Hasselback Potatoes

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

A simple yet unusual presentation for a garlic roasted potato from Susie Fishbein's Kosher by Design series.


  1. Preheat oven to 450 degrees.
  2. Clean the potatoes with skins on. Cut slits on top of each potato approximately 1/8 inch apart (careful not to go all the way through). [Chop sticks or wooden spoons along each side will help prevent cutting all the way through the potato.] Place on baking sheet.
  3. Place a garlic sliver between each slit. Sprinkle with salt and pepper. Drizzle with olive oil.
  4. Bake 1 hour. Baste with pan oil then bake another 30 minutes. [The potatoes will gently arch as the slits slightly fan out making for a pretty as well as tasty presentation.].


Most Helpful

The garlic was omitted from this recipe because I was serving the potatoes with a main dish that already had garlic (Recipe #239195) and I didn't want garlic overkill. Regardless, it was easy to prep and delicious. What more could I ask really? An hour and half though of baking time for small potatoes would have left me with incinerated spuds. One hour baking time was sufficient for medium-sized Washington russets. Thanks for posting.

COOKGIRl May 16, 2010

Yummo!!! Made this tonight and cut the recipe for two...we loved them. I did add a little seasoning salt to the top but folllowed the directions otherwise. Served with Recipe#324903#324903 and Recipe#378684#378684. Thank you for a wonderful recipe. P.S. I did cut the baking time down.

mama smurf April 05, 2010

These were quick and easy to prepare and I like the way the skin got very crunchy and the inside potato was soft. Made for PAC '10.

mary winecoff April 04, 2010

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