Here’s a simple and satisfying recipe for Sliced Baked Potatoes — crispy on the outside, tender on the inside, and bursting with buttery, herby flavor. Sometimes called Hasselback potatoes, these are easy to make and look fancy on the plate.
🥔 Sliced Baked Potatoes (Hasselback Style)
Ingredients:
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4 medium russet or Yukon gold potatoes
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3 tbsp unsalted butter, melted
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2 tbsp olive oil
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2 cloves garlic, minced (optional)
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1 tsp salt
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1/2 tsp black pepper
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1 tsp paprika or smoked paprika
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2 tbsp chopped fresh parsley, thyme, or rosemary
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Optional toppings: shredded cheese, sour cream, bacon bits, green onions
Instructions:
1. Preheat Oven:
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Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Slice the Potatoes:
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Wash and dry potatoes.
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Place each potato between two wooden spoons or chopsticks and make thin slices (⅛–¼ inch thick), stopping just before you cut all the way through. This keeps the base intact while creating a fan effect.
3. Season:
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Mix melted butter, olive oil, garlic, salt, pepper, and paprika in a small bowl.
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Brush the mixture generously over the potatoes, getting into the slices as best you can.
4. Bake:
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Place potatoes on the baking sheet.
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Bake for 45–55 minutes, brushing with more butter/oil mix halfway through, until the slices are fanned out and crispy on the edges, tender in the middle.
5. Add Toppings (Optional):
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In the last 10 minutes, sprinkle shredded cheese over the tops if desired and return to oven until melted.
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Finish with fresh herbs and your favorite toppings before serving.
Serving Suggestions:
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Great as a side dish for steak, chicken, or burgers.
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Can also be a main with toppings like sour cream, sautéed mushrooms, or chili.
Tips:
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For crispier results, use high-starch potatoes like russets.
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A sprinkle of parmesan between the slices adds a savory crunch.
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Want extra richness? Slip a thin slice of butter or cheese between every few slices before baking.