Hasselback Potatoes

Another quick and easy way to serve potatoes on the side with a bit of flair.

All you need are potatoes, olive oil, salt and herbs for this recipe.

Make sure you wash the potatoes as we are baking it Skin On!


As you can see, I’ve used the back of a side plate when slicing the potato. This helps  prevent you from cutting through the potato and keeping the accordion shape. Let the potato touch the plate when slicing each portion as this helps to open up the potato. Try to slice as thin as you can, failing which 1/4″ or 5mm thickness will do fine.


Place the sliced potatoes directly onto a baking dish or on a dish lined with aluminum foil.

Drizzle olive oil over the potatoes, try to get the oil in between the slices, as this helps to crisp it up.

Sprinkle each potato with a pinch of salt & dried (or fresh) oregano.

Bake in a preheated oven of 200ºC (400ºF) for 30 minutes. If you want it crispier, you can cook it for slightly longer or up the temperature.


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