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The Boat Shed Kitchen

Hasselback Potatoes

These Hasselback Potatoes are a stunning side dish — crispy on the outside, soft and fluffy inside, with buttery layers in every bite. They’re simple to prepare, yet elegant enough for a holiday table.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes washed and patted dry
  • 4 tablespoons unsalted butter melted, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 425°F. Arrange rack in middle position.
  2. Place potato between two chopsticks and slice vertically ⅛ inch apart, stopping before cutting through. Repeat.
  3. Place potatoes on baking sheet.
  4. Brush with half the butter, making sure it seeps between slices. Season with salt and pepper.
  5. Bake 30 minutes. Gently fan slices apart and brush with remaining butter.
  6. Bake 30–35 minutes more until crispy outside and tender inside.
  7. Add extra salt and pepper to taste. Serve warm.
  8. See full steps with tips & photos → https://theboatshedcafe.com/hasselback-potatoes/

Notes

  • Use chopsticks or wooden spoons to prevent cutting through the potato.
  • Brushing with butter twice ensures extra crispiness and flavor.
  • For added richness, sprinkle Parmesan or fresh herbs during the final 10 minutes of baking.