How do you make Jamie Oliver's Hasselback potatoes?

Jamie Oliver’s version of potatoes focuses on simple ingredients and bold flavor. He slices the potatoes thinly, then roasts them with olive oil, garlic, and herbs. The key is frequent basting during cooking, which helps the potatoes become crispy and flavorful.

What is the easiest way to cut hasselback potatoes?

The easiest way to cut hasselback potatoes is to place the potato between two chopsticks or wooden spoons. This prevents cutting all the way through. Then slice evenly to create thin sections for the classic look.

What is a Hasselback potato?

A Hasselback potato is a potato that is thinly sliced but kept whole at the base. This creates a fan shape when baked. Because of this design, the potato becomes crispy on the outside while staying soft inside.

Do you boil potatoes before hasselback?

No, you do not need to boil potatoes before making potatoes . In fact, baking them directly helps achieve the crispy edges that make this dish special. However, some people partially boil them to reduce cooking time.

Hasselback Potatoes

Description

These Hasselback Potatoes are an impressive and delicious side dish. Cut into thin fan-like slices, they become crisp around the edges while staying tender in the middle. Finished with garlic butter, sage, and fresh herbs, they are perfect for holidays, family dinners, or any special occasion.

Ingredients

Scale

6 medium Yukon Gold potatoes
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
Fresh sage leaves
1 recipe garlic butter, melted
Fresh parsley, for serving
Red pepper flakes, for serving

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Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place a potato on a cutting board and position chopsticks or butter knives along both sides.
Slice the potato crosswise into 1/8-inch slices, stopping before cutting all the way through.
Repeat with the remaining potatoes.
Place the potatoes on the prepared baking sheet.
Drizzle with olive oil and season with salt and pepper.
Carefully tuck fresh sage leaves between the potato slices.
Drizzle with a little more olive oil and roast for 50 minutes.
Remove from the oven and brush generously with melted garlic butter.
Return to the oven and roast for another 25 minutes until tender and crispy.
Season with additional salt and pepper to taste.
Garnish with fresh parsley and red pepper flakes before serving.

Notes

Keep the slices thin for the best texture and use chopsticks or butter knives as guides to prevent cutting through the potatoes. Brush with garlic butter during the final stage of baking and serve immediately for maximum crispiness.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baked
Cuisine: Swedish

Nutrition

Serving Size: 1 potato
Calories: 280
Sugar: 2g
Sodium: 320mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 4g
Cholesterol: 15mg