Hasselback potatoes
Crispy, golden hasselback potatoes seasoned with herbs, baked to perfection, and finished with butter for irresistible texture and flavour - an ideal side dish for any meal.
Updated : 09 December, 2025
Easy
About 20 min.
Ingredients
0.5 teaspoon
Dried thyme
0.5 teaspoon
Dried rosemary
0.5 teaspoon
Ground black pepper
3 tablespoon
Vegetable oil
8
Potato
15 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C and lightly grease a baking tray with oil. In one bowl, combine the herbs, salt, and pepper. Pour the oil into another bowl.
Step 2
Place two wooden spoons or chopsticks on a chopping board, spaced about 5cm/2in apart. Position each potato between the handles and, using a sharp thin-bladed knife, slice very thin vertical cuts almost all the way through. The spoons will stop the knife from cutting completely through the potato. Aim for slices slightly narrower than a pound coin.
Step 3
As each potato is sliced, roll it in the oil to coat, then transfer it to the seasoning mixture and thoroughly rub the seasoning over and between the cuts. Arrange the potatoes cut-side up on the prepared baking tray. Repeat the process for all remaining potatoes. Drizzle any excess oil over the top and bake for 40 minutes.
Step 4
Remove the tray from the oven and dot a little butter onto each potato. Return to the oven and bake for a further 10 minutes, or until crisp, golden, and tender when tested with the tip of a skewer or knife. If omitting the butter, simply cook for approximately 50 minutes total. Serve immediately.
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