roast spuds. 🙂
Slicing half completed – time to bake. This half is straightforward, however the basting steps are essential!
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Rub with a bit oil (simply 1 1/2 teaspoons shared between all 5) then salt. Not a lot at this stage!
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Bake 1 – Bake at 200°C/400°F (180°C fan) for half-hour. This primary bake is to get the potato slices to begin opening up so we will get salt and oil in between.
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Oil & salt – Then pour 1/4 cup olive oil over the potatoes and sprinkle with salt. Solely a lot will fall between the slices at this stage, we’ll coax extra flavour in once we baste!
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Bake 2 – Return to the oven with the garlic and the rosemary for an extra 40 minutes or till the potatoes are cooked by means of, basting with the oil on the tray each 10 minutes (see beneath). The bake time will likely be shorter in case you use smaller potatoes (I take advantage of 250g/8oz).
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Basting – For the basting, squidge a brush into the oil on the tray.
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Brush with intention! Then drag the comb throughout the floor of the potato, utilizing a bit strain to coax the potato slices aside so salty oil drips down between the slices. Basting is essential for hasselback awesomeness, so don’t shortcut this step!
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Golden crispness! Crank up the oven to 220°C/425°F (200°C). Then return the potatoes into the oven or an extra 10 to fifteen minutes to make them further golden and crispy on the perimeters.
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Sprinkle with a bit salt flakes if you need (I would like!) then devour whereas scorching and crispy.
And with that, I’ve imparted all my hasselback making learnings to you.
Serve whereas scorching and crispy, with a sprinkle of salt flakes and a few recent rosemary sprigs for adornment, in that case desired. And whereas leftovers will maintain for a couple of days, there actually is nothing like hasselbacks recent out of the oven! – Johnsat x
Unintentionally threw the garlic and rosemary onto the tray in the beginning as an alternative of partway by means of! Greatest so as to add on the 30 minute mark, in any other case they get very, very toasted. (aka. burnt)
Ingredients
- 5 – 6 x 250g / 8oz potatoes , oval shaped regular or floury, scrubbed clean (Aus: Sebago (dirt brushed), desiree, US: Yukon Gold, russet, UK: Maris piper, King Edward, Note 1)
- 1 1/2 tsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt
- 1/4 cup extra virgin olive oil
- 1 1/4 tsp cooking salt / kosher salt (Note 2)
- 4 garlic cloves , skin on, smashed (optional) (Note 3)
- 3 rosemary sprigs (optional but recommended) (Note 3)
Instructions
- Hasselback slice 2mm thick. Rub/sprinkle with 1 1/2 tsp oil and 1/4 tsp salt.
- Bake 200°C/400°F (180°C fan) for 30 min. Pour over oil, sprinkle with salt, throw garlic and rosemary on tray. Bake further 40 min, basting generously every 10 min (getting oil between slices key), until cooked. Crank up to 220°C/425°F (200°C fan), baste, bake 10 – 15 min until extra golden.
- Preheat oven to 200°C/400°F (180°C fan-forced).
- Cut prep – Cut a thin slice off the base of a potato to make it sit flat while cutting. Place the potato between 2 wooden spatulas or chopsticks (no thicker than 1cm / 0.4" – Note 4), to make it impossible for you to accidentally cut all the way through!
- THIN slices – Cut the potato into very thin slices, aiming for 2 mm. The cuts on the edges of the potato can be slightly thicker as the edges bake up crisper. (Note 4 for tips)
- Rub – Drizzle each potato the 1 1/2 tsp oil then sprinkle/rub with the 1/4 tsp salt (ie share across all).
- Bake 1 – Place the potatoes on a tray. Bake for 30 minutes, then remove from oven.
- Baste 1 – The potato slices should be slightly less "stuck" together at this stage. Pour the 1/4 cup olive oil over the potatoes then sprinkle the salt evenly over. The salt gets spread later, so don't worry if it looks like a lot! Throw the garlic and rosemary on the tray.
- Baking/basting – Bake the potatoes for another 40 minutes, basting with the oil on the tray every 10 minutes. Brush with a bit of pressure across the surface of the potatoes to encourage the oil and salt to drip down. Once oil gets between the slices, they will fan out more and more.
- CRISP IT! – Once the potatoes are soft in the centre (check with knife), turn the oven UP to 220°C/425°F (200°C). Baste the potatoes again then bake for a further 10 – 15 minutes until the edges are nice and golden. I am quite bold with this step, many others do not seek as much crispy edges.
- Serve immediately while hot and the edges are crispy! Peeling off those end bits are the BEST.
Notes
1. Potatoes – All-rounder and floury / starchy potatoes are best. The most common potatoes at regular stores will be fine – they’re stocked because they’re great all-rounders. Oval shape fans out better than round ones.
Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Yukon Gold, russet, UK: Maris piper, King Edward.
2. Salt – it will look like a lot when you sprinkle but it gets spread when basting, all over the potato and between the slices.
3. Smash garlic by putting side of knife against it and hitting with palm of hand to make it burst open but mostly hold together. Releases garlic flavour into oil without ending up with lots of burnt black bits.
No herbs? Still worth making as the flavour is subtle. Thyme or sage would also work well. But, use fresh! Little bits of dry herbs will just burn.
4. Hasselback success relies on thin slices so they fan out more as they bake so salty oil drips down between the slices and you get crispy edges. Ensuring you cut through enough also factors into this (hence why I say the spatula / chopstick should not be thicker than 1cm / 0.4″).
But don’t fret if you are struggling! You can coax them open when basting – just apply a little pressure as you brush across the top and it will coax them open slightly. Last resort – use a butter knife to pry them open. Once a little oil gets between two slices of potato, it prevents them from sticking together again.
5. Leftovers will keep for 3 days but they will not be like the golden crispy masterpiece that you pulled hot out of the oven.
6. Nutrition per serving, takes into account an estimation of the oil remaining on the tray.
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