Hasselback Potatoes look impressive and complicated, but they are incredibly simple to make. They are a combination of a baked potato and oven chips – and they are absolutely delicious. 

To make Hasselback Potatoes, take a baking potato and lay chopsticks or butter knives on either side of the potato on a cutting board. Using a sharp knife, cut the potato down to the chopsticks/knives, at 1/8″ intervals. The chopsticks/knives prevent you from cutting all the way through the bottom.

Gently separate the slices without breaking the base. It should look like an accordion. In a small bowl, combine some olive oil, sea salt, and herbs of your choice. I used a little minced garlic, dried basil and dried oregano. Brush this mixture over the top of the potato, making sure it seeps down a bit into the slices.

Place the potatoes on a baking tray and bake at 400F / 200C for 45 minutes to 1 hour. I prefer them to be crispy, so I leave them in at least an hour.

Sprinkle with fresh herbs before serving (I used dried parsley and fresh basil).

Pin It