Hasselback Potatoes

I’m starting to get a little tired of boring baked potatoes. Lately I’ve taken to topping them with some crazy stuff in order to make them interesting. When I came across hasselback potatoes, I knew they’d be a nice change of pace at the dinner table.

The outside of these potatoes are crispy like chip, but the insides are cooked and soft. The best part? You can dip these into any sauce you want: ranch, honey mustard, sour cream & chives, ketchup, or BBQ sauce. The possibilities are endless. I like to eat these with a mixture of sriracha and mayo…a tasty, fatty combination.

Definitely worth trying the next time you plan on making a baked potato!

Hasselback Potatoes

Serves 2
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Side Dish
These crispy potatoes are an excellent alternative to a regular baked potato and are great for dipping.


  • 2 Large baking potatoes
  • olive oil
  • salt & pepper


Step 1
Preheat oven to 450 degrees, and wash potatoes well.
Step 2
Slice potatoes thin into coin-like slices, without cutting through the bottom of the potato. (If you want, lay chopsticks on either side of the potato to give the knife a natural stopping point.)
Step 3
Gently fan the potatoes out, drizzle with olive oil and salt and pepper.
Step 4
Bake for 30 minutes, or until the potatoes are crispy.

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