Cooking Tips
Crispy Garlic Butter Hasselback Potatoes
Thinly sliced potatoes roasted until crisp at the edges and fluffy inside, brushed with garlic butter and finished with cheese.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Potatoes are sliced thin in the hasselback style and roasted until the edges turn crisp while the centres stay fluffy. Brushed with garlic butter and finished with cheese and herbs, they are a side dish that often steals attention from the main course.
Ingredients
Potatoes:
6 medium russet or Yukon Gold potatoes, washed and scrubbed
3 tbsp olive oil
4 tbsp unsalted butter, melted
4 garlic cloves, minced
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried thyme
Toppings and garnish:
1/2 cup mozzarella or Parmesan cheese, shredded (optional)
2 tbsp fresh parsley, chopped
extra melted garlic butter, for drizzling
Method
1. Preheat the oven to 200°C (400°F). Place each potato between two chopsticks or wooden spoons and slice thinly across, stopping before you cut all the way through.
2. Mix the olive oil, melted butter, garlic, salt, pepper, garlic powder, smoked paprika and thyme.
3. Brush the potatoes generously with the garlic butter mixture, working some into the slices.
4. Roast for 50 to 60 minutes, brushing with more garlic butter halfway through, until the edges are crisp and golden and the centres are tender.
5. Sprinkle with cheese if using and return to the oven for 5 minutes, until melted.
6. Drizzle with extra garlic butter, scatter with parsley and serve hot.
Cooking tips
The chopstick trick stops the knife from cutting through the potato, which is what makes the fan shape work.
Brushing butter into the slices halfway through roasting gives crisp edges throughout, not just on top.
Choose potatoes of similar size so they cook evenly.
Frequently asked questions
Which potato variety is best?
Russet potatoes give the crispiest edges, while Yukon Gold potatoes are creamier inside; both work well.
Can I prepare them ahead?
Yes. Slice and brush the potatoes a few hours ahead, refrigerate, and roast when ready.