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Hasselback Potatoes

Hasselback Potatoes


  • Chef's knife
  • Large serving spoon
  • Baking dish


  • 4 large potatoes
  • 4 tablespoons melted butter.
  • Salt
  • Pepper


  • Heat the oven to 200C/180C fan/gas 6.
  • Wash and dry the potatoes.
  • Scrub the potatoes clean and pat them dry.
  • Cut slits in the potatoes, leaving the bottom intact.
  • Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato.
  • Arrange the potatoes in a baking dish.
  • Brush the potatoes all over with half the butter
  • Season with salt and pepper.
  • Bake 30 minutes, then brush with more butter.
  • The potato layers should be separating at this point in cooking so brush with the butter and get some buttery tastiness into those potatoes.
  • Bake another 30 to 40 minutes until the crispy on the edges and easily pierced in the middle with a knife.