Hasselback Potatoes

Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

Hasselbacks are gorgeous: they have style and show up a beautiful crust and texture. They look a bit like Persian shutters. Try adding a couple of tablespoons of pesto to the cooked potatoes, spooning the pan juices over as well so that they are nicely oiled and the pesto runs into the cavities. Roast them for another 5 or 10 minutes and serve immediately. A nice, not-too-hot, grainy mustard works well, too. Choose rounded potatoes that will sit nicely on the tray once they have been halved and still have a good bulge of volume to sculpt.


  • 6 fairly large potatoes
  • 50 g ( oz) butter
  • 2 tablespoons olive oil
  • a handful of sage leaves


Preheat your oven to 220°C (425°F/Gas 7). Peel the potatoes and cut them in half lengthways. Sit them, flat side down, on a chopping board. Using a small sharp knife, start at one end of the potato and cut down through the top, about a third of the way through. Make another cut about 1 mm away from the first, slightly on the diagonal towards the first cut, and break away the little piece of potato to make a slit. Continue along the potato, making slits about 5 mm (¼ inch) apart.

Handling the potatoes carefully so that they don’t break, arrange them in a baking dish. Add the butter and oil and season with salt and pepper. Scatter the sage leaves around and bake for 45 minutes – 1 hour, or until the potatoes are golden and crispy. Spoon a little of the buttery pan juices over the top from time to time and gently shuffle them so they don’t stick (but don’t touch them for the first 15 minutes or so or they will simply break.) Serve immediately.