- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 30 g
- 3 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- 40 g
Process
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Heat the oven to 220°C and lightly grease a baking dish or rimmed baking sheet with a little olive oil.
Place each potato on a cutting board and, using a sharp knife or a wooden spoon as a guard on each side, cut crosswise into slices about 3 mm apart, stopping about 1 cm from the bottom so the potato stays intact.
Arrange the potatoes cut-side up in the dish and brush all over with 2 tbsp of the olive oil, working a little oil between the slices.
Season the potatoes with the flaky sea salt and black pepper, then roast for 40 minutes.
Meanwhile, stir together the melted butter, remaining 1 tbsp olive oil, minced garlic and fresh thyme in a small bowl.
Remove the potatoes from the oven and brush the garlic butter mixture generously over the tops, letting it seep between the slices.
Return to the oven and roast for 15 minutes more, then scatter the grated parmesan over the potatoes, if using, and roast for a final 5 minutes until the slices are crisp and golden at the edges.
Check doneness by inserting a knife into the center of a potato; it should slide in with no resistance. Sprinkle with extra flaky salt and serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is cutting too deep and slicing the potato all the way through. Use a wooden spoon or chopstick on each side of the potato as a depth guard so the blade stops before the base.
- Choose potatoes of similar size and oval shape so they cook at the same rate; large starchy potatoes turn floury and fall apart, so medium waxy or all-purpose potatoes work best.
- Dry the potatoes well after scrubbing and coat them with oil before roasting; surface moisture steams the skin and prevents the edges from crisping.
- If the slices are not opening enough, gently fan them apart with your fingers after the first 20 minutes of roasting, once the potato has softened slightly.
Substitutions
- butter→extra olive oil for a dairy-free version
- parmesan→grated pecorino or a dairy-free hard cheese alternative
- fresh thyme→fresh rosemary, finely chopped
- flaky sea salt→coarse kosher salt
Storage & reheating
Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 200°C for 8 to 10 minutes, or in an air fryer at 180°C for 5 to 6 minutes, until the edges re-crisp; avoid the microwave, which makes them soft and steamy. For longer storage, freeze the roasted potatoes in a single layer on a tray, then transfer to a freezer bag for up to 2 months and reheat directly from frozen at 220°C for 15 to 18 minutes.
FAQ
The questions we get asked most
Why did my Hasselback potatoes fall apart?
The slices were cut too deep, so the base could not hold the potato together. Next time place a wooden spoon or chopstick on each side of the potato as a guard and stop the knife about 1 cm from the bottom. Very large or floury potatoes also break apart more easily, so choose medium oval potatoes.
How do I know when Hasselback potatoes are fully cooked?
Insert a thin knife into the center of the thickest potato; it should slide in with no resistance and the slices should fan open easily. The edges should be deep golden and crisp. If the center still feels firm, roast for another 8 to 10 minutes.
Can I prepare Hasselback potatoes ahead of time?
Yes. Cut and oil the potatoes up to 4 hours ahead, cover them and keep them in the refrigerator. Brush with the garlic butter and roast just before serving. You can also roast them fully, cool, and reheat at 200°C for 10 minutes, though they will be slightly less crisp.
Can I make Hasselback potatoes without butter?
Yes. Replace the butter with an equal amount of olive oil for a dairy-free version. The potatoes will still crisp well, though the flavor will be slightly less rich. If you want a similar savory note, add a pinch of garlic powder to the oil.
Why are my Hasselback potatoes soggy instead of crisp?
Too much oil, a crowded pan, or potatoes that were still wet are the usual causes. Pat the potatoes completely dry, use only enough oil to coat, and arrange them with space between each one so steam can escape. Roasting at 220°C on a rimmed baking sheet rather than a deep dish also helps.
Can I use small potatoes or baby potatoes for this recipe?
Yes, but reduce the roasting time. Baby potatoes need about 25 to 30 minutes total at 220°C, and the slices should be about 2 mm apart. Check them after 20 minutes because they can overcook and dry out quickly.
What can I serve with Hasselback potatoes?
They pair well with roasted chicken, grilled fish, or a simple green salad. For a vegetarian meal, serve them with garlic yogurt and steamed green beans. They are also a good side for breakfast with eggs.
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