Instructions
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Preheat oven to 200°C/400°F (180°C fan).
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Scrub and rinse potatoes thoroughly under running water. Pat dry completely with paper towels.
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Place a potato on a cutting board between two wooden spatulas, chopsticks, or wooden skewers that are no thicker than 1cm. These will prevent you from cutting all the way through the potato. Using a sharp knife, slice thinly across the potato (aim for about 2mm slices) perpendicular to the chopsticks, slicing approximately 90% of the way through but not all the way to the bottom. This creates thin "pages" within the potato that will fan out as it cooks.
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Repeat slicing for all potatoes.
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Rub each sliced potato with 1.5 tsp olive oil and sprinkle with 1/4 tsp salt, rubbing the oil and salt into the slices.
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Place potatoes on a roasting tray lined with foil or parchment paper.
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Bake at 200°C/400°F for 30 minutes.
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Remove from oven. Pour 1/4 cup olive oil over the potatoes and sprinkle with 1.25 tsp salt. Scatter smashed garlic cloves and rosemary sprigs around and between the potatoes.
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Return to oven and bake for another 40 minutes, basting generously with the oil from the tray every 10 minutes. The oil helps the slices get crispy and cook evenly.
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After 40 minutes, check that the potatoes are tender inside by piercing with a fork.
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Once soft, increase oven temperature to 220°C/425°F (200°C fan). Baste again and bake for another 10-15 minutes until the edges and top are golden and crispy.
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Remove from oven and serve immediately while hot and crispy. Discard garlic skins if desired.
💡 Notes
- Source: RecipeTin Eats (https://www.recipetineats.com/hasselback-potatoes/)
- The key to perfect hasselback potatoes is frequent basting—this creates the crispy exterior while keeping the inside tender.
- The thin slicing is essential for creating that beautiful fanned effect. Don't skip the garlic and rosemary; they add wonderful flavor.
- Excellent as a side dish or light main course.