Hasselback Potatoes

"The plan is to roast these pink hasselback potatoes on high heat, then add cherry tomatoes, kale, red onion and beans to the tray during the last 10-15 minutes, drizzle everything with pesto and call it dinner. Sounds good?"
-- @gkstories
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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 8

Recipe Card


  • 8 red potatoes (or potatoes of choice)
  • 2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper


  • Step 1

    Preheat oven to 450˚F.

  • Step 2

    Prep the potatoes by slicing them crosswise right to the bottom edge, without cutting all the way through the potato. You want to leave about 1/4 inch of potato at the bottom uncut. If you need help with this, you can set the potatoes on top of two chopsticks to use as a guide.

  • Step 3

    Mix together the olive oil, garlic and thyme. Place the potatoes on a baking tray and rub evenly with the olive oil mixture, making sure to get some in between the slices. Season with salt and pepper, then place in the oven to roast for about 50-60 minutes, or until the potatoes are cooked through and golden brown on the edges.