Hasselback potatoes
User Reviews
5
Hasselback potatoes
Description
This Hasselback potatoes recipe involves making very thin, approximately 2mm slices across each potato without cutting all the way through, allowing the potatoes to fan out during baking. Olive oil and salt are applied before and during baking, with smashed garlic cloves and rosemary sprigs included on the baking tray to infuse aroma and flavor.
Baked first at 200°C, then basted regularly with infused oil, and finally roasted at a higher temperature to develop crispy, golden edges, the potatoes achieve a balance of crispness outside and softness inside. Using oval, floury potatoes such as Sebago, Yukon Gold, or Maris Piper allows the potatoes to fan nicely and hold their shape.
These potatoes serve well as a flavorful side dish, especially alongside roasted or grilled mains. The garlic and herbs add depth, while the method highlights the potato’s texture contrasts. Slices that fan out allow seasoning to reach inside and fat to crisp the edges.
Leftovers keep for three days but are best freshly baked to maintain crispness. The potato slices can be gently coaxed open if needed during basting. Using fresh herbs and adequate salt ensures balanced flavor without burnt bits.
Ingredients
- 5 - 6 x 250g / 8oz potato 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 kosher salt or cooking salt
Basting:
- 1/4 cup extra virgin olive oil
- 1 1/4 tsp kosher salt Note 2, or cooking salt
- 4 garlic skin on, smashed (optional) (Note 3, cloves
- 3 rosemary optional but recommended) (Note 3, sprigs
Instructions
Shortform recipe:
- 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.
Full recipe:
- 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).
Baking:
- 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
- Choose oval, floury potatoes like Sebago (Australia), Yukon Gold (US), or Maris Piper (UK) for best fanning and texture.
- Use wooden spatulas or chopsticks on either side of the potato when slicing to avoid cutting through completely.
- Smash garlic cloves to release flavor without breaking them apart to avoid burning.
- Fresh rosemary or thyme can replace garlic and rosemary, but fresh herbs work best to avoid burning.
- Baste regularly to get oil between the slices and encourage them to fan out, pressing gently if needed.
- Leftovers will keep about three days but will lose crispness compared to freshly baked potatoes.
User Reviews
Overall Rating
5
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