Crispy Garlic Hasselback Potatoes
📝 Ingredients
4–6 medium potatoes (Yukon Gold or russet)
3 tbsp melted butter
2 tbsp olive oil
3–4 cloves garlic (minced)
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional)
1 tsp dried thyme or rosemary
½ cup shredded cheese (cheddar or parmesan – optional)
Fresh parsley (for garnish)
👩🍳 Instructions
Preheat oven
Set oven to 200°C (400°F) and line a baking tray.
Prepare the potatoes
Wash and dry potatoes
Slice thin cuts across each potato, without cutting all the way through
💡 Tip: Place the potato between two wooden spoons or chopsticks to avoid cutting through
Make garlic butter
In a bowl, mix:
Melted butter
Olive oil
Garlic
Salt, pepper, paprika, and herbs
Coat the potatoes
Place potatoes on the tray
Brush generously with the garlic butter, making sure it seeps between the slices
Bake (first stage)
Bake for 30 minutes
Remove and brush again with more garlic butter
Bake (second stage)
Return to oven for another 20–30 minutes
Potatoes should be crispy outside and tender inside
Add cheese (optional)
Sprinkle cheese over the top during the last 5–10 minutes
Let it melt and get slightly golden
Garnish & serve
Sprinkle with fresh parsley
Serve hot
🔥 Tips for Perfect Hasselback Potatoes
Use starchy potatoes for fluffier insides
Baste multiple times for extra crispiness
Fan the slices slightly before baking so they crisp up evenly
Crispy Garlic Hasselback Potatoes
