Hasselback Potatoes

How to Make Hasselback Potatoes

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1. Heat the oven to 220°C / 425°F (200°C / 390°F fan). Set a potato in the hollow of a wooden spoon, or between two chopsticks, and slice it across at 3 mm intervals, stopping when the knife touches the spoon so that the base stays joined. Repeat with the other potatoes.

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2. Arrange the potatoes cut side up in a roasting tin. Mix the melted butter with the olive oil and brush about half of it over the potatoes, working it between the slices. Sprinkle with the salt.

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3. Roast for 30 minutes, then take the tin out and brush the potatoes with the rest of the butter and oil, spooning some between the slices.

   Mark done Start 30 min timer

4. Roast for 20 minutes more, then sprinkle the breadcrumbs and thyme over the top and roast for 10 to 15 minutes, until the slices have fanned open and are deep golden.

   Mark done Start 10 min timer

5. Season with black pepper and serve straight away.

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Tips for Making Hasselback Potatoes

• Use a wooden spoon or chopsticks as a guide to stop the knife short of the base. A potato cut right through falls apart into slices.
• Baste twice. Getting the butter and oil between the slices is what makes them crisp and keeps them from drying out.
• Wait to add the breadcrumbs until the last 10 to 15 minutes. If they go on at the start, they burn before the potatoes are done.

What to Serve with Hasselback Potatoes

• Roast chicken
• Steak
• Green beans

Storing & Reheating Hasselback Potatoes

Best eaten straight from the oven. Leftovers keep in the fridge for up to 3 days and can be crisped again in a hot oven for 12 minutes.

Hasselback Potatoes FAQ: Common Questions

Hasselback Potatoes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.