Scored potatoes, often called “Hasselback Potatoes,” are a fantastic way to get a potato that is crispy on the outside, tender on the inside, and looks incredibly impressive.
Here is a classic and reliable recipe for perfect scored potatoes.
Classic Garlic & Herb Hasselback Potatoes
This recipe yields potatoes with thin, crispy edges and a creamy center, infused with buttery, garlicky flavor.
Ingredients
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4 medium potatoes: Russet or Yukon Gold work best. Russets get fluffier and extra crispy; Yukon Golds are creamier and hold their shape well.
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4 tablespoons (60g) unsalted butter, melted
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
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1 teaspoon fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
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Salt: Kosher salt or sea salt is best.
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Freshly ground black pepper
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Optional for serving: Fresh chopped parsley, flaky sea salt, sour cream, or grated Parmesan cheese.
Instructions
1. Prepare the Potatoes:
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Preheat your oven to 425°F (220°C).
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Wash and scrub the potatoes thoroughly. You can peel them if you like, but the skin adds great texture and flavor.
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The most important step: Create a stable base. Slice a thin sliver off the bottom (the long side) of each potato so it sits flat and doesn’t roll around while you slice and bake it.
2. Make the Score Marks:
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Place a potato on a cutting board. Place a wooden spoon or a chopstick on either side of the potato, along its length.
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Make thin slices across the potato, about ⅛-inch (3mm) apart. The chopsticks will stop your knife from cutting all the way through, leaving the bottom of the potato intact and creating the “accordion” effect.
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Repeat with all potatoes.
3. Infuse with Flavor:
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In a small bowl, combine the melted butter, olive oil, minced garlic, thyme, and rosemary.
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Place the potatoes in a baking dish (or on a lined baking sheet) that’s just large enough to hold them.
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Drizzle or brush half of the butter mixture over the potatoes, making sure to get it in between the slices as much as possible. You can use a pastry brush or carefully tease the slices apart with a knife and let the butter drip in.
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Season the potatoes generously with salt and pepper.
4. The Roasting Process:
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Place the dish in the preheated oven and roast for 25 minutes.
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Remove the potatoes from the oven. Use a pastry brush to coat them again with the remaining butter mixture, making sure to get it into the slices. The potatoes will have started to open up, making this easier.
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Return to the oven and roast for another 30-40 minutes, or until the potatoes are tender all the way through (a knife should easily pierce the base) and the edges are deep golden brown and crispy. The total time will depend on the size of your potatoes.
5. Serve:
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Remove from the oven and let them rest for 5 minutes.
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If you want an extra cheesy version, you can sprinkle grated Parmesan over the top in the last 10 minutes of baking.
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Garnish with fresh chopped parsley and a final sprinkle of flaky sea salt. Serve hot!
Tips for the Best Scored Potatoes
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Uniform Slices: The thinner and more uniform your slices, the crispier the final potato will be.
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Soak for Extra Crispiness (Optional): After slicing, you can soak the potatoes in cold water for 30 minutes to remove excess starch. Be sure to dry them very thoroughly before adding the butter and oil. This helps them crisp up even more.
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Don’t Skimp on Salt: Potatoes need a good amount of salt. Season generously at the beginning and add a touch of flaky salt at the end.
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Check for Doneness: If the tops are getting too brown but the potatoes aren’t tender all the way through, loosely tent the dish with foil for the last 10-15 minutes of baking.
Enjoy your beautifully crispy and delicious scored potatoes