Hasselback Potatoes with Herb and Olive Dressing

Hasselback Potatoes

Thin crosswise cuts let these whole roasted potatoes fan open, creating golden edges around tender centers. Brush them with olive oil again after the slices begin to separate; the second brushing reaches surfaces that were too tight to coat when the potatoes were raw.

A chunky dressing of parsley, cilantro, green olives, capers, and lemon goes on just before serving. It gives each potato a fresh, briny finish while leaving some browned slices exposed.

Ingredients for Hasselback Potatoes

• 4 similarly sized medium russet potatoes, about 2 lb total (900g), scrubbed and dried
• 6 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon kosher salt, plus a pinch for the dressing if needed
• 1/2 cup finely chopped fresh flat-leaf parsley (15g)
• 1/4 cup finely chopped fresh cilantro (about 10g)
• 1/3 cup finely chopped pitted green olives (50g)
• 1 tablespoon capers, drained and roughly chopped
• 1 lemon, for about 1 teaspoon zest and 1 tablespoon juice

Optional: Add a few grinds of black pepper to the potatoes before roasting or to the dressing.

How to Make Hasselback Potatoes

1. Preheat and prepare: Heat the oven to 425°F (220°C). Thoroughly dry the potatoes. If one rocks on the cutting board, trim a very thin strip from its underside so it sits flat.
2. Cut the potatoes: Place one potato between two chopsticks, with a chopstick alongside each long edge. Cut crosswise into roughly 1/8-inch slices. Let the chopsticks stop the knife before it reaches the bottom, leaving the slices connected at the base. Repeat with the remaining potatoes.
3. Start roasting: Set the potatoes cut-side up on a rimmed baking sheet, leaving space between them. Brush with about 1 1/2 tablespoons olive oil, working it into the cuts where possible. Sprinkle with the 3/4 teaspoon salt and roast uncovered for 30 minutes.
4. Brush again and finish roasting: Once the slices begin to open, gently ease them apart and brush the remaining 1 1/2 tablespoons roasting oil into the openings. Do not flip the potatoes. Roast for another 30 to 40 minutes, rotating the pan if they brown unevenly. Start checking after 55 to 60 minutes total: a thin knife should easily pierce the thickest part near the base, and the exposed edges should be golden-brown. If the centers are firm, continue roasting and check again in short intervals.
5. Make the dressing: While the potatoes finish roasting, stir together the parsley, cilantro, olives, capers, lemon zest, lemon juice, and remaining 3 tablespoons olive oil. Keep the mixture loose and visibly chopped, not puréed. Taste before adding any extra salt; the olives and capers may provide enough.
6. Dress and serve: Let the potatoes stand for about 5 minutes, then transfer them to a platter. Spoon the dressing generously along each top, leaving some browned slices visible. Serve warm.

How to Cut Hasselback Potatoes Without Slicing Through

Keep the chopsticks alongside the potato, not underneath it. They act as knife stops while leaving the bottom connected. Closely spaced cuts create more exposed edges, but each potato should stay in one piece as it fans open.

Potato Options and Advance Slicing

Similarly sized Yukon Gold potatoes can replace russets. They will have a denser, creamier center, so check for tenderness rather than assuming they will finish at exactly the same time. If you prefer to omit the cilantro, replace it with more parsley.

Slicing shortly before roasting is simplest. If you need to cut the potatoes a day ahead, keep them submerged in water in the refrigerator, then dry them thoroughly before oiling and roasting.

Leftovers and Reheating

Refrigerate leftover cooked potatoes in an airtight container for up to 5 days. When practical, keep unused dressing separate and add it after reheating. Reheat the potatoes at 400°F (205°C) until hot, about 20 to 25 minutes. The edges may not be as crisp as when freshly roasted, and microwaving will soften them further. Freezing is not recommended if crisp edges are a priority.

For another tender-centered potato side with a different preparation, try Melting Potatoes with Garlic-Thyme Butter Sauce.

Nutrition

Approximate nutrition per serving (1 potato with one-quarter of the dressing): 375 calories, 5g protein, 22g fat, and 40g carbohydrates. Per 100g of finished dish: approximately 160 calories, 2g protein, 9g fat, and 17g carbohydrates. Values vary with potato size, moisture lost during roasting, and the amount of oil and dressing served.