Crisp on the outside,with a soft creamy middle,this fancy looking potatoes are like having your French fries and mashed potatoes all in one.

This fancy looking potatoes take no time at all to prepare and are just a sexier version of your normal potatoes.

They are an eye pleaser and makes for a side dish that transforms every meal into a hearty feast.

This is a basic Hasselback potato,as you get the hang of it,you can take advantage of it’s nooks and crannies to jazz up this potatoes by adding fillings I.e herbs,breadcrumbs,bacon,cheese the options are limitless.

Prep time:10 minutes

Cook time:1hr20mins


4 large potatoes

1 tablespoon olive oil

4 tablespoons butter shaves/melted butter



Thoroughly wash your potatoes and peel them if you so wish,I like my potatoes with the skin on

Using a sharp knife sharply slice the potatoes stopping just when you are about to go through the potatoes ensuring the potatoes stay connected at the bottom.

Space your slices as thin or as wide as you may like,I find about an 1/4 inch slices do just fine

Rub olive oil allover your potatoes and season them with salt and paper.place them on a baking tray and brush over your butter or place your butter shaves on top of the potatoes

Bake this in a preheated oven at 220℃ for 40 minutes.After 40 minutes,the flaps will have opened up,brush on top with the olive oil butter mixture in your baking tray.This is what will ensure they do come out crisper

Bake this for a further 40 minutes.When done take them out of the oven and are best served hot

Hasselback potatoes


3 Comments Add yours

  1. Mwaniggah says:

    Quick question on the preheating the oven…is this a must….also for how long & at what temp


    1. ombachi13 says:

      Its a must,always preheat your oven at the same temp you will be cooking with,i usually preheat mine for 10minutes


  2. MM says:

    Oh man…I just used to call these jacket potatoes. But I KILL this recipe. Never tried with butter though. I use salt, pepper, garlic and oregano…and a little paprika(love that spice). Yum! This recipe has taken me back, wueh 🙂


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