Hasselback Potatoes

I am in forever need of items that lend themselves easily to cooking for one. Lunch is a solitary affair and if there is something more boring than eating alone it is cooking for one. My perfect lunch would be tasty, easy and quick to make. So when I came across this recipe for hasselback potatoes, I knew I had struck gold.


Potatoes                     3

Butter                         2 tbsp

Rosemary                  1/2 tsp

Thyme                        1/2 tsp

Red chilly powder       1/4 tsp

1. Preheat your oven to 200C

2. Wash the potatoes thoroughly.

3. Make cuts to the potatoes but do not cut it through


Melt the butter and coat the potatoes with half of the butter using a brush. If you choose, you can add the herbs and chilly powder right away else you can wait and add it at half time. If you are using salted butter, then you won’t need additional salt. Else, add salt as well to the melted butter before coating.


Bake it at 200C for 30 minutes in a greased tray or pan.


It should have attained some crispiness and the slices would have started to separate as you can observe in the picture above. It will be easier to apply the herbs and chilly powder at this stage. You can use the brush and coat the individual slices as well.

Apply the balance butter on the potatoes and bake for another 25 minutes. After 25 minutes, remove and add grated cheese to the potatoes and bake for 5-7 minutes


Once the cheese is melted and appears brownish, remove from the oven and cool.


If you are not adding cheese, then bake it for 30-35 minutes the second time instead of 25 minutes.

My potatoes were very crispy at the top end and soft at the bottom (uncut) end. I liked it that way. If you don’t, then turn the potatoes on its head and bake for the last 15 minutes.

If you want them to be crispier then bake for an additional 10-15 minutes. The thinner the potato slices are crispier it would be.

Easy and yummy! Can’t get better than this.

Happy Baking!

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