Garlic and Herb Hasselback Potatoes with Crisp, Golden Edges

to Cut the Potatoes

Scrub the potatoes thoroughly and dry them well. Leave the skins on.

Set one potato on a cutting board, with a wooden chopstick along each side. Cut across the potato at roughly 3 mm intervals, stopping before you reach the bottom. The chopsticks help limit the knife’s depth, but use extra care at the tapered ends, where they may not prevent a complete cut.

The aim is a row of thin slices joined by an uncut base. Avoid forcing the slices apart while the potato is raw.

Roast in Two Stages

1. Heat the oven and season

Preheat the oven to 220°C / 425°F conventional. Lightly oil a baking sheet or line it with parchment rated for that temperature.

Place the potatoes cut-side up, leaving space between them. Brush with about half the olive oil, then season with salt and pepper.

2. Let the slices begin to open

Roast for 30 minutes. Meanwhile, combine the remaining oil with the garlic, rosemary, and thyme.

Remove the tray carefully. Brush the seasoned oil over the potatoes, working some between the slices where they have opened naturally. Adding the chopped garlic at this stage reduces its exposure to the oven’s high heat.

3. Finish until tender

Return the potatoes to the oven and roast for another 20–35 minutes, checking toward the end. Larger potatoes may need longer.

Look for browned edges and test the thickest part with a small knife or skewer. It should slide into the flesh easily. If the tops brown before the centers soften, cover loosely with foil and continue cooking.

Let the potatoes stand for a few minutes, then scatter with parsley and serve.

Small Adjustments That Help

Choose potatoes of similar size. This makes it easier to have the whole tray ready at once.

Dry them before oiling. Removing surface water helps the skins roast more effectively.

Brush again once the cuts open. Oil applied halfway through cooking can reach areas that were tightly closed at the start.

Check the center, not just the color. Golden tips can appear before the thicker base is fully tender.

Three Ways to Change the Flavor

• Cheddar and chives: Sprinkle grated cheddar over the potatoes during the final few minutes, then finish with chopped chives.
• Chili and lemon: Add a pinch of chili flakes to the herb oil and a little lemon zest after baking.
• Parmesan and parsley: Add finely grated Parmesan near the end of cooking, followed by fresh parsley before serving.

Serve alongside roast chicken, grilled fish, or a bean salad. Keep sauces on the side so diners can add them without immediately softening the crisp edges.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in shallow, covered containers; do not wait for them to cool completely on the counter. Refrigerate within 2 hours, or 1 hour if the temperature is above 32°C / 90°F, and use within 3–4 days. USDA guidance also recommends reheating leftovers to 74°C / 165°F internally.

To reheat, place the potatoes on a baking sheet in a 190°C / 375°F oven until heated through. The oven can help restore some crispness, although the texture may be softer than when freshly baked.