How to Prepare Hasselback Potatoes

Roasted hasselback potatoes with garlic, rosemary and sea salt.
Copyright: robynmac

Hasselback potatoes are a novelty and something worth trying as an alternative to roasties at home. Best to use the same-size potatoes to get an even cooking. They make a nice alternative to roast potatoes, Dauphinoise potatoes, Delmonico and Parmentier potatoes. Why not try them with roasted meats such as roast pork, roast duck etc.

Serves 4; Preparation time; 15 minutes; Cooking time: 1 hour


  • 1.5kg medium-sized floury but not waxy potatoes – the varieties of Maris Piper, Desiree and King Edward work well, can be peeled or unpeeled – it’s your choice. 
  • 4 tbsp vegetable oil – sunflower oil, maize or corn oil
  • 4 garlic cloves, bashed
  • a few sprigs of rosemary
  • sea salt flakes – Maldon is always 1st choice


  1. Heat the oven to 200ºC/180ºC fan/gas 6.
  2. Using a metal skewer, insert through the flattest part of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato but be careful not to cut all the way through on both ends. A sharp knife will help to make slices a few millimetres apart. Remove the skewer and repeat with the remaining potatoes.
  3. Place the potatoes with the cut side up in a shallow baking tray. Drizzle with oil. Rub each potato with hands coated in the oil and get some between the slices.
  4. Add the crushed garlic pieces with rosemary.
  5. Roast for between 50 minutes and 1 hour so that the tops of the potatoes are crispy and golden brown.
  6. Baste with oil from the pan partway through the roasting to crisp the potatoes further.
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