Hasselback Potatoes

Ingredients

• 5 largepotatoes
• 45 ml (3 tbsp)oil
• 5, slicedgarlic cloves
• 2 sprigsfresh rosemary
• to sprinklesalt and pepper

Instructions

1. 1

   Wash and preheat

   Wash and dry the potatoes. If you are using the oven, preheat it to 220°C.

2. 2

   Slice the potatoes

   Set a potato lengthways between two chopsticks. With a sharp knife, make cuts across it about 3 mm apart; the chopsticks help stop the blade going all the way through. The ends are more fragile, so they may still get cut off.

3. 3

   Arrange the potatoes

   Place the sliced potatoes on a lined baking sheet, or put them in the air-fryer basket.

4. 4

   Add the flavourings

   Brush oil over the cut tops. Tuck slices of garlic and some rosemary leaves into a few of the cuts.

5. 5

   Roast in the oven

   Bake at 220°C for about 60 minutes, until the tops are browned and crisp and the centres are tender. Brush with more oil halfway through, then sprinkle with salt and pepper.

6. 6

   Cook in the air fryer

   Air-fry at 204°C for 28–30 minutes, until the tops are browned and crisp and the centres are tender. Brush with more oil halfway through, then sprinkle with salt and pepper.

7. 7

   Serve with a dip

   Enjoy the potatoes with French onion dip or vegan mayonnaise.

What are Hasselback potatoes?

Hasselback potatoes are a Swedish-style way of preparing baked potatoes: thin cuts create a fan while leaving the base intact. The exposed edges crisp in the oven or air fryer, while the inside remains soft.

Here, garlic, fresh rosemary and oil season the potato as it cooks. The cuts also make the potatoes easy to serve with dips.

Nutrition and macros by portion

The nutrition label shows one serving as written: 272 calories, 8g protein, 44g carbs, 9g fat.

The potatoes provide most of the carbohydrate, while the oil contributes most of the fat; the listed nutrition also gives 8 g of protein per serving. Pair a portion with vegetables and a protein-rich main for a more varied plate.

Choosing and slicing the potatoes

Large potatoes: these provide a broad surface for the cuts and enough fluffy centre to contrast with the crisp edges.

Chopsticks: place one on each side of the potato as a guide for the knife. Make the cuts about 3 mm apart, and take care near the ends, which are more delicate.

Getting the crisp edges

Oil: brush it over the cut tops so it reaches the exposed surfaces. Brushing again halfway through cooking follows the recipe’s method and helps coat the potato as the slits open.

Spacing: arrange the potatoes on a lined baking sheet or in the air-fryer basket. Keep them in a single layer so the hot air can reach their tops.

Garlic and rosemary

Garlic: tuck the slices into only some of the cuts, as directed, rather than filling every slit. This gives the potatoes savoury pockets of flavour.

Rosemary: strip off some leaves and place them between the cuts. Use the sprigs listed in the ingredients; the leaves are easier to distribute than whole sprigs.

How to tell when they are done

Oven: bake at 220°C for about 60 minutes. Look for browned, crisp tops and test that the centres are tender.

Air fryer: cook at 204°C for 28–30 minutes, checking for the same crisp tops and tender centres. The two methods have different cooking times, so follow the timing for the one you choose.

Serving ideas

Dips: serve the potatoes with French onion dip or vegan mayonnaise, as suggested in the recipe. Their fan-like shape makes them easy to pick up and dip.

On the plate: offer them as a side with a main dish, or serve them as an appetiser. Add a fresh salad or vegetables alongside for a more balanced meal.

Recipe notes & tips

• Dry the potatoes after washing so the oil can coat their surfaces.
• Use chopsticks on both sides of each potato to help keep the cuts from going through the base.
• Cut carefully around the ends, which are more likely to break off.
• Brush oil into the cuts and over the tops before cooking.
• Check that the centre is tender as well as looking for crisp, browned tops.
• Choose either the oven or air-fryer timing, rather than combining the two.

Variations

• Extra herbs: add more rosemary leaves between the cuts.
• More garlic: tuck additional sliced garlic into a few slits.
• Peppery finish: add extra black pepper with the salt after brushing with oil.
• Dip swap: serve with vegan mayonnaise instead of French onion dip.
• Air-fryer batch: cook the potatoes in the air fryer using the stated temperature and timing.

Common mistakes to avoid

• Cutting through the base: use chopsticks as a guide and stop the blade against them.
• Broken ends: handle the potato carefully while slicing, as the ends are more fragile.
• Skipping the second brush: brush with oil halfway through cooking as directed.
• Undercooked centres: check for tenderness, not just browned tops, before serving.
• Using the wrong timing: the oven takes about 60 minutes, while the air fryer takes 28–30 minutes.

How to store

Store cooled leftovers in an airtight container in the fridge and use within 3–4 days. Reheat in an oven or air fryer until hot, which helps bring back some crispness.

Frequently asked questions