Print Recipe

Hasselback Potatoes

adapted from Pham Fatale
Author: Jillee


  • 6 red potatoes
  • 2 tablespoons olive oil
  • 4 tablespoons butter melted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  1. Line a baking pan with aluminum foil and brush with olive oil.
  2. For the garlic-flavored butter: Mix the minced garlic and melted butter with salt and pepper. Set aside.
  3. Wash the potatoes (no need to peel). Cover with cold water. Bring to a boil and cook for about 5-6 minutes. The potatoes should still be firm. Drain.
  4. Preheat oven to 425°F.
  5. Once the potatoes are cool enough to handle, cut off a thin slice on one side to create a base, then starting from one end of the potato, cut almost all the way through, at about 1/8 inch intervals.
  6. Place the potatoes on the greased baking pan. Fan the slices of each potato apart and pour 1 – 2 teaspoons of garlic butter over each potato, making sure to get some in between each slice. Sprinkle with some more kosher salt and pepper.
  7. Transfer back into the hot oven and roast for about 45 minutes at 425°, or until the potatoes turn crispy and the flesh is soft.