Truly crispy golden hasselback baby potatoes with fluffy centres – made next-level with a creamy lemon and thyme cream sauce.
I’ve had a Hasselback Potato recipe on the website for a long time, but I’ve gradually kept tweaking it, pushing it further, and levelling it up each round. I wanted the crispiest edges, the fluffiest centres and that olive-oil-saturated crunch you dream of – and now we’re here!
One night my husband and I ordered hasselbacks at a little restaurant called Cricca in Windsor (a tiny little town near Sydney), and we were blown away. The potatoes were everything: deeply golden, shatteringly crisp on the outside, soft and creamy inside, glossy with oil and impossible to stop eating. I came home determined to recreate them and, after many attempts, this is the version that finally delivers that same magic.
The secrets? A quick 2-minute parboil (don’t skip it!), a hot roasting pan of oil with no baking (parchment) paper, and – the step almost every recipe misses – flipping the potatoes fan-side down so the fan makes direct contact with the pan and turns outrageously crisp. Don’t be put off by the slicing either – use chopsticks as a guide (see the video) and leave about 1 cm (½ inch) intact at each end so the slices stay together. It’s a tiny bit of extra prep for a massive payoff: every one of those little ridges turns into a crispy, salty, golden bite.
Serve the potatoes hot with sea salt flakes, or take it up a notch with the optional lemon and thyme cream sauce. They’re perfect for Christmas, a Sunday roast, entertaining, or quite honestly any meal where potatoes are needed – which in this house, is always!
Are Hasselback Potatoes difficult to make?
Not at all! They look fancy, but they’re surprisingly easy once you know the method. The chopstick trick helps guide the slices so you don’t cut all the way through (see the video), and the quick 2-minute parboil softens the potatoes just enough so they fan out beautifully. The oven does the rest of the work!
What’s the secret to the crispiest Hasselback Potatoes?
Three things make this the best hasselback potato recipe:
- Quick parboil – only 2 minutes (don’t skip this).
- Hot roasting pan (metal) with olive oil – no baking (parchment) paper.
- Flip the potatoes fan-side down at the end – this is where the magic happens and the cut side turns golden, crunchy and glossy.
Basting once during roasting also helps coat those little ridges in oil.
How do I stop Hasselback Potatoes from drying out?
Dry hasselbacks usually means they didn’t get enough oil or direct heat contact. Using baby potatoes, roasting in a hot (metal) roasting pan with plenty of olive oil and flipping them fan-side down for the last part of cooking time ensures crisp edges without drying out.
Can I make Hasselback Potatoes ahead of time?
You can slice the potatoes up to 24 hours ahead and store them submerged in cold water in the fridge. Drain and steam-dry before roasting. For best crispiness, roast just before serving – they’re at their peak straight from the oven.
What can I serve Hasselback Potatoes with?
They’re the perfect side to so many meals. Try them with:
- Roast chicken or turkey
- Roast lamb shoulder
- Steak
- Garlic butter prawns (shrimp)
- Baked salmon
- Roast pork belly
- Grilled barbecue meats
- Christmas or other Holiday mains
Or serve as a starter with garlic butter or the lemon and thyme cream sauce. They shine on a Holiday table!
Can I make Hasselback Potatoes without flour?
Yes – flour is optional. It just gives a tiny extra crisp. The hot oil pan, parboil and final flip are what create the signature crunch. Gluten-free flour also works.
Can I use large potatoes instead of baby ones?
You can, but baby potatoes work best. They cook evenly, crisp faster and hold their shape better. Large potatoes require longer roasting and may dry out before crisping.
How do I slice Hasselback Potatoes without cutting right through?
Place each potato between chopsticks or wooden spoon handles – they act as a natural slicing stop (watch the video to see the technique). Make the slices 2 mm (¹⁄₁₆ inch) apart and keep about 1 cm (½ inch) of the potato intact at each end so the fans stay together.
Do I have to use the sauce?
No – the potatoes are delicious with just sea salt flakes. But if you want to level them up, the creamy lemon and thyme cream sauce is elegant, rich and perfect for entertaining! Use it with other roasted or steamed veggies or try it with chicken.
If you enjoyed Hasselback Potatoes, I think you’ll love:
The BEST Roast Potatoes Recipe
Potato Gratin Recipe
Easy Cheat’s Potato Bake Recipe
Crispy Oven Fries Recipe
Ultimate Loaded Potato Salad Recipe
Hasselback Potatoes
These Hasselback Potatoes are ultra-crispy on the outside and fluffy on the inside thanks to a quick 2-minute parboil, a hot roasting pan of oil (no baking/parchment paper) and a final flip so the fan side gets golden and crunchy. Serve simply with salt or level them up with the optional lemon and thyme cream sauce. Perfect for Christmas, Sunday roast or entertaining.
- Total Time: 1 hour 30 minutes
- Yield: 4–6 as a side 1x
Ingredients
Hasselback Potatoes
- 1 kg (2 lb) baby potatoes, unpeeled
- ½ cup (125 ml) olive oil
- 1 tbsp plain (all-purpose) flour (or gluten-free flour)
- 1 tsp sea salt flakes, plus extra to serve
Lemon and Thyme Cream Sauce (optional)
- 1 tbsp extra-virgin olive oil
- 1 French shallot, finely chopped (can be substituted with brown onion)
- 1 tsp freshly minced garlic
- 1 tbsp freshly squeezed lemon juice
- 300 ml (10 fl oz) thickened (heavy) cream
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves, plus extra to serve
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 1 tbsp finely grated parmesan, plus extra to serve
Instructions
Hasselback Potatoes
- Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Place a medium–large metal roasting pan (cast-iron, stainless steel or non-stick) inside to preheat. Do not line with baking (parchment) paper. Hot pan = instant crisping and prevents soggy bottoms!
- Slice the potatoes hasselback-style – Place one potato between two chopsticks and slice 2 mm (¹⁄₁₆ inch) apart, stopping before cutting through the base. (See the video for the technique.) Leave 1 cm (½ inch) of the potato intact at both ends to prevent the slices falling off during cooking.
- Quick parboil – Add the potatoes to a pot and cover with cold water (just enough so the potatoes are submerged by 2 cm/¾ inch). Bring to the boil, then reduce to a simmer and cook for exactly 2 minutes – set a timer!
- Heat the olive oil – While the potatoes are boiling, add the olive oil to the hot roasting pan and return it to the oven. Allow it to preheat for 5 minutes.
- Steam-dry – Use tongs to transfer the potatoes gently into a colander – do not dump them in as they can break. Allow to steam-dry for 2–3 minutes.
- Flour – Sprinkle the flour over the warm potatoes. Don’t worry too much about tossing the potatoes in the flour, it will distribute itself in the next step.
- Roast – Carefully remove the hot pan from the oven – the oil will be very hot! Add the potatoes and the salt to the oil using tongs to coat the potatoes in the oil. Arrange them cut-side up. Roast for 40 minutes, basting once halfway through by spooning hot oil over the tops.
- Crisp the hasselback fan side – Turn the potatoes fan-side down into the pan. Roast for a further 18–20 minutes until deep golden and crisp on the outside, and tender inside.
- Rest – Set on a plate lined with a paper towel for 2–3 minutes before serving to drain excess oil.
- Serve – Finish with extra sea salt flakes or with the optional cream sauce below.
Lemon and Thyme Cream Sauce
- Heat the oil – Heat the oil in a small frying pan or saucepan over medium heat. Add the shallot and cook, stirring, for 3 minutes or until softened.
- Build flavour – Add the garlic and cook, stirring, for 30 seconds. Stir in the lemon juice followed by the cream, mustard, thyme, salt and pepper. Bring to a gentle simmer.
- Thicken – Simmer, stirring occasionally for 3–5 minutes or until the sauce thickens and coats the back of a spoon.
- Finish – Turn the heat off and stir through the parmesan cheese. Allow to stand for 2 minutes (the sauce will thicken as it cools).
- Serve – Spoon the sauce onto a serving plate, nestle the potatoes on top. Sprinkle with extra thyme leaves and parmesan to finish.
Notes
Make Ahead
- Slice ahead – Slice the potatoes into hasselbacks up to 24 hours in advance. Store them fully submerged in cold water in the fridge to stop them browning. Drain and steam-dry before roasting. Do not add salt, they will go brown.
- Sauce ahead – The lemon and thyme cream sauce can be made 2 days in advance. Store in an airtight container in the fridge. Reheat gently on low heat and whisk in a splash of cream if it thickens.
- Best result – For the crispiest finish, roast the potatoes just before serving. They’re at peak crispiness straight from the oven.
Tip: If prepping for entertaining, slice the potatoes in advance and make the sauce the day before – the actual cooking is hands-off.
Leftovers
- Potatoes – Store cooked potatoes in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 200°C (400°F) for 8–12 minutes until hot and crisp again (they won’t be quite as crisp as fresh, but still delicious). Not suitable to freeze.
- Sauce – Store in the fridge in an airtight container for up to 2 days. Reheat gently over low heat, stirring, and add a splash of cream if it has thickened too much. Not suitable to freeze.
Recipe source:
Thank you to Kim Coverdale for your help in developing this recipe.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Sides
- Method: Roast
- Cuisine: Modern
