HASSELBACK

POTATOES

VERSATILE SIDE DISH

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WHY YOU'LL LOVE THEM

If you're a fan of crispy-on-the-outside, tender-on-the-inside roasted potatoes, then this Hasselback Potatoes recipe is about to become your new favorite side dish! Learn how to make these stunning sliced potatoes that fan out beautifully in the oven, creating the perfect blend of flavor, texture, and presentation.

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INGREDIENTS

Russet Potatoes Olive Oil or Melted Butter Garlic Salt & Black Pepper Fresh Herbs

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PREP POTATOES

Preheat your oven to 425°F. Scrub the potatoes clean and dry thoroughly. Place each potato between two wooden spoons or chopsticks. This stops the knife from slicing all the way through. Using a sharp knife, make thin, even cuts (about 1/8-inch apart) across the potato, stopping just before the bottom.

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PREP POTATOES

Preheat your oven to 425°F. Scrub the potatoes clean and dry thoroughly. Place each potato between two wooden spoons or chopsticks. This stops the knife from slicing all the way through. Using a sharp knife, make thin, even cuts (about 1/8-inch apart) across the potato, stopping just before the bottom.

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BRUSH WITH OIL

In a small bowl, mix olive oil (or melted butter) with garlic, salt, and pepper. Carefully brush the mixture over the potatoes and into the slices. This step ensures each layer gets seasoned and crisped.

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BAKE THE POTATOES

Place the potatoes on a parchment-lined baking sheet. Bake uncovered for 45–60 minutes, depending on the size of your potatoes. Halfway through, baste the potatoes again with more oil or butter to deepen the flavor and enhance crispiness.

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ADD TOPPINGS

In the last 10 minutes of baking, sprinkle on shredded cheese, crumbled bacon, or additional herbs if desired. Let the cheese melt and bubble over the edges for added indulgence.

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GARNISH AND SERVE

Remove from the oven and top with fresh herbs, more melted butter, or a dollop of sour cream. Serve hot and enjoy the beautiful accordion-like layers of flavor and texture.

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