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!
Golden crispy fan meets lemon and thyme cream sauce – the perfect entertaining combo.
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!
Use chopsticks as a guide so you don’t slice all the way through – leave 1 cm (½ inch) of the potato intact at each end.
Make the slices 2 mm (¹⁄₁₆ inch) apart for the best crispy fan. Keep the base intact so it stays together.
Cover with just enough cold water (about 2 cm/¾ inch above). This helps them heat evenly.
Boil exactly for 2 minutes from when the water starts bubbling – this is key for that fluffy centre.
Lift the potatoes out gently with tongs. Don’t tip the pot – the slices can break.
Dust with flour while warm. No need to toss – it distributes during roasting.
Add potatoes to the hot oil and coat well. No baking (parchment) paper – direct contact = crisp.
This is what they should look like before roasting – glossy and well-covered.
Flip fan-side down for the final 20 minutes. This is where the magic crisp happens.
Deep golden and shatteringly-crisp – the sign you nailed it.
Ready to serve – crisp, salty and perfect with any roast or barbecue.
The inside stays soft and creamy thanks to the quick 2-minute parboil.
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.
Perfect crispy edges and glossy ridges, still holding its shape.
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.
Fan side crisped beautifully – the hot pan method never fails.
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.
Crispy ridges + creamy sauce – every bite has texture and flavour. beautifully – the hot pan method never fails.
What can I serve Hasselback Potatoes with?
They’re the perfect side to so many meals. Try them with:
Or serve as a starter with garlic butter or the lemon and thyme cream sauce. They shine on a Holiday table!
Simple, crispy hasselbacks – the ultimate side for any meal.
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.
Serve over the lemon and thyme cream sauce for a next-level finish.
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:
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.
1French shallot, finely chopped (can be substituted with brown onion)
1tspfreshly minced garlic
1tbspfreshly squeezed lemon juice
300ml(10fl oz)thickened (whipping/heavy) cream
1tspdijon mustard
1tspfresh thyme leaves, plus extra to serve
½tspsea salt flakes
¼tspfreshly cracked black pepper
1tbspfinely grated parmesan, plus extra to serve
Instructions
(keeps your screen active)
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.
Nutrition information
Nutrition Facts
Hasselback Potatoes
Amount per Serving
Calories
763
% Daily Value*
Fat
61
g
94
%
Saturated Fat
22
g
138
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
31
g
Cholesterol
87
mg
29
%
Sodium
965
mg
42
%
Potassium
1146
mg
33
%
Carbohydrates
49
g
16
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
1155
IU
23
%
Vitamin C
53
mg
64
%
Calcium
101
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
Marie says:
This recipe is amazing..I scaled up the sauce to use the whole 473ml heavy cream I bought and I’m glad I did because it’s sooooo tasty
Nicole says:
So glad these were a hit, Marie … and I can imagine the extra cream was divine! ❤️ Nic x
Savaş says:
Very clearly explained. Thankyou.
I Read with a watery mouth.
Nicole says:
Thank you so much, Savaş! ❤️ Nic