Hasselback Potatoes

The Hasselback potato is your potato dreams come true at once,these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes….plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.

My recipe here is for four potatoes, but you can certainly multiply that for more potatoes.

Any dinner — big or small, casual or fancy — can only be improved with the addition of Hasselback potatoes.


4 large Potatoes.

4 tbsp melted butter infused with herbs and garlic.

Salt & Pepper to taste.

1 tsp Oregano or mixed Herbs.


Pre Heat the oven to 200°C.

Wash and scrub the potatoes clean and pat them dry.

Cut slits in the potatoes, leaving the bottom intact. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato,rest the potato on 2 wooden chopsticks and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.

Arrange the potatoes in a baking tray.

Brush the potatoes with half the butter,here I have used Amuls Garlic and herb butter.Move the layers apart lightly and make sure some of the butter drips down into the space between the slices.

Season with salt and pepper.

Bake 30 minutes, then brush with more butter and sprinkle some oregano or mixed herbs.

Bake the potatoes for 30 minutes more. Bake until the potatoes are crispy on the edges and easily pierced in the middles with a knife.

Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.

Happy Cooking!!!


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