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Crispy Hasselback Potatoes

Close-up of crispy Hasselback potatoes garnished with rosemary, garlic, and sea salt.
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Crispy Hasselback Potatoes are a golden, buttery side dish with thin, fan-like slices baked to perfection and basted with garlic rosemary olive oil for incredible flavor and texture.

Ingredients

Scale
  • 5–6 potatoes (250g / 8oz each, oval-shaped, Yukon Gold or Russet)
  • 1 1/2 tsp extra virgin olive oil
  • 1/4 tsp cooking salt / kosher salt
  • 1/4 cup extra virgin olive oil (for basting)
  • 1 1/4 tsp cooking salt / kosher salt (for basting)
  • 4 garlic cloves, smashed (optional)
  • 3 rosemary sprigs (optional)

Instructions

  1. Preheat oven to 200°C/400°F (180°C fan-forced).
  2. Cut a small slice off the base of each potato to make it sit flat.
  3. Place each potato between two chopsticks or wooden spatulas to prevent cutting through, then slice thinly (2mm apart).
  4. Drizzle each potato with 1 1/2 tsp olive oil and sprinkle lightly with 1/4 tsp salt.
  5. Place on a baking tray and bake for 30 minutes.
  6. Remove from oven, pour 1/4 cup olive oil over potatoes, and sprinkle with 1 1/4 tsp salt. Add garlic and rosemary to the tray.
  7. Return to oven and bake for another 40 minutes, basting every 10 minutes with the oil in the tray. Apply pressure when brushing to help slices fan out.
  8. Increase oven to 220°C/425°F (200°C fan). Baste again and bake an additional 10–15 minutes until crispy and golden.
  9. Serve immediately with optional salt flakes and fresh rosemary.

Notes

  • Use starchy potatoes like Yukon Gold or Russet for best crispiness.
  • Chopsticks or wooden spatulas help prevent slicing through the potato.
  • Thin slices and deep cuts help the potato fan out and crisp up.
  • Fresh herbs are preferred as dried ones may burn.
  • Leftovers can be stored for up to 3 days but lose some crispiness.

Nutrition

Find it online: https://recipeeasily.com/crispy-hasselback-potatoes-recipe/