Save These stunning hasselback potatoes feature thin slices brushed with aromatic butter infused with fresh orange zest, parsley, thyme, chilli, and garlic. The unique fan-cut technique creates incredibly crispy edges while keeping the interior tender and buttery.
Perfect for Sunday roasts, dinner parties, or festive spreads, these golden potatoes deliver restaurant-quality presentation with vibrant Mediterranean flavours. The combination of citrus zest and smoked paprika adds warmth and depth that complements the creamy potato interior beautifully.
The first time I attempted hasselback potatoes, I was secretly terrified I would slice straight through them. My hands were trembling slightly as I positioned each potato between those wooden spoons, like they were precious artifacts rather than humble vegetables. But when they emerged from the oven, those gorgeous fan shapes glistening with butter and herbs, I felt like I had pulled off actual magic.
I made these for a Sunday roast last winter when my sister came over, and she actually stopped mid conversation to ask what made them smell so incredible. The orange zest hits you first, then that subtle warmth from the chilli sneaks up. Now they are the most requested thing whenever I host dinner.
Ingredients
- Yukon Gold or Maris Piper potatoes: These waxy varieties hold their shape beautifully through all that slicing and roasting without falling apart
- Unsalted butter softened: Softened butter is crucial here because you need it workable enough to push between those delicate slices
- Orange zest: The zest brings a bright citrusy note that cuts through the rich butter and makes the whole dish feel special
- Fresh parsley and thyme: This combination gives you that classic herby backbone that reminds me of Sunday roasts growing up
- Red chilli: Even if you are not huge on spice, this amount just adds a gentle warmth that makes everything else pop
- Smoked paprika: This ingredient is what gives the potatoes that gorgeous golden color and adds a subtle smoky depth
Instructions
- Preheat your oven and prep the potatoes:
- Get your oven to 200°C and wash those potatoes well. Pat them completely dry because water is the enemy of crispy skin.
- Master the hasselback slice:
- Nestle each potato between two wooden spoons or chopsticks to act as a guard rail, then slice thinly about 2mm apart. The spoons stop your knife from cutting all the way through.
- Season and arrange:
- Place the potatoes on a parchment lined baking tray and brush them all over with olive oil. Season generously with salt and pepper.
- Make the flavoured butter:
- Mix the softened butter with orange zest, parsley, thyme, chilli, garlic, smoked paprika and sea salt until you have a fragrant, orange speckled paste.
- Get the butter into those slices:
- This takes a little patience but gently push small amounts of the herb butter between each slice, fanning them slightly as you go. Keep some butter aside for later.
- Roast to golden perfection:
- Roast for 40 minutes, then baste with the remaining butter and roast for another 20 minutes. You want them golden, crispy and tender when pierced.
Save These potatoes have become my go to for holiday dinners because they look impressive but are actually quite straightforward. Last Christmas my aunt said they were the best potatoes she had ever tasted, and she is not one to hand out compliments lightly.
Getting That Perfect Crisp
I have learned that giving those slices a gentle fan before roasting helps the butter penetrate deeper and encourages more surface area to get crispy. Do not be afraid to really work that butter in there.
Customising the Herb Butter
Sometimes I swap in rosemary instead of thyme, especially during autumn when I want something more woodsy and earthy. The orange and rosemary combination is unexpected but absolutely lovely.
Serving Suggestions
These potatoes are versatile enough to pair with almost anything. They hold their own alongside a roast chicken but are also substantial enough to shine as the star of a vegetarian meal.
- Sprinkle extra orange zest over the top right before serving for a burst of fresh aroma
- A dollop of sour cream on the side balances the spiced butter beautifully
- These reheat surprisingly well in the oven if you need to make them ahead
Save There is something deeply satisfying about pulling a tray of these from the oven, all golden and sizzling. They never fail to make a meal feel like an occasion.
Recipe Q&A
- → What is the secret to getting crispy hasselback potatoes?
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The key is cutting thin, even slices about 2mm apart and brushing with oil and butter before roasting. Basting halfway through cooking helps achieve golden crispy edges while keeping the inside tender.
- → Can I prepare these potatoes ahead of time?
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Yes, you can slice the potatoes and prepare the herb butter up to 24 hours in advance. Store separately in the refrigerator and assemble just before roasting for best results.
- → What potatoes work best for hasselback?
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Yukon Gold or Maris Piper potatoes are ideal because they hold their shape well during cooking and have a naturally creamy texture that pairs perfectly with the flavoured butter.
- → How do I prevent the potatoes from falling apart?
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Place each potato between two wooden spoons or chopsticks while slicing to prevent cutting all the way through. This keeps the base intact and maintains the signature fan shape during roasting.
- → Can I make these dairy-free?
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Substitute the butter with vegan butter or olive oil for a dairy-free version. The orange zest, herbs, and spices will still infuse the potatoes with plenty of flavour.
- → What main dishes pair well with these potatoes?
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These versatile potatoes complement roast chicken, grilled fish, lamb, or beef beautifully. They also shine as part of a vegetarian centrepiece with roasted vegetables and halloumi.
