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Hasselback potatoes recipe

Hasselback potatoes recipe

159 ratings

Swap your classic roasties for these simple hasselback potatoes. Baby potatoes are sliced thinly down the middle, drizzled with plenty of garlic butter and roasted until crisp on the outside and perfectly fluffy in the centre – the ideal side dish for your next Sunday roast. See method

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 348 calories / serving
  • Vegetarian
  • Gluten-free


  • 1kg new potatoes, or other small potatoes
  • 40g butter, melted
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp dried rosemary
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    7g 34%
  • Sugars

    3g 4%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 39.8g Protein 4.4g Fibre 4.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Carefully make small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through.
  2. Put the potatoes in a large roasting tray. Mix together the butter, oil, garlic and rosemary and generously brush over the potatoes. Season and roast for 30 mins.
  3. Remove from the oven and brush them with the melted butter from the tray. Return to the oven and roast for a further 20 mins. Repeat once more, brushing the butter into the cuts in the potatoes and return to the oven for a further 10-15 mins, until golden and crispy around the edges. Serve immediately.

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