Baked Sliced Hasselback Potatoes

Ingredients

• 907 g (2 lb)potatoes (about 6 medium; russet, red-skinned or Yukon)
• 5 ml (1 tsp)kosher salt
• 5 ml (1 tsp)black pepper
• 5 ml (1 tsp)garlic powder
• 15 ml (1 tbsp)onion powder
• 15 ml (1 tbsp)dried oregano
• 5 ml (1 tsp)paprika (sweet, smoked or hot)
• 60 ml (4 tbsp)olive oil
• 57 g (4 tbsp)melted butter
• 30 ml (2 tbsp)fresh parsley, finely chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F; Gas Mark 6).

2. 2

   Mix the seasoning

   Combine all the seasoning ingredients in a small bowl.

3. 3

   Prepare the potatoes

   Peel the potatoes and slice them thinly. Pat the slices dry with paper towels.

4. 4

   Season the slices

   Put the dry slices in a large bowl, drizzle with the olive oil and add the seasoning.

5. 5

   Arrange in the pan

   Brush a 30 cm (12-inch) skillet or heavy-based pan generously with olive oil. Arrange the potato slices in an accordion pattern, fanning them so each slice is partly exposed and partly covered. Brush the tops with melted butter, then cover the pan with a piece of aluminium foil.

6. 6

   Bake until golden

   Bake for 30 minutes, then remove the foil and return the pan to the oven for another 20 minutes, until the edges are lightly golden. Sprinkle with the chopped parsley.

7. 7

   Serve the potatoes

   Enjoy!

What are Hasselback potatoes?

Hasselback potatoes are cut into thin slices that remain joined at the base, creating a fan-like shape. The style is associated with Hasselbacken restaurant in Stockholm, while this baked version uses a skillet and a seasoned coating.

The layered arrangement lets the exposed edges brown while the covered parts stay tender. Here, garlic, onion, oregano and paprika season the potatoes, with butter brushed on before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 118 calories, 1g protein, 1g carbs, 13g fat.

The potatoes provide most of the carbohydrates, while olive oil and butter contribute most of the fat; the parsley and seasonings contribute little protein. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Choose and slice the potatoes

Potato choice: Russet, red-skinned or Yukon potatoes are all listed for this recipe. Choose medium potatoes of a similar size so they cook at a similar pace.

Even slices: Thin, consistent slices help the potatoes cook through within the stated baking time. Patting them dry before seasoning helps remove surface moisture.

Build the seasoning

Spice mix: Salt, pepper, garlic powder, onion powder and dried oregano make the base seasoning. Choose sweet, smoked or hot paprika according to the flavour you want.

Coating: Toss the dried slices with olive oil and the seasoning before arranging them. Take care to distribute the mixture across the slices rather than leaving it all at the bottom of the bowl.

Arrange the slices carefully

Accordion pattern: Set the slices in the pan so they fan out and overlap, with part of each slice exposed. This arrangement gives the potatoes their layered look and leaves edges open to brown.

Butter finish: Brush the melted butter over the tops after arranging. Covering the pan with foil for the first part of baking protects the potatoes before the uncovered browning stage.

Watch the colour and texture

First bake: Keep the foil on for 30 minutes, as directed, to let the potatoes bake before browning. The recipe does not specify a separate doneness test at this stage.

Final bake: Remove the foil and bake for another 20 minutes, looking for lightly golden edges. If the slices are not yet tender, the recipe does not give an extra cooking time, so check them before serving.

Serve as a side

These potatoes suit a special-occasion meal and can be served alongside a main dish and vegetables. Add the parsley at the end, as directed, for a fresh finish.

Since the potatoes are seasoned and brushed with oil and butter, pair them with a simply prepared main or a lighter vegetable side to keep the plate balanced.

Recipe notes & tips

• Dry the potato slices thoroughly before adding the oil and seasoning.
• Choose potatoes that are similar in size for more even baking.
• Use a large bowl so you can coat the slices without crushing them.
• Brush the pan well with olive oil before arranging the slices.
• Remove the foil after 30 minutes so the edges can brown during the final 20 minutes.
• Chop the parsley finely so it is easy to scatter over the finished potatoes.

Variations

• Change the paprika: Choose sweet, smoked or hot paprika to adjust the seasoning.
• Use red-skinned potatoes: Swap in the red-skinned potatoes listed in the recipe.
• Try Yukon potatoes: Use Yukon potatoes in place of russets.
• Keep it herb-led: Use the dried oregano as listed for an aromatic seasoning.
• Adjust the garlic: Add more or less of the listed garlic powder to suit your taste.

Common mistakes to avoid

• Uneven slices: Slice the potatoes to a similar thickness so they bake more evenly.
• Wet potatoes: Pat the slices dry before adding oil and seasoning.
• Crowded bowl: Toss the slices in a large bowl so the seasoning can spread around.
• Poor pan coverage: Brush the skillet generously with olive oil before layering the potatoes.
• Removing the foil too soon: Keep the pan covered for the first 30 minutes, then uncover for the final 20.
• Skipping the final check: Look for lightly golden edges and check that the potatoes are tender before serving.

How to store

Cool leftovers, then refrigerate in an airtight container for up to 3 days. Reheat in an oven until hot, uncovering them so the edges can crisp again.

Frequently asked questions