Hasselback potatoes
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Crispy on the outside, tender in the middle, and beautifully fanned for maximum flavour, Hasselback potatoes are the kind of side dish that instantly elevates any meal. Each thin slice opens up as it bakes, creating golden edges that soak up butter, herbs, and seasoning for irresistible texture and taste. They’re simple to prepare, endlessly customisable, and perfect for Sunday roasts, holiday dinners, or adding a little flair to a weeknight plate.
Whether you finish them with garlic butter, parmesan, or fresh herbs, these show‑stopping potatoes deliver big comfort with minimal effort.
Serving Suggestions with hasselback potatoes
- With roast chicken or Sunday roast beef for a crisp‑meets‑tender potato side that feels extra special.
- Alongside grilled steak — the buttery, crispy edges pair beautifully with rich, savoury meat.
- Served with baked salmon and a squeeze of lemon for a lighter, elegant dinner.
- Topped with garlic butter and fresh herbs as a simple vegetarian side.
- Finished with parmesan and served next to pasta for a cosy Italian‑inspired meal.
- Paired with roasted vegetables like carrots, broccoli, or asparagus for an easy weeknight plate.
- With sour cream and chives for a loaded‑potato twist.
- As part of a festive spread with turkey, stuffing, and greens — perfect for Christmas or Easter.
- Next to grilled sausages for a hearty, family‑friendly dinner.
- Served with a fresh green salad to balance the richness.
Hasselback potatoes
Ingredients
- 4 medium baking potatoes
- 3 tbsp olive oil or melted duck fat,
- 2 sprigs of rosemary
- Sea salt
Optional
- 2 garlic cloves, crushed
Instructions
- Place a potato between two wooden spoon handles. Slice downwards into 3mm intervals; the spoon handles will stop you from cutting all the way through.
- If using garlic, in a small bowl, mix the garlic in with the olive oil.
- Place the potatoes on a baking tray. Brush half the oil over the potatoes, pulling the slices gently apart so it gets inside. Season generously with sea salt.
- Roast at 200°C (180°C fan / Gas 6) for 30 minutes.
- Remove from oven, brush with the remaining oil, sprinkle rosemary leaves over the top and roast for another 15–20 minutes until intensely golden and crispy.