Crispy Fan-Cut Potatoes (Garlic Butter Accordion Bake)

Quick answer

Total time: 70 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Hasselback potatoes are cut into many thin slices while the base remains connected, giving each potato a soft center and crisp, fanned edges.

Heat the oven fully to 200 C before the tray goes in. Scrub and dry 800 g Yukon Gold potatoes, then place a chopstick along each side of one potato at a time. Make closely spaced cuts while leaving about 5 mm intact at the bottom; the chopsticks stop the knife before it severs the base. Melt 50 g unsalted butter over low heat and turn off the burner before adding 2 minced garlic cloves, 1 tablespoon thyme, 1 tablespoon olive oil, and half of the salt. Set the potatoes on an oven tray and brush the outer surfaces first. Open each cut gently with your fingertips and work some of the butter inside, taking care not to split the connected underside. Bake at 200 C for 40 minutes. Once the slices begin to fan out and their edges look dry, remove the tray and brush the remaining seasoned butter between the openings. Combine 30 g breadcrumbs, 25 g Parmesan, the remaining salt, and black pepper, then scatter the mixture over the tops and lightly into the gaps. Return the tray to the oven for 15 minutes. The potatoes are done when the crumbs and exposed edges are golden, while a chopstick slides easily into the center. Rest them for 5 minutes to let the steam settle, then serve before the thin edges lose their crisp texture.

Ingredients

servings

IngredientAmountUnit

Yukon Gold Potatoes800 gg

Unsalted Butter50 gg

Olive Oil1 tbsptbsp

Garlic2 cloveclove

Fresh Thyme1 tbsptbsp

Breadcrumbs30 gg

Parmesan25 gg

Salt1 tsptsp

Black Pepper⅓ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Control

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.
3

Prep

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.
4

Heat

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.
5

Season

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Accordion slits allow garlic butter to penetrate these fan-cut Hasselback potatoes.
Finish cue: Sprinkle the mixture lightly over the tops and into the opened gaps, then bake 15 more minutes until the crumbs are golden and crisp.
Avoid this: Place chopsticks on both sides of the potato to avoid cutting through.