Baked Hasselback Potatoes

If you’ve never tried Baked Hasselback Potatoes, you’re missing out!

Two baked hasselback potatoes on a white plate

A Hasselback potato is simply a baked potato, except that the potato is cut into very thin slices almost down to the bottom.

These baked Hasselback potatoes look like they are difficult to make, but in fact, they’re incredibly simple.

You start  by cutting a layer off of the bottom of each potato, just enough so they don’t roll. Then you cut slits across the potatoes with a sharp knife, taking care not to cut all the way through.

To cut the potato perfectly take two wooden spoons or two chopsticks and place them either side of the potato, so you don’t accidentally cut too far.

Brush the potatoes with a mixture of olive oil, garlic, rosemary and lemon zest, making sure it gets in between the slices.

The result is baked Hasselback potatoes crispy and golden on the outside, soft, creamy and loaded with flavor on the inside.

There are a million variations you can try: with parmesan cheese, chives and sour cream, bacon, cheddar cheese, crumbled feta cheese and spring onions, etc.

I love serving these baked Hasselback potatoes when we have guests, I always get lots of compliments!

Two baked hasselback potatoes on a white plate

If you give this recipe a try, let me know what you think! Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!

Two baked hasselback potatoes on a white plate
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5 from 6 votes
Baked Hasselback Potatoes
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
 
Author: as easy as Apple Pie
Course: Sides
Servings:4

These Baked Hasselback Potatoes are an easy side dish or appetizer perfect for Thanksgiving, Christmas or holiday entertaining! 

Ingredients
  • 4 medium potatoes wash them well
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic finely chopped
  • 1 teaspoon fresh rosemary leaves finely chopped + extra for garnish
  • 1 teaspoon lemon zest grated
  • sea salt I used my rosmary-lemon se salt
Instructions
  1. Preheat the oven to 220 degrees C (428 degrees F). Line a baking sheet with parchment paper.
  2. Slice a thin layer off the base of the potatoes so they will not roll around.
  3. Place a potato on a work surface with the cut side down. With a sharp knife cut thin vertical slices from one end to the other, being careful not to cut all the way through. You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through.
  4. baked hasselback potatoes
  5. In a small bowl, combine the olive oil, rosemary, lemon zest and garlic.
  6. Place the potatoes on the baking sheet and brush them all over with the infused oil.
  7. Place in the oven and bake for 20 minutes.
  8. Remove from the oven and brush all over with the olive oil mixture, separating the slices slightly with a knife to get some of the mixture between the slices.
  9. Put them back in the oven for 20 minutes.
  10. Brush the potatoes with the remaining oil, sprinkle generously with sea salt and return them to the oven for 20/30 minutes or until crisp and golden on the exterior and soft on the inside.
  11. Remove from the oven, sprinkle the baked Hasselback potatoes with chopped rosemary and serve.
  12. Enjoy!
Nutrition Information
Amount per serving (216g) — Calories: 260, Fat: 14.2g, Saturated Fat: 2.1g, Sodium: 12mg, Carbohydrates: 31.9g, Fiber: 4.9g, Sugar: 2.3g, Protein: 3.4g

Did you make this recipe?

Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

 

If you’re looking for a striking side dish that will impress your guests, try these Baked Hasselback Potatoes. #vegan #vegetarian #sidedish #hasselback #potatoes #easyrecipe | aseasyasapplepie.com

21 comments on “Baked Hasselback Potatoes”

  1. Wow! looks amazing, bet it tastes amazing too 🙂 Thank you for sharing

  2. hi
    Great site. Just loved the Hasselback´s ! Fanatstic photo too

    Thanks !

  3. Just loved the recipe thank you for the extra tips on different ingredients I will try out some of the others as well for my next dinner party

  4. Does it matter the type of potato? Red, golden, russet?

  5. This is a fantastic idea! Thank you for posting it.

  6. Thank you very much for this recipe — and for the tip on using spoons to help limit the cuts! This look so delicious and like a versatile dish that can be altered in many ways to suit one’s taste. Thank you again! 🙂

  7. These look stunning! I need to make them again! Made them before but they were a bit of a failure 🙂 Hope it works out well now 🙂
    Thanks for sharing!

  8. I have tryed this and it is sooo amazing thank u for this amazing recipe❤☺

  9. Thanks a lot for sharing such a beautiful recipe .. Cannot even wait to try this today

  10. Thanks for the recipe – these are lovely and so easy to make!

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