Hasselback Potatoes (aka Potato Fans)

3.70 from 10 votes

Hasselback Potatoes (aka Potato Fans)

Hasselback potatoes are thinly sliced, but not all the way through, so they fan out while baking. Crispy on the edges and tender inside, they're an easy, impressive side dish!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Side

Cuisine: American

Servings:

Calories: 243kcal

Author: Catherine McCord

Ingredients

4 medium Yukon gold potatoes (russet potatoes will also work great)
2 tablespoons olive oil
2 tablespoons butter, melted
1 teaspoon kosher salt (or to taste)

Instructions

Preheat oven to 475°F.
Cut a thin slice off the bottom of each potato so they lay flat.
Using a sharp knife, make 20–30 thin slices lengthwise across the top of each potato, about ¼ inch apart, leaving about ½ inch at the bottom intact. Don't cut all the way through!
Mix the melted butter and oil in a bowl.
Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
Brush the potatoes with the remaining oil/butter mixture and cook for an additional 30-45 minutes or until skin is golden and serve.

Notes

Prevent Cutting Through: Use a wooden spoon or chopsticks on either side of the potato when slicing so your knife stops before cutting through the potato.
Rinse Your Knife: If starch builds up on the knife while making slices, rinse it under water to help it glide through more easily.
Basting Matters: Brushing twice helps the butter and oil get in between the slices as the potato fans out while baking, ensuring maximum flavor.
Space Out: Don’t overcrowd the baking sheet so the potatoes crisp evenly.
Tent If Needed: If potatoes brown too quickly, loosely cover with foil partway through baking.

Nutrition