The easiest way to cut hasselback potatoes
So here’s a step by step of my easy way to cut hasselback potatoes – by using a spatula or chopsticks which makes it impossible to accidentally cut all the way through. But, as noted above, it’s also important to ensure you cut through enough, to allow the potatoes to fan out. So make sure your spatula / chopstick is no thicker than 1cm / 0.4″!
How to make Hasselback potatoes
Stable base – Firstly, cut a thin slice off the base so the potato will sit flat and stable.
Cutting guide – Place the potato between the hands of 2 spatulas or chopsticks (or similar), no thicker than 1cm / 0.4″.
In action! See? See how the spatula stops the knife from cutting all the way through? Perfect!
Slice THINLY – Aim for 2mm slices. Thin slices = fans out when baking = crispy edges and getting oil / salt between the slices! (Cutting through far enough is also key to this).
Hasselbacked – Here it is! Run your fingers across the surface and admire your handiwork!
Wonky cuts? Accidentally cut all the way through? Who cares! It’s still going to be delicious – and still going to trump regular plain boring roast spuds. 🙂
Baking hasselback potatoes
Cutting part done – time to bake. This part is easy, but the basting steps are critical!
How to make Hasselback potatoes
Rub with a little oil (just 1 1/2 teaspoons shared between all 5) then salt. Not much at this stage!
Bake 1 – Bake at 200°C/400°F (180°C fan) for 30 minutes. This first bake is to get the potato slices to start opening up so we can get salt and oil in between.
Oil & salt – Then pour 1/4 cup olive oil over the potatoes and sprinkle with salt. Only so much will fall between the slices at this stage, we will coax more flavour in when we baste!
Bake 2 – Return to the oven with the garlic and the rosemary for a further 40 minutes or until the potatoes are cooked through, basting with the oil on the tray every 10 minutes (see below). The bake time will be shorter if you use smaller potatoes (I use 250g/8oz).
How to make Hasselback potatoes
Basting – For the basting, squidge a brush into the oil on the tray.
Brush with intention! Then drag the brush across the surface of the potato, using a little pressure to coax the potato slices apart so salty oil drips down between the slices. Basting is key for hasselback awesomeness, so don’t shortcut this step!
Golden crispness! Crank up the oven to 220°C/425°F (200°C). Then return the potatoes into the oven or a further 10 to 15 minutes to make them extra golden and crispy on the edges.
Sprinkle with a little salt flakes if you want (I want!) then devour while hot and crispy.
Hasselback potatoes fresh out of the oven
Inside of Hasselback potatoes
And with that, I have imparted all my hasselback making learnings to you.
Serve while hot and crispy, with a sprinkle of salt flakes and some fresh rosemary sprigs for decoration, if so desired. And while leftovers will keep for a few days, there really is nothing like hasselbacks fresh out of the oven!
