Here’s a simple, crispy, and delicious recipe for Sliced Baked Potatoes, also known as Hasselback Potatoes — thinly sliced, roasted until golden, and perfect as a side or appetizer.
🥔 Sliced Baked Potatoes (Hasselback Style)
🍽️ Servings: 4
⏱️ Prep Time: 10 mins | Cook Time: 45–60 mins | Total: ~1 hour
🧾 Ingredients:
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4 medium russet or Yukon Gold potatoes
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3 tbsp olive oil or melted butter (or a mix)
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2–3 cloves garlic, finely minced (or ½ tsp garlic powder)
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Salt and freshly ground black pepper
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1 tsp paprika (optional, for color)
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1 tsp fresh rosemary or thyme (optional)
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Grated Parmesan or shredded cheese (optional topping)
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Chopped parsley or chives, for garnish (optional)
🔪 How to Slice:
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Place a potato on a cutting board.
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Use chopsticks or wooden spoons on either side to stop the knife from cutting all the way through.
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Slice thinly (about ⅛ to ¼ inch thick), but don’t cut all the way through — the bottom should stay intact.
👩🍳 Instructions:
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper or foil.
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Place the sliced potatoes on the tray.
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Mix oil/butter with garlic, salt, pepper, and optional herbs.
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Brush mixture over and into the slices.
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Bake for 45–60 minutes, brushing with more oil halfway through. They should fan out and get golden & crispy on the edges.
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In the last 5–10 minutes, you can sprinkle with Parmesan or cheese to melt and crisp.
🧀 Optional Toppings (after baking):
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Sour cream and chives
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Crumbled bacon
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Cheddar cheese
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Ranch dressing
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Green onions
Would you like a version for air fryer or microwave?