Save to Pinterest These hasselback potatoes feature thinly sliced spuds roasted until golden and crispy, infused with a vibrant butter mixture of fresh orange zest, aromatic herbs, and gentle chilli heat. The unique fan-cut technique creates maximum surface area for the flavoured butter to penetrate, resulting in incredibly crisp edges with fluffy centres. Perfect alongside roast meats or as a stunning vegetarian centrepiece.
The first time I attempted hasselback potatoes, I sat at my kitchen counter with two wooden spoons flanking a potato, sweating through every slice. Those thin cuts terrified me but the way those little fans caramelized into golden perfection made all the nervous slicing worth it. Now they are my go to when I want something impressive but secretly straightforward.
Last summer I made these for a Sunday roast when my sister came over. She kept asking what restaurant I ordered them from, and when I explained the wooden spoon trick, we both had a good laugh about how the simplest techniques often produce the most stunning results. Now she makes them every week.
Ingredients
- Yukon Gold or Maris Piper potatoes: These hold their shape beautifully while developing a creamy interior and crispy edges
- Olive oil: Creates the foundation for that golden crunch we are all after
- Unsalted butter: Softened room temperature butter blends perfectly with the zest and herbs
- Orange zest: Use a microplane or fine grater to avoid the bitter white pith
- Fresh parsley and thyme: These herbs stand up to roasting without losing their vibrant flavor
- Red chilli: Adjust the amount based on your spice tolerance and the chilli heat level
- Smoked paprika: Adds a subtle warmth that complements the citrus brightness
Instructions
- Prep your oven and station:
- Preheat to 200°C and grab two wooden spoons or chopsticks plus your sharpest knife.
- Master the hasselback slice:
- Place each potato between the wooden spoon handles and slice thinly, stopping when the knife hits the spoons to keep the base intact.
- Season and arrange:
- Brush the potatoes all over with olive oil, sprinkle with salt and pepper, and space them on a parchment lined baking tray.
- Whip up the orange butter:
- Combine softened butter with orange zest, chopped parsley, thyme leaves, finely chopped chilli, minced garlic, smoked paprika, and sea salt until fragrant and well blended.
- Butter those crevices:
- Gently work the flavoured butter between the potato slices using your fingers, keeping some aside for later.
- Roast to golden perfection:
- Bake for 40 minutes, baste with the reserved butter, then return to the oven for 20 more minutes until crispy and tender.
Save to Pinterest There is something deeply satisfying about pulling these from the oven, all fanned out and glistening with orange scented butter. They have become my signature dish at dinner parties because people cannot stop talking about them.
Choosing the Right Potatoes
I have tested countless potato varieties and waxy ones like Maris Piper or buttery Yukon Gold consistently deliver the best results. They hold those delicate slices together while becoming incredibly fluffy inside. Russets tend to fall apart and starchy varieties do not crisp up quite the same way.
Timing Your Roast
The key is patience during that first 40 minutes when the potatoes are slowly cooking through. The second phase with the extra butter basting is what creates those spectacular crispy edges that make people reach for seconds. Rush this step and you miss out on the texture magic.
Serving Suggestions
These potatoes shine alongside roast chicken, grilled salmon, or as the star of a vegetarian dinner plate. The citrus notes cut through rich meats while the chilli adds just enough kick to keep things interesting.
- Pair with a crisp white wine like Sauvignon Blanc
- Extra orange zest on top adds a restaurant style finish
- Leftovers reheat surprisingly well in a hot oven
Save to Pinterest These potatoes have a way of making any meal feel special, even on a random Tuesday evening. Enjoy every buttery, crispy bite.
Questions & Answers About the Recipe
- → What makes hasselback potatoes special?
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The distinctive fan-cut technique creates extra surface area for crispy edges while keeping the centre fluffy and tender. Each slice gets coated in the flavoured butter, maximising flavour absorption throughout.
- → Why use wooden spoons when slicing?
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Placing potatoes between wooden spoons or chopsticks prevents the knife from cutting completely through. This keeps the base intact, creating the signature fan appearance that holds its shape during roasting.
- → Can I prepare these in advance?
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You can slice the potatoes and prepare the flavoured butter up to 24 hours ahead. Store separately in the refrigerator, then assemble and roast when ready to serve.
- → What potatoes work best for hasselback?
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Yukon Gold or Maris Piper potatoes are ideal due to their waxy texture and naturally creamy flesh. They hold their shape well whilst developing a beautiful golden crust during roasting.
- → How do I get extra crispy results?
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Gently fan the slices apart before roasting to increase surface area. Basting with butter halfway through cooking ensures even browning and maximises crispiness on those delicate edges.
- → Can I adjust the heat level?
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Absolutely. Reduce or omit the chilli for a milder version, or increase the quantity and include some seeds if you prefer more spice. The butter mixture is easily customised to your taste.
