Baked Hasselback Potatoes

Baked Hasselback potatoes are an easy yet impressive side dish. The potatoes are thinly sliced, brushed with garlic, lemon, and herbs, then roasted until crispy on the outside and soft on the inside.

Course Sides

Cuisine Swedish

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 260

Author Elena Tomasi

Equipment

Ingredients

4 medium potatoes
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

Instructions

Prepare

Scrub the potatoes clean and pat them dry.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice a thin layer off the base of each potato so they won't roll around while you cut them.

Slice

Place the potato cut-side down on a cutting board. Put a chopstick or wooden spoon on each side to stop the knife from going all the way through.
Using a sharp knife, cut thin, evenly spaced slices (about 1/8 inch apart) across the potato. The chopsticks will help prevent cutting too deep. Repeat with the rest of the potatoes.

Season

In a small bowl, mix olive oil, rosemary, lemon zest, and garlic.
Place the potatoes on the baking sheet and brush them all over with the oil mixture.

Bake

Bake for 20 minutes. Remove from the oven, brush with more oil, and gently separate the slices with a knife to let the oil soak in.
Return to the oven and bake for another 20 minutes.

Final bake

Brush with the remaining oil, sprinkle with sea salt, and bake for 20-30 more minutes, until the edges are crispy and the centers are fork-tender.

Serve

Take the potatoes out of the oven, sprinkle with fresh, chopped rosemary, and serve hot.

Notes

Potatoes: Any type works, including Russets, Yukon Gold, baby potatoes, or sweet potatoes.
Olive oil: Can be swapped with melted butter for a richer flavor.
Cutting tip: Place chopsticks or wooden spoons along each side of the potato to prevent slicing all the way through.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or bake at 350°F (175°C) for 10 minutes. They won’t be as crispy but still taste great.
Nutrition: Based on 1 medium potato (180 g / 6.35 oz).

Nutrition