When it comes to potatoes, few recipes rival the beauty and flavor of Hasselback potatoes. These golden, crispy creations are soft on the inside and have perfectly fanned-out slices that soak up delicious garlic rosemary olive oil.
We've crafted this recipe to ensure even those with minimal kitchen experience can achieve crispy-edged, soft-centered perfection every time.
Ingredients You'll Need
We start with 5–6 oval-shaped potatoes, like Yukon Gold or Maris Piper, ensuring they're well-scrubbed and ready for slicing. Our flavor heroes include olive oil, garlic, rosemary, and salt. The key is to use fresh herbs, as dried herbs may burn during cooking.
Prepare the Potatoes
To get started, we slice a thin layer off the bottom of each potato, so it sits flat. Next, we use a clever trick: placing the potato between two chopsticks or spatulas. This prevents us from cutting all the way through as we make 2mm-thin slices. Don't worry if your slices aren't perfectly even—Hasselback potatoes are forgiving!
Getting the First Bake Right
We preheat the oven to 200°C (400°F) and rub the potatoes with a light coat of olive oil and salt. The first 30 minutes in the oven helps soften the potatoes, making them easier to fan out for the next steps.
The Magic of Basting
After the initial bake, we pour a mix of olive oil, smashed garlic cloves, and rosemary over the potatoes. From this point, every 10 minutes, we baste generously, ensuring the oil seeps between the slices. This step helps the potatoes fan out and absorb all the wonderful flavors.
The Final Crisp
Once the potatoes are soft in the center, we increase the oven temperature to 220°C (425°F). A final round of basting and 10–15 minutes of baking at this higher heat brings those golden, crispy edges to life. Trust us, the results are worth it!
Serving Suggestions
Serve your Hasselback potatoes hot out of the oven, so the edges remain delightfully crispy. They pair beautifully with almost any main dish or can even stand alone as the star of your meal.
Pro Tips for Success
• Thin slices ensure that the oil and seasoning infuse deeply.
• Basting is key—don't skip it!
• Fresh rosemary adds a lovely aroma, but thyme or sage work just as well.
Now, it's your turn to try this recipe! We'd love to hear how your Hasselback potatoes turn out. Let us know your favorite tips and pairings in the comments below!
