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Hasselback Potatoes

Josh Emett

These potatoes are a lot easier to master than you would think. The magic happens when you add butter and leave them to do their thing in the oven. (I’ve also included a clever little hack for making the vertical cuts.) They are a great side dish for a celebratory meal and an ideal accompaniment to a good steak.

1. Preheat the oven to 390°F (200°C).

2. Wash the potatoes and pat them dry. Cut the potatoes in half lengthwise, then make thin, evenly spaced slices along the width of each potato, being careful not to cut all the way through. (I place chopsticks on either side of the potato to avoid cutting through.)

3. Place the potatoes in a large bowl and coat them in the olive oil and melted butter, making sure to get in between the slices. Season well with salt.

4. Place the potatoes flat side down in a cast-iron pan.

5. Cook over medium heat until the oil and butter are foaming, then put in the oven for about 45 to 60 minutes, or until the potatoes are golden brown and crispy on the edges. The cooking time may vary based on the size of your potatoes.