Hasselback Potatoes

Name: Hasselback Potatoes
Total time: 1 h 18 min
Yield: 4 servings
Ingredients: 8 piece waxy potatoes; 3 clove Garlic; 60 g Butter; 2 tbsp Extra-virgin olive oil; 1 tsp Fine salt; 1 pinch Ground black pepper; 6 sprig Fresh thyme

1 hr 11 min · 11 min active · makes ~115 g · Medium

Thinly sliced waxy potatoes layered with garlic, butter, and fresh thyme, roasted until golden and finished with garlicky pan juices.

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Hasselback Potatoes

Thinly sliced waxy potatoes layered with garlic, butter, and fresh thyme, roasted until golden and finished with garlicky pan juices.

See more →

TOTAL TIME

1 hr 11 min

ACTIVE TIME

11 min

QUANTITY

~115 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/7

Tools0/15

Ingredients

0/7 gathered · 4 servings

8piece

3clove

60g

2tbsp

1tsp

1pinch

6sprig

#	Quantity	Notes	State
1	8piece	—	—
2	3clove	—	—
3	60g	—	—
4	2tbsp	—	—
5	1tsp	—	—
6	1pinch	—	—
7	6sprig	—	—

Tools

16 items

Serveware

1 item

Procedure

24 steps

1 of 24

Heat the oven to 220 °C.

220°C

⏱ 15 min

2 of 24

Put the potatoes in the colander.

Waxy potatoes · 8 piece

⏱ 10s

ResultWaxy potatoes

3 of 24

Scrub the potatoes under cold running water until the skins are clean.

⏱ 1 min

ResultScrubbed potatoes

4 of 24

Lift the potatoes onto the chopping board and pat them dry with kitchen paper.

⏱ 20s

ResultDried potatoes

5 of 24

Working one potato at a time, lay it flat and make cuts across the potato at 3 mm intervals, stopping about 5 mm from the base so the slices stay connected — lay a chopstick along each side of the potato to act as a depth guide if needed.

⏱ 3 min

ResultHasselback-cut potatoesused in step 13

6 of 24

Crush each garlic clove with the flat of the knife, then pull away and discard the papery skin.

Garlic · 3 clove

⏱ 30s

ResultPeeled garlic cloves

7 of 24

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 6

⏱ 30s

ResultFinely chopped garlicused in step 10

8 of 24

Put the butter in the small saucepan.

Butter · 60 g

⏱ 5s

ResultButter

9 of 24

Set the pan over a low heat and warm the butter, swirling occasionally, until it is fully melted.

⏱ 1 min 30s

ResultMelted butter

10 of 24

Tip the finely chopped garlic into the melted butter.

Finely chopped garlic · step 7

⏱ 10s

ResultFinely chopped garlic and melted butter

11 of 24

Pour the olive oil into the pan.

Extra-virgin olive oil · 2 tbsp

⏱ 5s

ResultFinely chopped garlic and melted butter and extra-virgin olive oil

12 of 24

Stir the butter, garlic and oil together until evenly combined.

⏱ 20s

ResultGarlic butterused in step 14

13 of 24

Arrange the hasselback-cut potatoes cut-side up in the roasting tin, spacing them so they are not touching.

Hasselback-cut potatoes · step 5

⏱ 20s

ResultHasselback-cut potatoes

14 of 24

Use the pastry brush to coat the potatoes generously with the garlic butter basting mixture, pressing the brush into the cuts so the mixture runs down between the slices.

Garlic butter · step 12

⏱ 1 min

ResultBasted hasselback potatoes

15 of 24

Sprinkle the salt evenly over the potatoes, letting it fall into the cuts.

Fine salt · 1 tsp

⏱ 15s

ResultSalted hasselback potatoes

16 of 24

Shake a pinch of ground black pepper evenly over the potatoes.

Ground black pepper · 1 pinch

⏱ 10s

ResultSeasoned hasselback potatoes

17 of 24

Slide the roasting tin into the oven.

⏱ 10s

ResultSeasoned hasselback potatoes

18 of 24

Bake the potatoes for 40 minutes, until the cuts have begun to fan open and the edges are turning golden.

220°C

⏱ 40 min

ResultPar-baked hasselback potatoes

19 of 24

Pull the roasting tin out of the oven using oven gloves and set it on the kitchen counter.

⏱ 15s

ResultPar-baked hasselback potatoes

20 of 24

Spoon or brush the pan juices and any remaining basting mixture back over the potatoes, working it into the cuts.

⏱ 45s

ResultRe-basted hasselback potatoes

21 of 24

Tuck the thyme sprigs around and between the potatoes.

Fresh thyme · 6 sprig

⏱ 15s

ResultRe-basted hasselback potatoes and fresh thyme

22 of 24

Return the tin to the oven.

⏱ 10s

ResultRe-basted hasselback potatoes and fresh thyme

23 of 24

Bake for a further 20 minutes until the potatoes are crisp and deeply golden at the edges and a skewer meets no resistance through the centre.

220°C

⏱ 20 min

ResultCrisp hasselback potatoes

24 of 24

Lift the roasting tin out of the oven with oven gloves.

⏱ 15s

ResultCrisp hasselback potatoes

Total Time1 hr 11 min

#	Product	Tool	Action
1	—	220°C	Heat the oven to 220 °C.⏱ 15 min
2	8 piece		Put the potatoes in the colander.⏱ 10sResultWaxy potatoes
3	—		Scrub the potatoes under cold running water until the skins are clean.⏱ 1 minResultScrubbed potatoes
4	—		Lift the potatoes onto the chopping board and pat them dry with kitchen paper.⏱ 20sResultDried potatoes
5	—		Working one potato at a time, lay it flat and make cuts across the potato at 3 mm intervals, stopping about 5 mm from the base so the slices stay connected — lay a chopstick along each side of the potato to act as a depth guide if needed.⏱ 3 minResultHasselback-cut potatoesused in step 13
6	3 clove		Crush each garlic clove with the flat of the knife, then pull away and discard the papery skin.⏱ 30sResultPeeled garlic cloves
7	Peeled garlic clovesstep 6		Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlicused in step 10
8	60 g		Put the butter in the small saucepan.⏱ 5sResultButter
9	—		Set the pan over a low heat and warm the butter, swirling occasionally, until it is fully melted.⏱ 1 min 30sResultMelted butter
10	Finely chopped garlicstep 7		Tip the finely chopped garlic into the melted butter.⏱ 10sResultFinely chopped garlic and melted butter
11	2 tbsp		Pour the olive oil into the pan.⏱ 5sResultFinely chopped garlic and melted butter and extra-virgin olive oil
12	—		Stir the butter, garlic and oil together until evenly combined.⏱ 20sResultGarlic butterused in step 14
13	Hasselback-cut potatoesstep 5		Arrange the hasselback-cut potatoes cut-side up in the roasting tin, spacing them so they are not touching.⏱ 20sResultHasselback-cut potatoes
14	Garlic butterstep 12		Use the pastry brush to coat the potatoes generously with the garlic butter basting mixture, pressing the brush into the cuts so the mixture runs down between the slices.⏱ 1 minResultBasted hasselback potatoes
15	1 tsp		Sprinkle the salt evenly over the potatoes, letting it fall into the cuts.⏱ 15sResultSalted hasselback potatoes
16	1 pinch		Shake a pinch of ground black pepper evenly over the potatoes.⏱ 10sResultSeasoned hasselback potatoes
17	—		Slide the roasting tin into the oven.⏱ 10sResultSeasoned hasselback potatoes
18	—	220°C	Bake the potatoes for 40 minutes, until the cuts have begun to fan open and the edges are turning golden.⏱ 40 minResultPar-baked hasselback potatoes
19	—		Pull the roasting tin out of the oven using oven gloves and set it on the kitchen counter.⏱ 15sResultPar-baked hasselback potatoes
20	—		Spoon or brush the pan juices and any remaining basting mixture back over the potatoes, working it into the cuts.⏱ 45sResultRe-basted hasselback potatoes
21	6 sprig		Tuck the thyme sprigs around and between the potatoes.⏱ 15sResultRe-basted hasselback potatoes and fresh thyme
22	—		Return the tin to the oven.⏱ 10sResultRe-basted hasselback potatoes and fresh thyme
23	—	220°C	Bake for a further 20 minutes until the potatoes are crisp and deeply golden at the edges and a skewer meets no resistance through the centre.⏱ 20 minResultCrisp hasselback potatoes
24	—		Lift the roasting tin out of the oven with oven gloves.⏱ 15sResultCrisp hasselback potatoes
Total Time			1 hr 11 min

Serving

Use a spatula to put the potatoes on a warm serving dish and spoon any garlicky pan juices over the top.

Nutrition

per serving

Estimated · pre-cooking · 86% ingredients covered

Nutrient	Per serving
	176kcal
	0.5g
	19g
	9g
	2g
	0.1g
	0.2g
	680mg

Ingredients0/7

Tools0/15

Recipe

Hasselback Potatoes

Thinly sliced waxy potatoes layered with garlic, butter, and fresh thyme, roasted until golden and finished with garlicky pan juices.

What you’ll doYou will scrub and dry whole potatoes, then slice them thinly across the top without cutting all the way through, using a chopstick as a depth guide. You will melt butter with garlic and oil, brush this mixture generously into the sliced potatoes, season them with salt and pepper, and roast them in two stages: first 40 minutes until the cuts begin to fan and edges gild, then a final 20 minutes after basting again and tucking thyme between the slices, until the centres yield to a skewer.

Serves4

Total1 hr 11 min

LevelMedium

Ingredients

Waxy potatoes8 piece
Garlic3 clove
Butter60 g
Extra-virgin olive oil2 tbsp
Fine salt1 tsp
Ground black pepper1 pinch
Fresh thyme6 sprig

Tools

Large spatulaSpoonOvenRoasting tinServing dishSmall saucepanPastry brushChef's knifeSkewerChopsticksColanderScrubbing brushKitchen paperOven gloveChopping boardSkewers

Method

Heat the oven to 220 °C.

220°C15 minOven

Put the potatoes in the colander.

10sColanderWaxy potatoes · 8 piece

Scrub the potatoes under cold running water until the skins are clean.

1 minColander, Scrubbing brush

Lift the potatoes onto the chopping board and pat them dry with kitchen paper.

20sChopping board, Kitchen paper

Result · Hasselback-cut potatoes · used in step 13

3 minChopping board, Chefs knife

Crush each garlic clove with the flat of the knife, then pull away and discard the papery skin.

30sChopping board, Chefs knifeGarlic · 3 clove

Finely chop the peeled garlic cloves.

Result · Finely chopped garlic · used in step 10

30sChopping board, Chefs knifePeeled garlic cloves · step 6

Put the butter in the small saucepan.

5sSmall saucepanButter · 60 g

Set the pan over a low heat and warm the butter, swirling occasionally, until it is fully melted.

1 min 30sSmall saucepan

Tip the finely chopped garlic into the melted butter.

10sSmall saucepanFinely chopped garlic · step 7

Pour the olive oil into the pan.

5sSmall saucepanExtra-virgin olive oil · 2 tbsp

Stir the butter, garlic and oil together until evenly combined.

Result · Garlic butter · used in step 14

20sSmall saucepan, Spoon

Arrange the hasselback-cut potatoes cut-side up in the roasting tin, spacing them so they are not touching.

20sRoasting tinHasselback-cut potatoes · step 5

Use the pastry brush to coat the potatoes generously with the garlic butter basting mixture, pressing the brush into the cuts so the mixture runs down between the slices.

1 minRoasting tin, Pastry brushGarlic butter · step 12

Sprinkle the salt evenly over the potatoes, letting it fall into the cuts.

15sRoasting tinFine salt · 1 tsp

Shake a pinch of ground black pepper evenly over the potatoes.

10sRoasting tinGround black pepper · 1 pinch

Slide the roasting tin into the oven.

10sRoasting tin, Oven, Oven glove

Bake the potatoes for 40 minutes, until the cuts have begun to fan open and the edges are turning golden.

220°C40 minRoasting tin, Oven

Pull the roasting tin out of the oven using oven gloves and set it on the kitchen counter.

15sRoasting tin, Oven, Oven glove

Spoon or brush the pan juices and any remaining basting mixture back over the potatoes, working it into the cuts.

45sRoasting tin, Pastry brush

Tuck the thyme sprigs around and between the potatoes.

15sRoasting tinFresh thyme · 6 sprig

Return the tin to the oven.

10sRoasting tin, Oven, Oven glove

Bake for a further 20 minutes until the potatoes are crisp and deeply golden at the edges and a skewer meets no resistance through the centre.

220°C20 minRoasting tin, Oven, Skewers

Lift the roasting tin out of the oven with oven gloves.

15sRoasting tin, Oven, Oven glove

Use a spatula to put the potatoes on a warm serving dish and spoon any garlicky pan juices over the top.

Result · Crisp hasselback potatoes

30sServing dish, Large spatulaCrisp hasselback potatoes · step 24

Printed 7 October 2026