It's Official: I'm Now Serving Baby Hasselback Potatoes With Everything


Warning: This three-ingredient potato recipe may change your life.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins

One problem with the hasselback trend—cutting several, even slices into a potato without going all the way through—is that you inevitably will cut all the way through at some point. But we have a solution: Baby hasselback potatoes not only cook faster, but they leave more room for error. For one thing, there are fewer cuts per potato!


  • 12 small potatoes (fingerlings, baby yukons, and red potatoes all work)

  • .5 cup extra virgin olive oil

  • salt and pepper, to taste

  • butter, at room temperature, for topping


  1. Preheat oven to 450° F. Wash and dry the potatoes. Make sure your cutting board is dry to help keep potatoes steady.

  2. Starting at one end of the potato, make a slice almost to the bottom, leaving at least ¼ of the potato intact at the bottom. Continue making slices across the potato, ⅛ - ¼ inch apart. Thinner slices will be get crispier, but can be more difficult to slice and remain in one piece.

  3. Transfer potatoes to a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 15 minutes.

  4. If potatoes have begun to fan out, drizzle with more olive oil and return to oven for 20 more minutes. Or, if potatoes are still completely closed, leave in the oven for 3-5 more minutes, and then add olive oil and continue to bake for 20 more minutes.

  5. Allow potatoes to cool for a few minutes. Fan out slices like an open book. Dress with a dollop of butter, salt and pepper, and any toppings you desire! Cooked potatoes will last in a sealed container in the fridge for up to 5 days. Reheat in the oven, or in a skillet with a few tablespoons of fat for an extra crisp layer.

    Melissa Kravitz Hoeffner
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