Herbed Hasselback Potatoes

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This is a fun recipe that is the perfect marriage between a french fry and a baked potato. They make a delicious side and also a great presentation. We thought they would be a fun Passover dish as an alternative for Potato Kugel. But you certainly don’t have to celebrate Passover to enjoy a potato bursting with buttery flavor, great texture and a fancy fan-shape. We hope you enjoy.



5 large russet or Idaho potatoes

6 tablespoons butter

2 tablespoons fresh thyme leaves

2 tablespoons fresh rosemary, chopped

2 tablespoons finely chopped chives

4 cloves garlic, minced

1/2 cup olive oil

Sea salt and freshly cracked pepper



1. Preheat the oven to 450F. Bring a large pot of salted water to a boil. Meanwhile, place a potato on a cutting board between two wooden spoons and slice horizontally into 1/4″ or 1/8″ thin strips (the spoons prevent you from slicing through the back of the potato while also protecting you from slipping and cutting yourself). Repeat until all potatoes are sliced.

2. Boil potatoes for 10 minutes then remove with thongs and allow to cool.

3. In a small stockpot, combine butter, herbs, garlic and olive oil. Cook until butter is melted. Meanwhile, line a baking tray with aluminum foil.

4. Place par-boiled potatoes on the baking tray and spoon half of the herb butter over them, making sure to coat all sides and also get in all the slices. Once you’ve coated all the potatoes, spoon up the extra butter from the tray and drizzle it once more to make sure the entire spud is covered. Then season the potatoes generously with salt and pepper. 

5. Bake 30 minutes and then spoon the remaining butter over the potatoes. The first bake allows the layers to open up so that you can get more butter in there. Season again with salt and pepper. Then bake an additional 30-40 minutes more. Potatoes should be tender when tested at the bottom of the potato (you want to make sure the cooked potatoes are tender right down to the last bite).

6. Serve warm.

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