Potato Dishes
Hasselback Potatoes
Potatoes sliced thinly almost all the way through so they fan out in the oven, basted with garlic and rosemary butter until the edges turn crisp and golden while the insides stay fluffy, finished with Parmesan and crumbs.
- Serves 4
- Hands-on 20 min
- Roast about 1 hr 10 min
- Use chopsticks to slice safely
- Swedish
Method
Heat the oven to 220°C (fan 200°C, gas 7). Peel the potatoes (1.2 kg) if you like (or just scrub them) and cut a thin slice off one long side of each so it sits flat.
Lay a potato flat between two chopsticks or wooden spoon handles. Cut thin slices 2–3 mm apart all along it, stopping when the knife hits the chopsticks so the base stays joined. Repeat with the rest, dropping them into cold water as you go.
Drain and pat the potatoes very dry. Mix the butter (50 g), oil (3 tbsp), garlic (3 cloves) and rosemary (a little).
Put the potatoes cut-side up in a roasting tin, brush generously with half the garlic butter, letting it run between the slices, and season with the salt (1 tsp) and pepper. Roast for 35 minutes.
Brush with the remaining butter, gently easing the slices apart, and roast for 25–30 minutes more until the edges are crisp and a knife slides easily into the base.
If using the topping, mix the Parmesan (30 g) and breadcrumbs (2 tbsp), scatter over and roast for a final 5–10 minutes until golden. Serve straight away.
Tip: tap a step to tick it off as you cook.
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See also
Chef’s notes
- A floury potato such as Maris Piper or King Edward gives the crispest edges; waxy potatoes hold their shape but stay softer.
- Parboiling the whole potatoes for 5 minutes before slicing (let them cool first) shortens the roasting time by about 15 minutes.
- They are a good alternative to roast potatoes with a Sunday roast and fit alongside the meat in the oven.
- Vegan: use all olive oil and skip the Parmesan.
How this recipe was developed
We compared BBC Good Food’s hasselback potatoes with the most-rated version on Allrecipes.
- Garlic and rosemary. BBC Good Food’s version (4.5/5 from 47 ratings) roasts floury potatoes with garlic and rosemary.
- Butter and a crumb finish. Allrecipes’ Hasselback Potatoes (4.4/5 from 469 ratings) brush with butter and finish with Romano cheese and crumbs; we use Parmesan and make it optional.
- Two bastings. Both baste during cooking; we baste twice so the butter gets between the slices as they open.
Sources we compared (ratings as shown on each site on 1 November 2026):
- BBC Good Food (Anna Glover): Hasselback potatoes (4.5/5, 47 ratings)
- Allrecipes (POMPIER850): Hasselback Potatoes (4.4/5, 469 ratings)
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.