Hasselback Potatoes

Ingredients

• 907 g (2 pounds)baby potatoes (red, Yukon gold or purple, about 5 cm long)
• 30 ml (2 tablespoons)extra-virgin olive oil
• 30 ml (2 tablespoons)minced garlic
• 2.5 ml (½ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)black pepper
• 4 sprigsrosemary
• 4 sprigsthyme
• 3 slices, halvedlemon
• 12.5 ml (2½ teaspoons)apple cider vinegar
• 5 ml (1 teaspoon)lemon juice
• 15 ml (1 tablespoon)minced shallots
• 5 ml (1 teaspoon)chopped rosemary
• 5 ml (1 teaspoon)chopped thyme
• 1.25 ml (¼ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)black pepper
• 60 ml (¼ cup)extra-virgin olive oil

Instructions

1. 1

   Heat the oven

   Set a rack in the centre of the oven and heat it to 220°C (425°F).

2. 2

   Cut the potatoes

   Wash, scrub and dry the potatoes. Rest each one between two chopsticks so the knife cannot cut all the way through. Make slices about 3 mm (⅛ inch) apart, stopping about 6 mm (¼ inch) above the base.

3. 3

   Season the potatoes

   Put the potatoes in a medium bowl and mix them with the olive oil, garlic, salt and pepper.

4. 4

   Roast the potatoes

   Spread the rosemary and thyme sprigs over the base of a 20 cm (8-inch) square baking dish. Arrange the seasoned potatoes cut-side up and add the lemon slices. Roast until tender, about 30 minutes.

5. 5

   Make the sauce

   In a medium bowl, whisk the apple cider vinegar, lemon juice, shallots, chopped rosemary, chopped thyme, salt and pepper. Slowly drizzle in the olive oil while whisking vigorously, until the sauce thickens.

6. 6

   Serve the potatoes

   Drizzle the lemon sauce over the warm roasted potatoes, or serve it alongside.

What are Hasselback potatoes?

Hasselback potatoes are cut into thin, connected slices before roasting, giving them a crisp-edged, fan-like shape. The style is associated with Sweden and is named after the Hasselbacken restaurant in Stockholm.

In this version, small potatoes are roasted over fresh herb sprigs and served with a sharp lemon, garlic and shallot sauce. The cuts let the seasoning reach between the slices while keeping each potato intact.

Nutrition and macros by portion

The nutrition label shows one serving as written: 197 calories, 3g protein, 21g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat; the potatoes contribute a little protein. Pair a serving with a protein-rich main and a green vegetable to make a more balanced plate.

Choosing and cutting the potatoes

Small potatoes: Red, Yukon gold or purple baby potatoes of roughly 5 cm work well here. Similar-sized potatoes are easier to cook evenly in the same dish.

Even cuts: Chopsticks on either side of each potato act as a simple stop for the knife. Keep the slices close together and leave the bottom connected so the potato holds its shape.

Seasoning and herbs

Garlic oil: Toss the potatoes thoroughly so the oil, minced garlic, salt and pepper coat their surfaces and fall into some of the cuts. The whole sprigs underneath add herbal aroma as the potatoes roast.

Fresh herbs: The recipe uses rosemary and thyme both as sprigs in the baking dish and chopped in the sauce. Keep the chopped herbs for the sauce rather than substituting them for the sprigs.

Getting the texture right

Tenderness: The potatoes are ready when a small knife or skewer passes easily into the centre. The method gives an approximate roasting time of 30 minutes, but the potato size and oven can affect how long they need.

Crisp edges: Arrange the potatoes cut-side up so the slices are exposed to the oven. Avoid packing them tightly together in the dish.

Whisking the lemon sauce

Build the base: Whisk the vinegar, lemon juice, shallots, chopped herbs, salt and pepper before adding the oil. This distributes the sharp and savoury ingredients through the sauce.

Add the oil slowly: Drizzle it in while whisking briskly to help the sauce thicken. Serve it over the potatoes while they are warm, or let everyone add their own at the table.

What to serve alongside

For a fuller meal, serve the potatoes with roast chicken, fish or beans, plus a green vegetable or salad. The lemon sauce brings brightness to richer mains and complements simply cooked vegetables.

As a side, portion them alongside a roast or a savoury pie. Spoon over just enough sauce to coat the potatoes without hiding their crisp edges.

Recipe notes & tips

• Choose potatoes of a similar size so they finish roasting at roughly the same time.
• Dry the potatoes well after washing so the oil coats them rather than sitting on water.
• Use chopsticks as a guide to help stop the knife before it reaches the base.
• Keep the cut sides facing upwards when arranging the potatoes in the baking dish.
• Whisk continuously as you drizzle in the sauce oil to help it thicken.

Variations

• Extra lemon: Add a little more lemon juice to the sauce for a sharper finish.
• Herb swap: Use another fresh herb in place of some of the rosemary or thyme in the sauce.
• More garlic: Add extra minced garlic to the oil used to season the potatoes.
• Peppery finish: Grind black pepper over the potatoes just before serving.
• Sauce on the side: Serve the lemon sauce separately so each person can add the amount they like.

Common mistakes to avoid

• Cutting all the way through: Rest the potato between chopsticks to leave its base intact.
• Uneven slices: Keep the gaps between cuts consistent so the potatoes roast more evenly.
• Crowding the dish: Arrange potatoes with space around them so their cut surfaces are exposed.
• Guessing doneness by time alone: Check that the centre is tender, as potato size and oven performance vary.
• Adding oil too quickly: Drizzle it in gradually while whisking to help the sauce thicken.

How to store

Refrigerate leftover potatoes and sauce separately in airtight containers for up to 3 days. Reheat the potatoes in an oven until warmed through; stir the sauce before serving, and add it after reheating.

Frequently asked questions