hasselback potatoes

hasselback potatoes

oven roasted Hasselback potatoes with fresh herbs

If you haven’t tried Hasselback potatoes you’re missing out! I first tasted them when I was a kid and immediately wanted more. Crispy on the outside, soft on the inside and kind of funky looking with their fanned out slices. They are definitely a cool looking vegetable.

The first few times I attempted to cut the slices I inevitably pushed a little too hard with the knife and cut right through the potato flesh. After some research I discovered a simple, yet very effective technique that plenty of cooks use to ensure an even cut and avoiding turning one potato into two or three…

Place a chopstick on either side of the spud and slice down. Brilliant!


  • 4 medium-sized Russet potatoes
  • 2 tbsp animal fat or olive oil
  • 2 tbsp butter
  • salt (preferably Kosher)
  • chopped fresh herbs (I used rosemary and thyme)


  1. Preheat your oven to 220c/425f
  2. Wash and scrub the potatoes and pat dry with paper towel.
  3. Cut a thin slice off the bottom of the potatoes. This will assist with slicing…
  4. Place a chopstick, wooden spoon or anything that is roughly 6mm (1/4 inch) thick on either side of a potato. Take a sharp knife and cut at 3mm (1/8 inch) intervals.
  5. Coat the potatoes with half of the animal fat combined with half of the butter, season with salt and bake in the oven.
  6. After 30 minutes use the remaining fat and butter and with a brush baste the potatoes. At this stage the slices should have fanned out making it easier to brush between the slices.
  7. Cook for another 30 to 45 minutes until the inside of the potato is soft.
  8. Garnish with the herbs and serve!

Hasselback potatoes, like any oven roasted spud, are great served alongside slow-cooked meals and roast meats. You can find our slow-cooker chuck roast recipe here.

slow cooked chuck with Hasselback potatoes and vegetables
Slow cooked chuck with hasselback potatoes and vegetables