Hasselback-Style Sliced Baked Potatoes are whole Russet potatoes cut with thin crosswise slices, seasoned with olive oil, salt, pepper, cayenne, garlic, and paprika, then baked until tender with crisp edges between the slices.
Why Sliced Baked Potatoes Work
- Crisp edges: the thin cuts expose more potato surface to the hot oven.
- Tender center: the potato stays connected at the bottom, so the inside remains soft.
- Simple seasoning: paprika, cayenne, garlic, salt, and pepper add color and savory flavor.
- Flexible side dish: they work with steak, chicken, pork, burgers, or roasted vegetables.
How to Slice Without Cutting Through
The goal is to create many thin slices while keeping the bottom of the potato intact. Work slowly and stop the knife before it reaches the cutting board. The connected base holds the potato together as the slices open slightly during baking.
Seasoning Notes
The seasoning blend is intentionally simple. Paprika adds color, cayenne brings gentle heat, and the published recipe uses a small amount of garlic along with salt and black pepper. Olive oil helps the seasonings coat the surface and reach between the slices.
Tips for Better Hasselback-Style Potatoes
- Choose potatoes that are similar in size so they finish around the same time.
- Dry the potatoes after washing them.
- Make thin, evenly spaced slices without cutting all the way through.
- Try to get some olive oil and seasoning between the slices, not only over the top.
- Bake until the centers are tender when pierced and the exposed edges are browned.
What to Serve with Sliced Baked Potatoes
Serve them with grilled steak, baked chicken, pork chops, meatloaf, or a simple salad. If you want a different potato texture, try Baked Garlic Parmesan Potato Wedges, Baked Garlic Parmesan Fries, or browse more easy side dish recipes.
Storage and Reheating
Refrigerate cooled leftovers in a covered container. Reheat in a hot oven or air fryer if you want the sliced edges to crisp again. The microwave is convenient but produces a softer potato.
Frequently Asked Questions
What if I accidentally cut through the potato?
A small accidental cut is not a problem. If a section separates completely, place it beside the potato on the baking tray and roast it as an extra crispy piece.
Why are the slices not opening?
The cuts may be too far apart or not deep enough. Thin, close slices create more flexible sections that separate slightly as the potato bakes.
Ingredients
- 4 medium potatoes, preferably Russet
- ¼ teaspoon salt
- â…› teaspoon black pepper
- â…› teaspoon cayenne pepper
- â…› teaspoon garlic
- â…› teaspoon paprika
- 4 to 6 tablespoons olive oil
How To Make Hasselback-Style Sliced Baked Potatoes
- Wash and dry the potatoes.
- Make thin crosswise slices into each potato without cutting all the way through the bottom.
- Preheat the oven to 400°F.
- Mix the salt, pepper, cayenne, garlic, and paprika together.
- Brush or drizzle the potatoes with olive oil, working some between the slices.
- Sprinkle the seasoning mixture evenly over the potatoes.
- Place them on a parchment-lined baking tray.
- Bake for 40 to 45 minutes, or until tender in the center and browned around the sliced edges.