Hasselback Potatoes



Serving size

6 ounces potatoes
60 minutes

This recipe can easily be multiplied and keeps well, refrigerated, for 24-48 hours. Great hot or cold.

Hasselback Potatoes


12 ounces Yukon gold potatoes (about 1 1/2 inches in diameter)
1 tsp. Olive oil
2/3 Tbsp. Unsalted butter
1/8 tsp. Salt
1 to taste Black pepper


Place a cookie sheet or large skillet in the oven and preheat to 325°F.

Using a paring knife and working from one end of the potato, cut slices vertically to within about 1/4 inch of the bottom of the potato. Cut the slices about 1/16 of an inch apart.

Repeat for all of the potatoes.

Place the olive oil and butter on the cookie sheet.

After the butter has melted, spread the oil and butter evenly around the cookie sheet and place the potatoes, cut side up, on the cookie sheet.

Sprinkle the potatoes with salt and pepper.

Return to the oven and bake for 50 minutes, basting the top of the potatoes with the butter and olive oil every 7 to 10 minutes.


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Special Diet Information

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GERD / Acid Reflux

This recipe is safe for those with GERD.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

These are great, great potatoes.

"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow."

A.A. Milne