Hasselback Potatoes

This particular method of preparing potatoes offers a variety of textures and flavors, which is both unique and delicious.  The small slits made in the potato before roasting offer the outer edges to crisp up more than the rest of the potato in the hot oven which creates near potato chip perfection.  And as you move down the potato, it becomes almost fry-like and the bottom is pure baked-potato-goodness.



I preheated the oven and carefully sliced small slits into the potatoes.  I only made two large baking potatoes, so this didn’t take long.  Each slice made should be as thin and even as the last, if ever possible (I’m no expert, so you can manage this too.  And even if it’s not perfect, it still tastes as good, I promise).

I then fanned the slices gently and sprinkled some sea salt, freshly cracked black pepper and chive oil over the fanned slices.  I placed them into a baking pan and baked until golden brown on top and fork-tender on the bottom, or about a half an hour.  Once removed from the oven and still hot, I topped each with a pat of butter and sprinkled a bit of parsley over each one for flavor and freshness, though thyme would work well too. They are delicious and ever so simple yet fairly impressive looking.  I recommend it.

Hasselback Potatoes

Makes 2 large hasselback potatoes: serves 2-4

  • 2 large baking potatoes
  • 1 1/2 -2 tablespoons chive oil (or other flavored oil you prefer)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 pats of butter
  • 1 teaspoon chopped parsley or thyme, for garnish

Preheat oven to 425 degrees F.  Slice thin slits into each of the potatoes, without slicing all the way through, so the potato stays together.  Gently fan the sliced potatoes, carefully, so you don’t break them and drizzle oil evenly over all the slices of both potatoes. Sprinkle salt and pepper evenly over all the slices of each of the potatoes.  Place prepared potatoes in baking pan or saute pan and bake in preheated oven until golden brown on top and fork tender on bottom, or about thirty minutes.  Remove from oven and top each with a pat of butter and garnish with parsley or thyme.  Enjoy.


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