Menu Enter a recipe name, ingredient, keyword...

Hasselback Potatoes - Cooking Light


Once you eat a Hasselback potato, you'll wonder why you waited so long to try it. The increased surface area exposed to the oven's heat means you get lots of crispy edges, while the base of each slice still holds soft, tender flesh.

Google Ads
Rate this recipe 4.4/5 (28 Votes)


  • Potatoes
  • Olive Oil
  • Sea Salt
  • Pepper
  • Herbs
  • Garlic


Servings 1
Adapted from


Step 1

It's a delicious effect that's easy to create:

Cut most of the way through a potato at 1/8-inch intervals so that it looks like an accordion.

A handy trick: Line up chopsticks or butter knives on both sides at the base of the tater; they'll stop the knife from going all the way through.

Combine some olive oil, sea salt, pepper, herbs, and garlic, and brush over the potato, making sure the oil seeps between slices.

Bake, uncovered, at 450° for 45 minutes to an hour, depending on the size and type of potato. Sprinkle with more fresh herbs.

You'll also love

Review this recipe

Guinness Corned Beef with Potatoes and Brussel Sprouts Picnic Potatoes