Sliced Baked Potatoes (Hasselback Potatoes)
This easy, impressive method turns ordinary baked potatoes into a crispy, flavorful side dish perfect for any meal.
Ingredients
· 4 medium russet potatoes, scrubbed clean
· 3 tablespoons olive oil or melted butter
· 2 cloves garlic, minced (optional)
· Salt and black pepper to taste
· Optional toppings: grated Parmesan, chopped fresh herbs (rosemary, thyme), paprika, shredded cheddar cheese
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Prepare the potatoes: Place a potato between two chopsticks or wooden spoon handles (this prevents slicing all the way through). Make thin, parallel slices about ¼-inch apart along the potato, stopping when the knife hits the chopsticks.
- Flavor the oil: Mix olive oil with minced garlic, salt, and pepper. Brush generously over each potato, making sure to get between the slices.
- Bake: Place potatoes on the baking sheet. Bake for 45-60 minutes, basting with oil halfway through, until the insides are tender and the edges are crispy and golden.
- Optional finishing: In the last 10 minutes, you can sprinkle with Parmesan, herbs, or other toppings.
- Serve: Let cool slightly, then serve hot.
Tips
· For extra crispiness, separate the slices gently with your fingers during the last 15 minutes of baking.
· Sweet potatoes also work beautifully with this method.
· Drizzle with sour cream, chives, or bacon bits when serving.
These sliced baked potatoes have a fantastic texture—crispy on the outside, tender and fluffy on the inside, with every slice seasoned perfectly.