How to make hasselback potatoes

Hasselback potatoes have got to be one of the kitchen’s best kept secrets. They are ridiculously easy to make (we’re talking a potato thinly sliced just not right through) and when drizzled with loads of olive oil and seasoning and then baked, they transform into a golden fan of crispy chips with the perfect creamy baked potato on the inside.


Serve as a side dish, or if ingredients seem to be flying out of your fridge faster than you can keep track, give them the main stage with a grating of Parmesan, roasted tomatoes and crispy bacon.


Prep time: 15 min | Cooking time: 45 min | Serves 6–8 people

8 medium potatoes
125 ml Jimmy Public Olive Oil
Salt and pepper
Fresh rosemary sprigs


1. Heat the oven to 200°C.
2. Wash and dry your potatoes. One by one, place each potato onto a chopping board and cut thin but even slits, not cutting right the way through so that the bottom of the potato is intact.
3. Arrange the potatoes in a roasting dish and drizzle with lots of olive oil, making sure to cover each potato. Season generously with salt and pepper and top with fresh rosemary sprigs.
4. Bake for 40 minutes until the potato slices have pulled apart and the edges are crispy.

We served our hasselback potatoes with this delicious stuffed roast lamb but stash this recipe and pull it out whenever you need a hassle-free side dish.


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