Hasselback Potatoes Recipe

Hasselback Potatoes have a seasoned crispy crust and go well with roasts and baked fish. Learn how to make/prepare Hasselback Potatoes by following this easy recipe.
Hasselback Potatoes Recipe
Difficulty Average
Recipe Type Veg.
Serves 8
  • 8 Long Uniform Baking Potatoes (peeled)
  • 3 tbsp Extra-Virgin Olive Oil (divided)
  • ¼ cup Parmesan Cheese
  • ½ cup Fine Breadcrumbs
  • 1 tsp Paprika
  • Kosher Salt (to taste)
  • 2 tbsp Butter (melted)
  • 2 tsp Fresh Parsley (minced for garnishing)
How to make Hasselback Potatoes:
  • Place the potatoes in cold water, to prevent them from turning brown.
  • Cut a thin, lengthwise slice from the bottom of each potato, so that they sit flat on cutting board.
  • Place two long handled wooden spoons on both sides of the potato, to prevent the knife from cutting it entirely through.
  • Using a sharp knife, thinly slice the potato crosswise, avoiding to cut it completely through.
  • Place back the potato in the cold water.
  • Repeat the process with all other potatoes.
  • Grease a shallow baking pan with olive oil.
  • Dry the potatoes using a towel and place them on the greased baking pan.
  • Brush the potatoes with 2 tbsp of olive oil.
  • Place Parmesan cheese, bread crumbs, paprika, kosher salt and remaining 1 tbsp extra-virgin olive oil in a food processor and blend them to form a puree.
  • Spread the puree on the potatoes, pressing them to remain on.
  • Cover the pan with a foil and bake at 450°F, for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes.
  • The potato slices will fan out as they bake.
  • Remove and drizzle melted butter on the potatoes.
  • Garnish with parsley and serve.