How to make Hasselback Potatoes… Perfect. These crisp, finely-cut baby bites of roasted deliciousness may just change the way you eat potatoes… forever.
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Why make Hasselback Potatoes?
Do you make Hasselback potatoes? If not, then you absolutely need to try them. Seriously. They have revolutionised potato-eating in our house. Why? Because they are never boring… they’re easy to make… incredibly versatile and quite possibly the most delicious way to eat the humble potato… Ever. Aren’t they simply dive-in gorgeous?
These babies are perfectly crisp on the edges, yet soft and fluffy on the inside. But not only are they the potatoes of your most heavenly dreams, they are also incredibly easy to make… Whether you want an impressive-looking side dish for a dinner party, or just need some great potatoes for a mid-week meal, if you make Hasselback potatoes, everyone will be happy.
What potatoes make the best Hasselbacks?
You can make Hasselback potatoes with big baking potatoes or you can make Hasselback baby potatoes. It’s the way you cut and roast them that matters.
For the best large Hasselback potatoes, choose a variety of potato that is known for its baking and roasting qualities. King Edward and Maris Piper are both good.
For Hasselback baby potatoes, we just grab the cheap bags of ‘baby potatoes’ from the supermarket… They never seem to have a variety on the packet, but they’ve not let us down yet when it comes to making Hasselbacks.
Are roasted Hasselback potatoes better than traditional roast potatoes?
The answer to this question lies in the eating. We used to rate traditional roast potatoes as the number one potato side-dish on the planet… Not any more. Since discovering how to make Hasselback baby potatoes a couple of years back, these have been are ‘go to’ roastie. That’s not to say we don’t still occasionally enjoy a pig-out on traditional roasties, but the experience of eating perfectly crisp roasted hasselback potatoes is altogether better.
More to the point, they work as well with the mid-week meal as they do with Sunday roast. We eat them as a side for simple fish, barbeques, croquettes, casseroles and seasoned roasted chicken pieces. But we also eat them with shakshuka as a larger meal and with quiches, frittata and salads. And big or small, if you top with cheese, tuna, crispy tofu or anything else you fancy, they are a meal in themselves.
Plus… there’s an added bonus. When you choose to make Hasselback potatoes over traditional roasties, you are adding wholesomeness to the plate. Hasselbacks are baked skin-on… and that has to be good, right?
Tips to make Hasselback Potatoes crispy, melt-in-the-mouth delicious
The trick to making great Hasselback potatoes lies in the cutting and roasting. Well obviously, I guess… since that’s pretty much all there is to it… But the ‘how’ is important.
How to slice the potatoes
The first couple of times I made Hasselback potatoes I cut them too thick. The trick to the best Hasselbacks is to cut them quite finely and evenly using a very sharp, fine-bladed knife. Of course, this could just be a matter of preference, but for me, slices which are a little finer give crispier edges and more room for ‘add-ins’ (see below).
To slice, carefully place the potato long-ways, hold firm and work from one side to the other. Cut straight down into the potato (being careful of your fingers), but don’t cut all the way through… Stop at about the three-quarter point.
There are a couple of tricks to help you avoid cutting all the way through the potato. You could :
- Place each baby potato in turn in the ‘scoop’ of a wooden spoon and cut (so that the knife stops when it hits the wood).
- For larger potatoes – push a thin skewer right through the potato from end to end and towards the bottom. Cut through until the knife hits the skewer.
Or like me, just cut ‘free-hand’. l usually manage to cut right through a couple of times, especially with baby potatoes, but that’s fine. I just pop them in the roasting tin with all the others.
How to Roast Hasselback Potatoes
Although large Hasselback potatoes are essentially sliced baked potatoes, you need to think of them differently. If you just baked Hasselbacks, they would end up dry and pretty inedible. Why? Because you are exposing large sections of the inside of the potato to the dry heat of the oven… and that will suck out all the natural moisture.
So, it’s really important when you make Hasselback potatoes to add a light coating of oil. I use olive oil because it’s healthier, but still makes a divinely crispy skin. Adding the richness of butter for flavour and decadence comes later…
The easiest way to coat with olive oil is to drizzle a little over the top into the roasting dish and then with your hands, rub finely over the skins of the cut potatoes. Be sure to place the potatoes back in the pan cut side up, to enable them to fan open, ready to be ‘filled’ easily.
Use a hot oven
When you make Hasselback potatoes, be sure to use a hot oven and cook them long. I set mine on 200 to 220 C (400 to 425 F/Gas 6 to 7). The exact timing for roasting will depend on the potato size and how ‘well-done’ you like them. Usually, we’re looking at somewhere between 60 and 70 minutes.
For decadence, Add a little butter and maybe some add-ins half way through
Hasselback potatoes bloom in the oven… When you first pop them in, they are tightly shut like flower buds and you can only oil the skins. But when exposed to the heat they gradually start to open and ‘fan out’. And when they open, you get a chance to really make them lush, by adding some butter (or better still, garlic butter) to the tops (so that it trickles into the little cracks and crevices).
This bit is crucial if you want to make Hasselback potatoes that are perfectly golden and crispy. It’s the second ‘buttering’ and care that elevates them to the most impressive potato on the planet.
When you make Hasselback potatoes, toppings matter
When it comes to the second ‘oiling’, your choice of oil versus butter is down to preference. We ALWAYS use butter, but for a less decadent and uncomplicated side dish, you may just choose to brush on a little extra olive oil and season with a good grind of sea salt, black pepper and maybe a sprinkling of herbs. I usually season a sprinkle before the potatoes go into the oven and then ‘top up’ with a little more once the potatoes have ‘opened’. That way the flavour melds right through.
But why stop at oil or butter? There are so many options. Favourites at GFHQ include :
Hasselback garlic potatoes
This is my absolute favourite. Either top with fresh garlic butter (melted or not) and allow to drizzle deep into the potatoes (adding a little more un-melted butter once fully roasted for buttery garlic intensity). Or, finely chop some garlic and push down into the potato slits half way through the bake (with that extra oil or butter drizzle) so that the potatoes gain little roasted garlic bites.
If you are vegan, I can thoroughly recommend Our Paula’s Vegan and Free From Buttas. I speak from sheer awe when I say that (as a dairy eater), you cannot tell the difference between Our Paula’s plant-based butta and the ‘real thing’. In fact, we usually choose the plant-based butta when we make Hasselback potatoes, over our usual dairy brand.
Hasselbacks with cheese
Cheese is one of the most popular additions to Hasselbacks, with or without extra garlic. The cheese you choose is up to you. Make Hasselback potatoes slathered in gooey, melty Cheddar, stringy Mozzarella, pungent Stilton, Mediterranean Parmesan or sticky Brie. They all taste divine… I know because I have tried them.
Paprika Hasselback potatoes
Another favourite here. Simply add and rub in a couple of spoons of smoked paprika with the oil before they go into the oven… And add an extra dusting half way through when they have opened, with some extra sea salt. Gorgeous in flavour… and in colour.
Other add-ins
But there’s more… When you make Hasselback potatoes, the sky’s the limit. In addition to a popular sprinkling of herbs and spices, you could add (at second oiling) some extra bread-crumbs for crunch, crispy onions, use herb or other-infused oils or even a sprinkling of finely chopped fresh chilli or dried chilli flakes.
Alternatively, I recommend a spattering of chopped bacon pieces, chopped fresh fennel, some fine chopped mushrooms, tofu or sundried tomato. You could even brush with tandoori or other curry spices. The choice is yours.
How will you make Hasselback potatoes?
If you aren’t already reaching for the potatoes and vegetable knife, then make sure you pop ‘potatoes’ on your shopping list. Let me know if you make Hasselback potatoes and whether you season with or add anything different. Leave a comment, tag me on social media (links at the top of the screen) or send me an email. And don’t forget to check out my drool-worthy photographic index for plenty more inspiration. Enjoy.
How to make Hasselback Potatoes perfectly
Key equipment
- sharp fine-bladed knife
- roasting dish
- Oven
Ingredients
- 1 kg baby potatoes or smallish baking potatoes (1 per person)
- 3 tbsp olive oil (approx)
- salt & pepper to taste
- 40 g butter garlic butter or vegan alternative (or see main post for alternatives and add-ins)
Instructions
- Pre-heat the oven to between 200 and 220 C (400 to 425 F/Gas 6 to 7).
- Cut 'slits' into each potato from end to end (starting at one end and working across). The slits are best cut thin – about 3 mm (⅛ inch) apart. Hold the potato firm and cut straight down into it (being careful of your fingers). Don't cut all the way through… Stop at about the three-quarter point. (see NOTES below for tips to help).
- Once cut, place in a roasting tin and drizzle over a little olive oil.
- Using your hands, rub the olive oil into the potato skins (so that they all have a covering) and place back into the pan, slit side up.
- Season with a little salt and pepper and place in the oven.
- Roast the potatoes for about 30 minutes before removing and adding additional seasoning, herbs and melting some of the butter or garlic butter over the tops. Be sure to coax some of the butter and garlic into the 'cracks'. If you are adding other toppings that require a little time in the oven, now is the time to pop them on. (But add any cheese about 15 to 20 minutes before the end of cooking).
- Place the potatoes back into the oven and roast for a further 30 to 40 minutes or until crisp and golden.
- When ready, remove from the oven and top with the remaining butter/garlic butter.
- Serve and smile.
Notes
- Place each baby potato in turn in the ‘scoop’ of a wooden spoon and cut (so that the knife stops when it hits the wood).
- For larger potatoes – push a thin skewer right through the potato from end to end and towards the bottom. Cut through until the knife hits the skewer.
Nutrition
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Hasselback Potatoes shared with :
- Cook Blog Share with Cooking with My Kids
- Full Plate Thursday #500 with Miz Helen’s Country Cottage
- Creative Muster #400 with Fluster Buster
- Meatless Monday with Confessions of a Mother Runner and A Whisk & Two Wands
- What’s For Dinner #268 with The Lazy Gastronome
- Fiesta Friday #344 with Angie and Life Diet Health
LOVE hasselback potatoes but have only made them a couple times. Adding them to our menu for this week, thank you for sharing and inspiring us!
Thanks Sarah. You’re welcome.
We’ve definitely got into the swing of having them probably weekly here. They are that popular xx
Potatoes are my favorite food group! I can’t believe I’ve never made Hasselbeck potatoes before! This recipe sounds amazing and easy to make (my requirements 😁)
Thanks Debbie.
Definitely try Hasselbacks… If you love potatoes, you’ll love these x
I’m a big fan of hassleback potatoes but don’t make them often enough. You’ve inspired me to bake them again soon.
They are delicious aren’t they Helen. I think we are eating them probably once a week at the moment xx
Super cute, I love them!
Thanks Chloe xx
Kate you have really made it so there is every reason to make these! Your photos are amazing and I’d never considered adding onions to them! Another useful tip is to put something like a chopstick (or a knife/spoon handle or even a low chopping board) either side of the potato before cutting, and cut until you hit it! I usually add Cajun spice or fresh rosemary to mine (and garlic of course)! Thanks so much for linking up and sharing at Fiesta Friday. Enjoy the rest of your weekend.
Thank you lovely. You’re welcome.
Hasselbacks must be one of the most versatile potatoes… pretty much anything can be added. We absolutely LOVE them x
These will be just perfect for my ‘posh’ dinner party I’m hosting tomorrow. #CookBlogShare
Absolutely Kat! I hope it went well… The look like you’ve slaved for hours and produced something extra special (which they are) but they are so easy xx
I still haven’t tried hasselback potatoes, I really must resolve ths after seeing your fabulous recipe!
Oh you must Kat. They are a bit of a potato game-changer. We probably eat them once a week at the moment xx