Hasselback Potatoes

roasted hasselback potatoes

5 from 1 reviews

This Hasselback Potatoes Recipe is easy to make yet a beautiful presentation! Thinly sliced potatoes smothered in melted butter and herbs before being roasted to golden brown, tender, and with crispy skins.


  • 3 pounds russet potatoes, about 6-7 medium
  • 3 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped fresh rosemary
  • Kosher Salt
  • Ground Black Pepper
  • Flaky Sea Salt, optional


  1. Prep - Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray or rub with oil and set aside. Rinse and scrub the potatoes clean then dry.
  2. Slice the Potatoes - Lay down two chopsticks or wooden skewers on the sides of a potato. Use share knife and carefully, thinly slice the potatoes into 1/8-1/4 inch slices. Be careful not to slice all the way through - using the skewers as a guide. Add the potatoes to the baking sheet with space in between.
  3. Mix up Butter and Oil - In a small bowl, mix together the olive oil and melted butter. Brush about half of this mixture over the potatoes and in between the slices. Sprinkle the potatoes with a good pinch of kosher salt and black pepper.
  4. Roast - Roast the potatoes for 40 minutes.
  5. Brush again and add herbs - Remove the potatoes from the oven, brush with the remaining butter/oil mixture and sprinkle with the fresh rosemary.
  6. Roast again - Roast the potatoes for another 20 minutes, or until the potatoes are fork tender and browned.
  7. Serve - Transfer to a serving platter and serve immediately. Enjoy!

Keywords: Hasselback Potatoes Recipe, Recipe for Hasselback Potatoes

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