Hasselback Potatoes

14 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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14 Ratings

Karin M.
Good recipe.  I make them a little different.  After slicing the potatoes, I trim the 2 end pieces. That way the potatoes can fan out a little more.  I also rinse them under cool water after slicing to remove extra starch.  This way the fans don't stick together.  I also pre-cook them in the microwave for 5 minutes.  This gives them a head start and they don't have to be in the oven as long.  Add parm cheese!  Also, broil the final few minutes to brown things up.  Awesome!  See All Reviews Post Review

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