Hasselback Potatoes

Looks stunning, tastes incredible, and way easier than you'd expect. Every secret for perfectly crispy, buttery hasselback potatoes is right here.

Prep: 20 mins

Cook: 1 hr 10 mins

Total: 1 hr 30 mins

Servings: 6

Equipment

Knife
Cutting Board
2 Chopsticks
12-inch Cast-iron Skillet or Large Baking Sheet
Small Bowl
Brush

Ingredients

Medium Potatoes(similar in size, about 2 lb)6 pcs
Olive Oil3 tbsp
Unsalted Butter(melted)3 tbsp
Fresh Rosemary(chopped, plus 2-3 small sprigs for garnish)1 tbsp
Parmesan Cheese(finely grated, optional)⅓ cup
Garlic Powder1 tsp
Salt1 tsp
Black Pepper½ tsp

Instructions

Preheat the oven to 425°F and lightly grease a cast-iron skillet or baking sheet.
Scrub the potatoes well, then pat them completely dry. Cut a thin lengthwise slice off the bottom of each potato so it sits flat and stable on the cutting board. Set these slices aside – you'll need them later to help the potatoes fan open.
Place one potato, flat side down, between 2 chopsticks on a cutting board. Slice crosswise into thin cuts about ⅛ inch apart, stopping when the knife reaches the chopsticks so you do not cut all the way through. Repeat with the remaining potatoes.
In a small bowl, stir together the olive oil, melted butter, garlic powder, salt, and black pepper until well combined.
Place each reserved potato slice flat side down in the skillet or baking sheet, then sit a sliced potato on top of each base slice. This elevates the potato slightly, helping the slices fan open more as they roast. Brush the potatoes all over with about half of the basting mixture, making sure to get it between the slices.
Roast the potatoes for 30 minutes, until the slices just begin to open up. Remove from the oven and baste the potatoes again with about half of the remaining mixture, pressing the brush gently between the slices to get the butter and oil down into the cuts. Return to the oven for another 30 minutes.
Stir the chopped rosemary into the remaining basting mixture. Remove the potatoes from the oven, baste one final time with the rosemary mixture, and sprinkle with Parmesan if using. Roast for a further 10 minutes, until the edges are deep golden brown, the centers are tender, and the cheese is lightly crisped.
Taste and adjust seasoning with a little extra salt or black pepper if needed. Garnish with small rosemary sprigs if desired. Serve immediately while the edges are at their crispiest.

Notes

Choose medium potatoes that are similar in size so they bake evenly – and if you're unsure which variety works best, I cover that in detail in the post above.
Dry the potatoes thoroughly before slicing – any surface moisture will work against you when it comes to getting those edges crispy.
If you accidentally slice a piece off completely, just press it back where it was – the basting mixture will help it stick, and once cheese melts over the top, everything holds together perfectly.
If a potato splits in half, just sit the two pieces side by side on the skillet or baking sheet and let the cheese hold them together in the final few minutes. It will still be just as delicious.
Parmesan is optional but highly recommended – it melts into the crispy edges and adds a salty, nutty depth that's worth every extra minute in the oven.
If the tops look golden but the center still feels firm, give them another 5-10 minutes and check again with a skewer or thin knife.

Nutrition Information

Serving Size: 170 g

PER SERVING	AVG. QTY*	%DV**
Calories	224 kcal	11%
Protein	5.3 g	11%
Fat	9.8 g	15%
Saturated	3.9 g	20%
Unsaturated	5.9 g	15%
Carbohydrate	29.9 g	10%
Dietary Fiber	3.6 g	14%
Sugars	1.4 g	2%
Sodium	479 mg	21%
Cholesterol	13 mg	4%

* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.

** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.