Crispy Hasselback Potatoes: An Easy and Delicious Side Dish

Hassleback Potatoes

Hasselback Potatoes


  • 6 medium Potatoes
  • 2 tbsp. Olive Oil
  • ¾ tsp. Kosher Salt
  • 3 tbsp. Salted Butter
  • 1 Garlic Clove, grated
  • ½ tsp. Italian Seasoning
  • 1 tbsp. chopped Parsley, to garnish
  • A pinch of flaky Sea Salt
  • Optional toppings; Sour Cream, Cheese, Green Onions, Bacon, etc.


  1. Preheat the oven to 230°C.
  2. Gently wash and dry the potatoes to remove any excess dirt.
  3. Cutting the potatoes: Place two chopsticks along the sides of the potato which will act as guides to prevent cutting all the way through the potato. Gently slice the potato into +-5mm slices, ensuring not to go all the way through to the bottom. Repeat this process for each potato.
  4. Baking the potatoes: Grease your Best Duty Bake Pot #12 and place the potatoes inside of the pot.  Brush the potatoes with 1 tablespoon of the olive oil and bake for +-1 hour, until the potato slices are starting to separate.
  5. Remove the Bake Pot from the oven and brush it with a tablespoon of olive oil and sprinkle with kosher salt. Return the potatoes to the oven and bake for +-15 minutes until crispy and lightly browned.
  6. Place your #7 Supreme Round Casseroles on medium heat. Melt the butter and gently stir in the garlic and Italian seasoning, stir for +-3 minutes. Remove the casserole from the heat source and set aside.
  7. When the potatoes are done, remove them from the oven and brush with the melted seasoned butter. Sprinkle flaky sea salt over the potatoes, garnish with parsley and your desired toppings. Serve and enjoy!