Hasselback Potatoes

12 Ratings
Recipe courtesy ofRee Drummond

Total: 1 hr 10 min Cook: 10 min

Yield: 6 servings

Level: Easy



  • 8 tablespoons (1 stick) butter, softened
  • 1/2 cup extra-virgin olive oil 
  • 1/3 cup finely chopped chives 
  • Kosher salt and freshly ground black pepper 
  • 6 medium russet potatoes, scrubbed 


  • Preheat the oven to 450 degrees F.

  • Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.

  • Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

  • Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

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12 Ratings

Susan S.
Made a large dinner for family and wanted something that looked special but didn't take time or effort. These potatoes were it....and the best part is they were fabulous. The only thing I changed was to put some grated asiago cheese in with the butter & oil. A keeper recipe for sure. See All Reviews Post Review

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