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Lemon Herb Hasselback Potatoes

Zesty Hasselback Potatoes

This version elevates the classic roasted potato with a citrusy kick and a "fan-style" cut that ensures every bite is crispy.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 8 medium potatoes (yellow or red-skinned work best, keep the skin on!)
  • ⅔ cup olive oil extra virgin
  • 4 cloves garlic minced
  • 4 tbsp fresh thyme chopped
  • Zest of 1 large lemon (approximately 1.5–2 tsp)
  • 1 tsp salt
  • black pepper to taste

Method
 

  1. Prep: Preheat your oven to 400℉. Line a large baking tray with parchment paper.
  2. The "Accordion" Cut: Slice the potatoes into thin rounds. The trick is to stop just before you reach the bottom, so the slices stay connected at the base like a fan.
    Tip: Place a wooden spoon on either side of the potato to act as a "stop" for your knife.
  3. Make the Lemon Herb Oil: In a small bowl, whisk together the olive oil, minced garlic, herbs, lemon zest, salt, and pepper.
  4. Dress: Place the potatoes on the tray. Generously brush the oil mixture over them, making sure to get plenty of that herbal goodness down between the slices.
  5. Roast: Bake for about 60 minutes. You want the insides tender and the edges golden-brown.
  6. The Finish: For extra crunch, kick the heat up to 190°C for the final 10 minutes of roasting.

Notes

  • The Chopstick Hack: To prevent cutting all the way through, place two wooden spoons or chopsticks on either side of the potato. They act as a guard for your knife.
  • Salt Adjustment: This recipe uses fine table salt. If you prefer using Coarse Sea Salt (Maldon or Atlantic), increase the amount to 1.5 teaspoons for 8 potatoes.
  • The Zest Factor: Use a microplane for the lemon zest and avoid the white pith, which can be bitter. For an extra pop of color, sprinkle a little fresh zest over the potatoes right before serving.
  • Uniform Slicing: Try to keep your slices about 3mm apart. The thinner the slices, the crispier the potato!
  • Reheating: If you have leftovers, reheat them in an oven or Air Fryer at 180°C (350°F) for 5-8 minutes to restore the crunch. Avoid the microwave, as it will make them soggy.