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
