🥔 Crispy Hasselback Potatoes
Thinly sliced (but not all the way through) potatoes that bake up crispy on the outside, tender inside, with buttery, golden edges.
Ingredients
- 4 medium potatoes (Yukon Gold or russet)
- 3 tbsp melted butter (or olive oil)
- 2 cloves garlic, minced
- Salt & black pepper
- ½ tsp paprika (optional)
- Fresh thyme or rosemary (optional)
Optional toppings:
- Grated cheese (cheddar or Parmesan)
- Sour cream
- Chives or green onions
Instructions
1. Prep the potatoes
Wash and dry. Slice thin slits across each potato, about 2–3 mm apart—don’t cut all the way through.
👉 Tip: Place chopsticks or wooden spoons on each side to prevent cutting through.
2. Season
Mix melted butter, garlic, salt, pepper, and paprika. Brush generously over the potatoes, making sure it seeps into the slices.
3. Bake
Place on a baking tray and bake at 200°C (400°F) for 40–50 minutes.
4. Baste & crisp
Halfway through, brush with more butter. Toward the end, the slices will fan out and crisp up.
5. Add toppings (optional)
Sprinkle cheese in the last 5–10 minutes so it melts into the layers.
🍽️ Serve With
- Steak or grilled chicken
- Roasted vegetables
- As a stand-alone snack with dips
🔥 Tips for Maximum Crispiness
- Use starchy potatoes (russets crisp best).
- Don’t skip basting—it helps the layers separate and crisp.
- Bake uncovered for best texture.
- Finish under the broiler for 2–3 minutes for extra crunch.