🥔 Hasselback Potatoes (Crispy Outside, Tender Inside)
Thinly sliced like an accordion, these potatoes roast up beautifully—crispy edges with a soft, buttery center.
Ingredients
- 4 medium potatoes (Yukon gold or russet)
- 3 tbsp melted butter (or olive oil)
- 2–3 garlic cloves (minced)
- 1 tsp salt
- ½ tsp black pepper
- Optional: paprika, thyme, or rosemary
- Optional topping: grated cheese, sour cream, fresh herbs
Instructions
1. Prep the potatoes
- Wash and scrub (peel if you want, but skin adds texture)
- Slice thinly across each potato without cutting all the way through
- Tip: place chopsticks or spoons on each side to stop the knife
2. Season
- Mix butter, garlic, salt, pepper, and herbs
- Brush over the potatoes, making sure it seeps into the cuts
3. Bake
- Preheat oven to 200°C (400°F)
- Bake for 45–60 minutes
- Every 15–20 minutes, brush more butter/oil so slices crisp up
4. Finish (optional)
- Add cheese in the last 10 minutes
- Bake until golden, crispy, and tender inside
Tips for best results
- Use medium-sized potatoes so they cook evenly
- Fan out the slices slightly before baking
- For extra crisp: sprinkle a little salt between slices midway
Flavor ideas
- Garlic butter + parsley (classic)
- Cheesy (cheddar or mozzarella on top)
- Spicy (chili flakes + paprika)
- Loaded (cheese, sour cream, green onions)
These are perfect as a side for grilled chicken, steak, or even on their own.
If you want, I can give you an air fryer version (faster and extra crispy).
