Baby Hasselback Potatoes

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Baby Hasselback Potatoes

One of the things I love most about food blogging is checking out my fellow bloggers’ sites…I am inspired to no end by you guys!

When I first started blogging (which feels like forever ago) I came across a recipe for hasselback potatoes on Sea Salt with Food. I thought they looked pretty fantastic and jotted the site down on a piece of scrap paper…and thus began my “to-make” list, which is now 12 typed pages long and ever-increasing.

Back when I found the recipe, I showed it to Mike who also thought it looked pretty good (no surprise, really – he’s a huge potato fan. In Syria, one of his favorite street foods is a simple potato sandwich, which is basically fried potato and onion on a bun with mayo and ketchup…it’s so much better than it sounds though).

I really can’t believe I waited so long to make hasselback potatoes, but I admit, they were a bit forgotten for a while…definitely worth the wait though, and perfect as part of my Valentine’s Day meal.

Baby Hasselback Potatoes 2

Recipe adapted from Sea Salt with Food’s recipe for Spiced Mini Hasselback Potatoes.

Baby Hasselback Potatoes
Prep time: 
Cook time: 
Total time: 
Yield: Serves 2 generously
  • ¾ lb baby yellow potatoes, scrubbed
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 pinch black pepper
  1. Preheat oven to 425F. To cut the potatoes, place a potato on a wooden stirring spoon; start at one end of the potato and use a large knife to cut until the knife touches the spoon (the curve of the spoon will make sure you don’t cut through the bottom of the potato), cutting at about 3 to 4 mm intervals across the whole potato. Continue until all the potatoes are cut this way.
  2. Gently use your fingers to slightly open the potatoes, and then toss them together with the olive oil, salt, and pepper; let them marinade for 5 to 10 minutes.
  3. Arrange the potatoes on a baking sheet (with the intact-side facing down) and bake until crispy on the outside and tender inside, about 20 to 30 minutes.

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  1. says

    I have seen these on a few blogs, too – but, I’ve never tried them. I’m going to add them to my long list now. I’m so happy to have discovered Pinterest because it allows me to store all the recipes I want to try in one place with the link right there.

    Your menu looks lovely!

  2. says

    I really need to get on it and make these as well. I’ve seen the everywhere and they look delicious. I may actually be able to get my husband to eat a baked potato. :) Your menu looks divine! Got room for two more at the table? :)~

  3. says

    You had me with the pic – then the recipe turns out to be so easy. And the name – what a hoot. (Any idea what the name means or who it’s named after?) My guy loves potatoes too, so I’ll have to try these.

  4. says

    I absolutely adore the concept of these potatoes, but have never made them myself because it seems so fussy. I can imagine the crispy textures and many layers of potato goodness are incredible though… You’re seriously tempting me to stop being so lazy about this preparation! ;)

  5. says

    These look amazing! I’m not really a potato fan, unless there are certain things involved—the skin, thin pieces, and baked…so I’m all over these!

  6. says

    I always see this dish on blogs and think that it looks great, but yours really make me want to go out and buy some potatoes right now! Looks delicious!

  7. says

    I have always wanted to make these because they are so attractive and we love potatoes but I was afraid of them. Look like a lot of work and I am always on the go. So are you and you found time so I should, also.

    Just to let you know, I have a new grandson.

  8. says

    I’ve always wanted to make hasselbacks because (a) they look so ELEGANT and (b)they look so TASTY. Salty crispy outside with a soft creamy inside. Gotta love that.

  9. says

    These are so cute and they look delicious – a star of a side dish! Looking forward to seeing the rest of your menu, it all is gorgeous so far :)

  10. says

    These hassle back potatoes look like “stand up” baked potato chips. How neat! I think they probably bake more evenly on both sides than when the slices are laying flat on a baking pan. I should give this a try too one day!

  11. says

    Your potatoes are so perfect Faith! They look insanely good. And the sandwich sounds yummy too – I love both mayo and ketchup on my taters.

  12. Emily says

    I just want to say thanks for a PERFECT side dish for my Valentine’s Day dinner this year.
    Wow, these look gorgeous and I can’t wait to make them. I am by no means a chef but I couldn’t ask for a simpler recipe. Thank you! I will keep reading the blog!

  13. JM says

    I love this idea, I might have to put these on MY to-make list. I wanted to comment to suggest a better way to organize your to-make list, rather than jotting it all down on paper.

    I use Pinterest for all of the recipes that are on my list of things to try! I have created different boards for desserts, alcoholic recipes and dinner/sides. It’s a great way to keep it all organized because you have the image there and it links directly to the recipe. Consider trying it! I’m sure you’ll LOVE it!

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