Hasselback Potatoes

Method

1. Slice the potatoes. Place each potato between two chopsticks. Make thin slices (1/8 inch apart) across the potato — the chopsticks prevent cutting all the way through. The slices should fan slightly.

2. Season and oil. Place potatoes on a sheet pan. Mix melted butter, olive oil, garlic, thyme, salt, and pepper. Brush generously over and between the slices. Use a spoon to drizzle butter into the cuts.

3. Roast at 425°F for 30 minutes. Remove and baste again with the butter mixture, pushing it between the slices.

   Slice against the grain for tenderness. The grain is the direction of the muscle fibers — cutting across them shortens the fibers, making each bite more tender.

4. Increase to 450°F and roast for 15 more minutes until the edges are golden and crispy and the potato is tender when pierced with a knife.

   Roasting at high heat creates caramelization on the surface while the interior cooks gently. Don't crowd the pan — overcrowding traps steam and prevents browning.

5. Finish with Parmesan — sprinkle between the slices during the last 5 minutes of roasting. Garnish with chives and flaky salt.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

Equipment

• Rimmed sheet pan Recommended: Nordic Ware Natural Aluminum Half Sheet Pan
• Sharp knife Recommended: Victorinox Fibrox Pro 8-Inch Chef's Knife · Also good: Victorinox Fibrox Pro 8-Inch Chef's Knife
• Chopsticks or wooden spoons (as cutting guides) Recommended: Riveira Olive Wood Cooking Spoons Set
• Pastry brush Recommended: OXO Good Grips Silicone Pastry Brush

Chef Notes

• The most important thing: Cut the slices thin (1/8 inch) and don't cut all the way through. Place chopsticks or wooden spoons on either side of the potato as guides — the knife stops when it hits the chopstick, leaving the bottom intact. Even slices fan out during roasting and crisp individually.
• Baste the potatoes with garlic butter twice during roasting. The butter seeps between the slices, crisping the edges while keeping the interior creamy. Without basting, the outer slices dry out.
• Start at 425°F for 30 minutes, then increase to 450°F for the last 15 minutes. The initial roast cooks the potato through; the higher heat crisps the edges.
• Yukon Golds are the best potato for this — they're waxy enough to hold their shape but starchy enough to get fluffy inside. Russets work but fall apart more easily.
• The slices fan out as they roast, creating a dramatic accordion effect. The edges get crispy like chips while the center stays creamy like a baked potato.

Common Substitutions

Ingredient	Substitution	Notes
Yukon Gold	Red potatoes or fingerlings	Different texture
Butter	Duck fat	Richer, more savory
Parmesan	Gruyère or cheddar	Different cheese, same technique
Thyme	Rosemary	More assertive herb
Garlic butter	Herb compound butter	More complex

What You're Practicing

Hasselback potatoes teach you precision knife work — making uniform, thin cuts that transform a simple potato into an elegant side dish. The technique of cutting without going through is used in hasselback preparations for any vegetable (zucchini, sweet potato, beets). Visit Techniques for more on knife skills.

You're also learning basting technique — using melted fat to add flavor and promote browning during roasting. Basting is essential for roast chicken, turkey, and any long-roasted protein or vegetable. Explore more at Techniques.