Baked potatoes can be a healthy side dish. In particular, these sliced Hasselback potatoes can accompany just about any main course. The trick to getting these potatoes sliced crisp is to ensure you have thin slices. Getting perfect slices of potato is easy with a mandoline or even with the right knife (sharp knife) and a cutting board. In this post, I will show you how.
Step-by-step: Sliced Hasselback potatoes
Preheat the oven to 425°F / 220°C/ Gas Mark 6 Seasoning – In a small bowl, combine all the seasoning ingredients. Clean – Peel the potatoes and slice them into thin slices. Pat them dry with paper towels.Pro tip – Ensure the slices are dry or excess moisture will stew, not roast the potatoes. Season – Place the dry slices in a large bowl and drizzle the olive oil and seasoning.Pro tip – I like to shake the pan with the slices and seasoning, adding a little at a time.
Pan – Generously brush a 12-inch skillet or heavy bottom pan with olive oil. Layer the potato slices in an accordion style, making sure to fan them so they are half exposed and half under. Brush the top with melted butter. Then, cover the pan with a piece of aluminum foil.Pro tip – Make sure each potato slice gets some of the oil/butter. This will ensure they stay moist as they release steam in the oven. Bake – Transfer to the oven and bake for 30 minutes. Then, remove the aluminum foil from the pan. Place it back in the oven and bake for another 20 minutes until you have a beautiful light golden color on the edges. Sprinkle with chopped parsley.Pro tip – When entertaining, I like to add a generous brush of melted butter to add more flavor. Enjoy!
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