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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Hasselback Potato Recipe Crispy Fan-Cut
- Total Time: 100 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Hasselback potato recipe guarantees gloriously crispy edges and a tender, creamy interior, making it a sensational and impressive side dish for family dinners. The streamlined method maximizes crispiness, transforming humble potatoes into a healthier and tastier option.
Ingredients
- 6 medium Russet or Yukon Gold potatoes (approx. 2–2.5 lbs), scrubbed clean
- 3 tbsp (45ml) olive oil
- 2 tbsp (30ml) melted butter (Or use a plant-based butter for dairy-free, or more olive oil)
- 1 tsp (5g) sea salt
- 0.5 tsp (2.5g) black pepper
- 2 cloves garlic, minced (optional)
- 1 tbsp (15g) fresh rosemary or thyme, chopped (optional)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prep the Potatoes: Preheat oven to 400°F (200°C). Place each potato between two wooden spoon handles. Slice crosswise into thin, even cuts (about 0.125-inch thick), stopping when your knife hits the spoons.
- Rinse & Dry: Briefly rinse sliced potatoes under cold water; this removes excess starch for crispiness. Pat them thoroughly dry with a clean kitchen towel until no moisture remains.
- Season & Oil: Arrange potatoes on a parchment-lined baking sheet. Drizzle with 2 tbsp (30ml) olive oil, salt, and pepper. Gently fan out slices, then rub oil and seasoning into cuts and over skin.
- First Bake: Bake for 30-40 minutes, or until slices start to separate, soften slightly, and edges begin to look dry.
- Butter & Flavor Boost: Remove from oven. In a small bowl, combine melted butter (or remaining olive oil), minced garlic, and fresh herbs (if using). Brush generously over and into potato cuts. (If the potatoes look very dry, add 1-2 teaspoons of extra olive oil to the butter mixture.)
- Final Crisp: Return to oven and bake another 30-45 minutes, or until deeply golden brown and audibly crispy when lightly tapped.
Notes
For extra crispiness, drizzle with a little extra oil halfway through the second bake. Ensure potatoes are thoroughly dried before baking and do not crowd the baking sheet to achieve maximum crispiness. Use firm, unblemished potatoes of similar size for even cooking. Vegan/dairy-free option: use all olive oil or plant-based butter. Lower sodium option: reduce salt to 0.5 tsp or use a salt-free seasoning blend. Skip garlic and herbs for a kid-friendly version.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 280 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg