Crispy Fan-Cut Potatoes (Garlic Butter Accordion Bake)
Quick answer
Hasselback potatoes are a Swedish dish where potatoes are sliced thinly at close intervals - leaving the bottom intact - then brushed with garlic butter and roasted until...
What makes this special
- Accordion slits allow garlic butter to penetrate these fan-cut Hasselback potatoes.
- Slits cut to 5mm from the base let heat penetrate and fan the layers open
- Mid-cook butter baste plus breadcrumb and parmesan finish creates chip-like edges
Key ingredients
Core cooking flow
- 1 Preheat the oven to 200C so it is fully hot before the potatoes go in.
- 2 Melt 50 g unsalted butter over low heat, then turn off the heat so the garlic will not burn.
- 3 Set the potatoes on an oven tray and brush the outside with the garlic butter first.
Hasselback potatoes are a Swedish dish where potatoes are sliced thinly at close intervals - leaving the bottom intact - then brushed with garlic butter and roasted until the edges fan out and crisp. Melted butter mixed with minced garlic, fresh thyme, and olive oil is brushed over and between the slices before the potatoes go into a 200-degree oven for forty minutes. Midway through baking, the potatoes are removed so the slices can be gently fanned open and given a second coat of butter. Breadcrumbs and Parmesan cheese scattered on top for the final fifteen minutes create a crunchy golden crust that contrasts with the fluffy interior. Placing chopsticks on either side of the potato while slicing acts as a guide to prevent cutting all the way through.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Preheat the oven to 200C so it is fully hot before the potatoes go in.
Scrub and dry 800 g Yukon Gold potatoes, place chopsticks along both sides, and make close thin cuts while leaving about 5 mm intact at the bottom.
- 2Control
Melt 50 g unsalted butter over low heat, then turn off the heat so the garlic will not burn.
Stir in 2 minced garlic cloves, 1 tablespoon thyme, 1 tablespoon olive oil, and half the salt until the mixture smells aromatic.
- 3Prep
Set the potatoes on an oven tray and brush the outside with the garlic butter first.
Gently open the cuts with your fingertips so butter reaches between the slices, but do not force them apart or the base may tear.
- 4Heat
Bake at 200C for 40 minutes.
When the edges begin to fan open and the surface looks drier, remove the tray and brush the remaining butter between the cuts for better browning and crisp edges.
- 5Season
Mix 30 g breadcrumbs, 25 g Parmesan, the remaining salt, and the black pepper.
Sprinkle the mixture lightly over the tops and into the opened gaps, then bake 15 more minutes until the crumbs are golden and crisp.
- 6Finish
Remove the potatoes when a chopstick slides into the center easily and the edges are crisp like chips.
Let them rest for 5 minutes so steam settles, then transfer to plates and serve while the crust is still crisp.
After the steps
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