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Regular baked spuds are good. Hasselback potatoes are awesome! Soft on the inside and crispy on the outside, basted with garlic rosemary olive oil. This is roast potato perfection!
Hasselback potatoes talk
Everybody talks about how tips and tricks to avoid accidentally cutting the way through (easy – chopsticks or spatula on either side of the potato!). Why doesn’t anyone talk about the other things that matter for hasselback success?? Namely:
Fanning is key! For good hasselback potatoes, you need the slices to fan out as they bake so you can drip salty oil/fat between the slices and crispy edges. Without fanning, you end up with regular old roast spuds!
For fanning, you need thin slices (2mm is ideal), to cut
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