Hasselback Potatoes


Recipe by: Ina Garten


  • 4 waxy potatoes
  • Olive oil
  • Salt
  • Black pepper
  • Finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh rosemary (divided)

Use imperial measurements


How to make Hasselback Potatoes

Preheat oven to 175°C.

Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)

Place the potatoes in a large bowl, add olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices . Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.

Sprinkle with remaining rosemary and serve.