Jamie Oliver Hasselback Potatoes Recipe [Tips & Tricks]

The first time I made Hasselback potatoes, I was trying to impress my in-laws. I’d been watching a lot of Jamie Oliver videos-his easygoing style made me feel like maybe I wouldn’t mess it all up. Potatoes were safe. Or so I thought.

I sliced too deep. Half of them fell apart. Butter burned. The rosemary caught fire. It was a whole scene.

But here’s the thing-I didn’t give up. I tried again. And the next time? Magic.

If you’ve ever wanted to make a potato dish that’s crispy, golden, buttery, and just showy enough to look like you know what you’re doing in the kitchen-Jamie Oliver’s Hasselback potatoes are your golden ticket.

Jamie Oliver’s Hasselback Potatoes Recipe

I stumbled on Jamie’s version while scrolling late one night. He was slicing those spuds like a pro. Thin, even cuts. Garlic tucked in. Butter sizzling.

What makes Jamie’s version different?

• Simplicity – No over-complication
• Aromatics – Garlic, rosemary, and bay leaf
• Technique-focused – The slicing is the magic here
• Golden crunch – That roasted skin is unreal

He keeps the focus on real flavor. Nothing fancy. Just good ingredients treated with respect.

Ingredients Needed

Let’s keep it simple. Here’s what you’ll need:

• Potatoes – Go for medium-sized. Maris Piper or Yukon Gold are perfect.
• Butter – Salted if you want richness. Unsalted if you like to control salt levels.
• Olive oil – Helps prevent the butter from burning
• Garlic cloves – Sliced thin for tucking between cuts
• Fresh rosemary – A couple sprigs go a long way
• Bay leaves – Optional, but worth it
• Salt + pepper – For seasoning and balance

Optional upgrades:

• Parmesan cheese – Sprinkle near the end for extra flavor
• Breadcrumbs – For crunchier tops
• Chili flakes – If you like heat

You don’t need a pantry full of things. Just a few thoughtful ingredients.

How To Make Jamie Oliver’s Hasselback Potatoes

I’ll walk you through exactly how I do it-Jamie-style with a few personal tweaks.

Preheat The Oven

• Set it to 200°C (400°F)
• You want it hot and ready before the spuds go in

Slice The Potatoes

• Place a potato between two wooden spoons or chopsticks
• Slice down every few millimeters-but don’t cut all the way through
• The spoons will stop your knife just in time

Flavor Base

• Melt butter in a pan with olive oil
• Toss in sliced garlic, rosemary, and bay leaves
• Let it infuse for a minute or two-don’t let the garlic burn

Baste And Roast

• Brush the potatoes generously with the infused butter
• Make sure some garlic gets tucked into the slices
• Sprinkle with salt and pepper
• Roast for about 50 minutes to 1 hour, depending on size

Finishing Touch

• Halfway through, brush with more butter
• If adding cheese or breadcrumbs, do it for the last 10 minutes

They come out golden, crispy, and totally irresistible.

Ingredient Science Spotlight

Let’s geek out a little.

Potatoes

• High-starch varieties like Maris Piper or Russets crisp better
• Low-starch ones (like red potatoes) don’t fan out as nicely

Butter + Olive Oil Combo

• Butter gives you flavor
• Olive oil keeps it from burning at high heat

Slicing

• Those thin cuts increase surface area
• That means more crisping and better flavor absorption

Garlic + Rosemary

• Garlic browns and caramelizes between the slices
• Rosemary releases oils that flavor the whole tray

It’s a science of flavor meeting technique. And it’s so satisfying to watch it come together.

Expert Tips

After making these a dozen times (and learning the hard way), here’s what I swear by:

• Use evenly sized potatoes – They’ll cook uniformly
• Chill the butter briefly after melting – Makes brushing easier and less messy
• Slice slowly – One bad cut and the potato splits
• Don’t overcrowd the tray – Air needs to circulate for crispiness
• Fan the slices apart gently before roasting – Helps the butter seep deeper

One pro tip from Jamie himself? Use flavored oil or compound butter. Think chili oil or lemon herb butter.

Recipe Variations

Once you’ve nailed the original, the fun begins. Here’s how to make them your own:

Cheesy Herb Hasselbacks

• Add grated cheddar or parmesan in the last 10 minutes
• Sprinkle chives or parsley before serving

Garlic Parmesan Crusted

• Mix breadcrumbs, garlic powder, and parmesan
• Add this on top for the final 10 minutes

Spicy Southwest Style

• Add chili flakes, smoked paprika, and cumin to the butter
• Serve with sour cream and chopped cilantro

Asian-Inspired

• Infuse oil with garlic, ginger, and soy
• Drizzle with sesame oil at the end

The possibilities are endless. One humble potato. So many personalities.

Final Words

I used to think potatoes were boring. A filler. A background actor.

Jamie Oliver changed that for me. He made me pay attention to technique. To flavor. To simplicity.

And that’s why I come back to this recipe. Again and again.

It’s impressive without being fussy. It’s comforting without being dull. And it always gets compliments.

Every single time.

FAQs

What Are Hasselback Potatoes?

Hasselback potatoes are sliced potatoes that are baked until crispy on the edges while staying soft inside.

How Do I Make Jamie Oliver’s Hasselback Potatoes?

You slice the potatoes thinly, season with olive oil, garlic, rosemary, and bake them until crispy and golden.

Can I Use Any Type Of Potato For Hasselback Potatoes?

Yes! You can use any medium-sized potato like Russet or Yukon Gold.

Do I Need To Peel The Potatoes For This Recipe?

No, leave the skins on for extra flavor and texture.

How Thin Should I Slice The Potatoes For Hasselback Potatoes?

Aim for slices about 1/8 inch thick, but don’t worry if they aren’t perfect.

How Long Do I Bake Hasselback Potatoes For?

Bake them for about 45 minutes to an hour at 200°C (400°F) or until they’re crispy and golden.

Can I Make Jamie Oliver’s Hasselback Potatoes In Advance?

You can prep the potatoes ahead, but it’s best to bake them fresh for the crispiest texture.

What Can I Serve With Jamie Oliver’s Hasselback Potatoes?

These go great with meats like roast chicken or steak, or even with a nice salad.

Can I Add Cheese To Jamie Oliver’s Hasselback Potatoes?

Definitely! Add some grated Parmesan or cheddar during the last few minutes of baking.

What Other Herbs Can I Use In The Recipe?

You can swap rosemary for thyme or oregano, or even add a bit of sage for a different twist.