These Hasselback potatoes are crispy and flavorful, with a nice, fluffy, tender inside.
They’re oven roasted with butter, garlic, and thyme (no pre-cooking needed) and taste AMAZING!
They suck up any sauce wonderfullyand they reheat well too, so they’re great for making ahead!
Potatoes, in many different forms, are the basis of my winter diet. Give me mashed potatoes, roasts, potatoes, gnocchi… I could go on forever.
So here is another potato recipe to add to that Potato repertoire this will impress the whole family!
It takes a little bit of advance notice (we’re talking under a minute per potato) to make those pretty little slices in the potatoes, but the rest is effortless.
📋 What do we need?
- I like to use floury potatoes like Maris Pipers or Rooster Potatoes, because that makes for a wonderfully fluffy interior.
- garlic – the perfect partner for potatoes! You can substitute ½ tsp garlic powder if you prefer.
- oil and butter (Using the oil keeps the butter from burning and using the butter gives a nice buttery flavor).
- thyme – Use fresh or dried. I use dried when they’re roasted and then sprinkle a little fresh thyme on top at the end, but you can use either or both.
- salt, pepper and paprika – for flavor and an extra dose of golden red colour
📺 Check out how to do it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP For even more crispiness and taste, you can carefully open some of the potato slices with a blunt knife when basting the potatoes. This is easier if the potatoes have been in the oven for a while, then they will be a little softer.
🍽️ What to serve with Hasselback potatoes
Hasselback potatoes go very well with spicy dishes (the sauce really gets into those nooks and crannies) or with steak as an alternative to fries/fries (if you’re serving with steak, try one of these steak sauces).
Don’t worry if you accidentally cut a potato all the way through or if a potato slice comes out when you cut it. Simply push the potato back together or put the piece of potato back in. These “mistakes” actually help the potatoes have a few more gaps, so the slits separate nicely when they bake in the oven.
🍲 More awesome potato sides
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These Hasselback potatoes are crispy and flavorful with a wonderfully fluffy, tender inside. They soak up any sauce beautifully and reheat well too, making them great for making ahead!
Preheat the oven to 200°C (circulating air).
Place one of the potatoes on a cutting board. Place a wooden spoon or chopstick on each side of the potato and make slits in the potato about 2mm apart. The wooden spoons/chopsticks prevent you from slicing the potatoes all the way through (it’s a good idea to use old spoons/chopsticks as you could scratch them with the knife).
8 small floury potatoes
Repeat with the remaining potatoes and place them in a shallow cast-iron skillet or roasting pan.
Mix oil, butter, garlic, thyme, salt, black pepper and paprika.
2 tablespoons olive oil, 2 tablespoons unsalted butter, 2 cloves of garlic, ½ tsp dried thyme, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp paprika
Drizzle the mixture over the potatoes.
Place the potatoes in the oven and bake for 60-70 minutes until tender. Baste the potatoes 2-3 times during cooking.
Sprinkle with fresh thyme leaves and a little Maldon salt, if you like.
fresh thyme leaves, Maldon salt
Prepare the potatoes, cool, cover with foil (still in the pan/tray) and refrigerate for up to a day.
Heat in the oven at 180°C (fan) with the foil-covered pan until hot, 20-25 minutes.
Scale the recipe up or down
You can halve or double this recipe and stick to the same ingredient ratios.
If doubling the recipe, make sure the roasting pan or skillet is large enough to leave at least 1 inch (2.5 cm) around each potato.
If you must use two pans/sheets to fit them all, add 5-10 minutes to the total cooking time. Place one of the trays in the top half of the oven and one of the trays in the bottom half of the oven, swapping the trays when you baste the potatoes so they all cook evenly.
Won’t the garlic burn?
If you baste the potatoes 2-3 times during cooking, ideally try to get the garlic bits on top and into the potato slices, they shouldn’t burn.
I’ve found that even the garlic left at the bottom of the pan will brown, but shouldn’t taste black or bitter as long as you use the right amount of oil and butter.
If you’re concerned about this, you can substitute ½ teaspoon garlic powder for the minced garlic (or ½ teaspoon garlic salt if using garlic salt, you can reduce the regular salt to just a pinch).
Oh no! I cut the potato!
Don’t worry if you accidentally cut a potato all the way through or if a potato slice comes out when you cut it. Simply push the potato back together or put the piece of potato back in.
These “mistakes” actually help give the potatoes a few more gaps so the slits separate nicely when baking in the oven.
Do you want to cook them in the Airfryer?
Substitute ½ tsp garlic powder for the minced garlic (since fresh garlic burns more easily in the Airfryer’s hotter, drier air).
Drizzle the potatoes with half the oil/butter/spice mixture and then place in the air fryer at 200°C for 15 minutes. Drizzle with the remaining oil/butter/spice mixture and air fry for a further 10 minutes until potatoes are crispy on the outside and soft in the centre.
The nutritional information is approximate per potato.
Calories: 135kcalCarbohydrates: 18GProtein: 2GFat: 6GSaturated Fatty Acids: 2GPolyunsaturated fat: 1GMonounsaturated fatty acids: 3GTrans fats: 0.1GCholesterol: 8thmgSodium: 101mgPotassium: 428mgFiber: 2GSugar: 1GVitamin A: 123ieVitamin C: 20mgCalcium: 16mgIron: 1mg
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