Crispy Hasselback Roasted Potatoes
Ingredients (serves 4)
6–8 medium Yukon Gold or russet potatoes
3–4 tbsp olive oil (or melted butter, or a mix of both)
3 cloves garlic, finely minced
1 tsp kosher salt (adjust to taste)
½ tsp freshly ground black pepper
1 tsp paprika (smoked if you want extra flavor)
½ tsp dried thyme or rosemary (or both)
Optional but amazing:
¼ cup grated Parmesan
Fresh parsley or chives, finely chopped
Garlic butter for brushing at the end
Equipment
Sharp knife
Baking sheet
Parchment paper or foil
Pastry brush (optional but helpful)
Step-by-Step Instructions
1. Prep the potatoes
Preheat oven to 425°F (220°C).
Scrub potatoes clean and pat dry.
Place a potato on a cutting board and slice almost all the way through, stopping about ¼ inch from the bottom so it stays intact.
Pro tip: Place chopsticks or wooden spoons on each side of the potato to prevent cutting all the way through.
2. Season generously
Place potatoes on a lined baking sheet.
Drizzle with olive oil, making sure oil gets between the slices.
Sprinkle evenly with:
Salt
Pepper
Paprika
Herbs
Minced garlic (press it gently into the slices)
3. First roast (softening stage)
Roast uncovered for 25–30 minutes.
At this point, the slices will start opening up like an accordion.
4. Baste + crisp
Remove from oven.
Brush or spoon more olive oil or melted butter over the potatoes, pushing it into the slices.
If using Parmesan, sprinkle it now so it melts and crisps.
5. Final roast (crispy stage)
Return to oven and roast another 20–30 minutes, until:
Edges are golden and crispy
Centers are fork-tender
If they’re browning too fast, loosely tent with foil.
6. Finish strong
Sprinkle with fresh parsley or chives.
Optional: brush with garlic butter or add a tiny pinch of flaky sea salt.
Serving Ideas
As a side for steak, chicken, salmon, or burgers
With sour cream, garlic aioli, or ranch for dipping
Loaded version: top with cheese, bacon bits, and green onions
Common Mistakes (avoid these!)
❌ Cutting all the way through → potato falls apart
❌ Not enough oil → dry, sad potatoes
❌ Oven too cool → no crispiness
