Olive Oil Hasselback Roast Potatoes

Few side dishes command the same reverence as a proper roast potato, and hasselback roast potatoes, with their dramatic fanned slices and impossibly crispy edges, take the humble spud to an entirely new level. Coated in premium vomFASS Garlic Extra Virgin Olive Oil and fragrant rosemary, these potatoes deliver that coveted contrast: shattering golden ridges on the outside, fluffy and buttery within. They are the centrepiece side dish for any Sunday roast or Christmas dinner, and once you have mastered the technique, you will never look at an ordinary roastie the same way again.

The Story Behind Hasselback Potatoes

The hasselback potato was invented in the 1950s at Hasselbacken, a historic restaurant and hotel on Djurgården island in Stockholm, Sweden. The dish was created by trainee chef Leif Elisson, who wanted to impress his instructors with a potato preparation that was both visually striking and texturally superior to standard roasted or baked potatoes. The signature thin, accordion-like slices allow heat and fat to penetrate deep into the potato, creating dozens of paper-thin crispy layers while the interior steams to a creamy finish.

What started as a Swedish culinary innovation quickly spread across Scandinavia and eventually to British kitchens, where it has become a favourite alternative to traditional roast potatoes, particularly for special occasions. The technique lends itself beautifully to flavoured oils: every slice acts as a tiny reservoir, catching and holding the aromatic oil as it roasts. That is precisely why a quality extra virgin olive oil like our Agora EVOO transforms this dish from good to genuinely extraordinary.

Choosing the Right Potato

Potato selection matters enormously for hasselbacks. You want a variety that crisps well on the outside while going properly fluffy inside. Here is a quick guide to the best options available in British supermarkets:

• Maris Piper - The gold standard for British roast potatoes. High starch content produces exceptional crispiness and a light, fluffy interior. Our top recommendation for this recipe.
• King Edward - Another classic roasting potato with a slightly more floury texture. Crisps beautifully and has a wonderful buttery flavour when cooked in olive oil.
• Desiree - A red-skinned variety with a waxier texture that holds its shape well. The slices stay more defined during roasting, which some cooks prefer for presentation.
• Russet (Idaho) - The traditional American choice, very starchy and fluffy. Works well but can be slightly drier than Maris Piper.
• Rooster - Popular in Ireland and increasingly available in UK shops. Excellent all-rounder with a rich, earthy flavour.

Whichever variety you choose, select medium-sized potatoes that are roughly the same size so they cook evenly. Avoid any with green patches or sprouting eyes. These indicate solanine, which tastes bitter and should be avoided.

Ingredients

• 1 kg medium potatoes (roughly 5-6), scrubbed and dried, Maris Piper or King Edward recommended
• 3 tablespoons vomFASS Garlic Extra Virgin Olive Oil
• 3 tablespoons vomFASS Rosemary Extra Virgin Olive Oil
• 5 cloves garlic, finely minced
• 3 sprigs fresh rosemary, leaves stripped and roughly chopped
• 1 teaspoon flaky sea salt (Maldon is ideal)
• Freshly ground black pepper

Equipment You Will Need

• Large baking tray
• Baking paper or parchment
• Sharp knife
• Two wooden chopsticks or wooden spoon handles (for the slicing trick, see below)
• Pastry brush or small spoon

The Chopstick Trick: How to Slice Hasselback Potatoes Perfectly

The trickiest part of making hasselback potatoes is slicing thinly and evenly without cutting all the way through. Cut too deep and your potato falls apart; too shallow and the slices will not fan open properly during roasting. The solution is brilliantly simple: use a pair of wooden chopsticks as a guide.

Place one chopstick along each long side of the potato. When you slice downwards, the knife blade hits the chopsticks before it can cut through the bottom of the potato, leaving roughly 5 mm of uncut potato holding everything together. This technique produces perfectly uniform slices every single time, regardless of skill level.

Aim for slices approximately 3-4 mm apart. Thinner slices create more layers and therefore more crispy edges, which is the whole point. If you do not have chopsticks, wooden spoon handles or even two pencils work equally well.

Once sliced, drop the potatoes into a bowl of cold water for 10 minutes. This rinses away surface starch and helps the slices fan open during roasting. Pat thoroughly dry with a clean tea towel before oiling, excess moisture is the enemy of crispiness.

Method: Step-by-Step Instructions

1. Preheat your oven to 200°C (180°C fan / 400°F / Gas Mark 6). Line a large baking tray with baking paper.
2. Prepare the potatoes. Scrub each potato clean under cold running water and pat dry. If any potato has a rounded base that wobbles, slice a thin sliver off the bottom to create a flat, stable surface.
3. Slice the hasselbacks. Place chopsticks along both sides of each potato. Using a sharp knife, make thin cuts (3-4 mm apart) across the width of the potato, letting the knife stop when it hits the chopsticks. Repeat with all potatoes.
4. Soak briefly. Place sliced potatoes in cold water for 10 minutes to release starch, then pat completely dry with a tea towel.
5. Make the flavoured oil. In a small bowl, combine the Garlic Extra Virgin Olive Oil and Rosemary Extra Virgin Olive Oil with the minced garlic and chopped rosemary. Stir well.
6. Oil the potatoes. Place potatoes on the prepared baking tray. Using a pastry brush or small spoon, coat every potato generously with the flavoured oil mixture. Take care to work it between the slices. This is where the magic happens. The oil seeps into each gap, frying the cut surfaces as the potato roasts.
7. Roast for 30 minutes. Place the tray in the centre of the oven and bake for 30 minutes. The slices will begin to fan open as the potato cooks.
8. Baste and continue roasting. Remove the tray and brush or spoon any remaining oil (and the garlic-rosemary bits pooled on the tray) back over the potatoes. Return to the oven for a further 25-30 minutes until the edges are deeply golden and crispy and the centres are tender when pierced with a knife.
9. Season and serve. Remove from the oven, sprinkle generously with flaky sea salt and freshly ground black pepper. Serve immediately whilst piping hot and at maximum crispiness.

Why Olive Oil Produces the Best Roast Potatoes

There is an ongoing debate in British kitchens about which fat makes the best roasties, goose fat, beef dripping, sunflower oil, or olive oil. Having tested all of them, we firmly believe that a high-quality extra virgin olive oil produces the most flavourful result, and here is why:

• Smoke point. Contrary to popular myth, good EVOO has a smoke point of around 190-210°C, more than sufficient for roasting at 200°C. It will not burn at standard roasting temperatures.
• Flavour complexity. Unlike neutral oils, EVOO brings grassy, peppery, and slightly fruity notes that complement the earthy sweetness of roasted potato.
• Crispiness. The polyphenols in quality olive oil help create an exceptionally crispy, golden crust. According to BBC Good Food, olive oil is one of the best fats for achieving that coveted crunch.
• Health benefits. Rich in monounsaturated fats and antioxidants, EVOO is the healthiest fat option for roasting, which matters when you are eating potatoes regularly.

The key is using a genuinely good olive oil, not the bland, refined stuff you might find on supermarket shelves. Cold-pressed, single-origin oils like those in our extra virgin olive oil collection have dramatically more flavour and higher polyphenol content, which translates directly to taste on the plate.

Flavour Variations with vomFASS Oils

One of the joys of this recipe is how easily you can adapt it using different flavoured extra virgin olive oils. Here are some of our favourite combinations:

• Classic Garlic & Rosemary (this recipe), The original and, for many, the best. Aromatic and deeply savoury.
• Lemon & Herb - Swap in Lemon Extra Virgin Olive Oil and add fresh thyme. Bright, zesty, brilliant with fish or chicken.
• Smoky BBQ - Use Smoky BBQ Extra Virgin Olive Oil with smoked paprika. Sensational alongside grilled meats.
• Herbes de Provence - Herbes de Provence EVOO with dried lavender and thyme. A touch of southern France on your Sunday table.
• Chilli Heat - Jalapeño EVOO with fresh red chilli flakes. For those who like their potatoes with a kick.

Serving Suggestions: Sunday Roast and Christmas Dinner

Hasselback potatoes are a natural fit for the British roast dinner. Their dramatic appearance elevates a Sunday lunch from everyday to dinner-party worthy, without requiring any more effort than standard roasties. Serve them alongside:

• Roast beef, lamb, or chicken with gravy
• Roasted balsamic pancetta Brussels sprouts - the perfect seasonal pairing
• Honey-glazed parsnips and carrots
• Yorkshire puddings (for a proper roast)

At Christmas, hasselbacks are a welcome change from the standard roast potato and far more impressive on the table. The garlic and rosemary version pairs particularly well with turkey, goose, or a nut roast for vegetarian guests. You can even prepare them up to the oiling stage several hours ahead, then pop them in the oven when you are ready to cook.

Looking for more potato inspiration? Try our baked and filled potato skins or the indulgent bacon and date potatoes - both made even better with vomFASS oils.

Top Tips for the Crispiest Hasselback Potatoes

1. Dry your potatoes thoroughly. Moisture is the enemy of crispiness. After soaking, pat each potato bone-dry with a clean tea towel.
2. Do not skip the baste. Brushing with more oil halfway through cooking ensures every ridge gets crispy, not just the top.
3. Use a hot oven. 200°C conventional (180°C fan) is the sweet spot. Any lower and you will steam the potato rather than roast it.
4. Give them space. Do not crowd the tray. Air circulation between the potatoes is essential for even browning.
5. Season at the end. Adding salt before roasting draws out moisture. Wait until the last moment for the best texture.
6. Let them rest briefly. A 2-3 minute rest out of the oven allows the starches to firm up slightly, keeping the crust intact when you transfer to a serving dish.

Reheating and Make-Ahead Tips

Hasselback potatoes are undeniably at their best straight from the oven, but leftovers can be rescued quite successfully:

• Oven reheating (recommended): Place on a baking tray and reheat at 200°C for 10-12 minutes until the edges are crispy again. Brush with a little extra olive oil before reheating.
• Air fryer: 180°C for 5-7 minutes. Excellent for restoring crispiness to day-old hasselbacks.
• Avoid the microwave. It will make the potato soft and soggy. All that beautiful crispiness will vanish.

For make-ahead preparation, you can slice and soak the potatoes up to 24 hours in advance. Store them in cold water in the fridge, then drain and dry thoroughly before oiling and roasting. You can also prepare the flavoured oil mixture ahead of time.

Nutritional Information (Per Serving)

Based on 6 servings from 1 kg of potatoes with 6 tablespoons of olive oil:

The majority of the fat content comes from extra virgin olive oil, which is predominantly healthy monounsaturated fat. According to Serious Eats, olive oil is one of the healthiest choices for roasting vegetables at high temperatures.

Frequently Asked Questions

Can I use regular olive oil instead of extra virgin?

You can, but the flavour difference is significant. Regular (refined) olive oil is almost tasteless, so you lose the grassy, peppery notes that make this dish special. Cold-pressed extra virgin olive oil from our EVOO collection is always worth the small extra investment for roast potatoes, as the flavour is front and centre in every bite.

How do I stop the slices breaking apart?

The chopstick trick is the answer. Place a chopstick on each side of the potato before you start slicing, the blade will stop at the chopstick rather than cutting all the way through. If a slice does break off, simply press it back into place before oiling and roasting; nobody will notice once it is golden and crispy.

Can I make hasselback potatoes ahead of time?

Yes. You can slice the potatoes and store them in cold water in the fridge for up to 24 hours. Drain, dry thoroughly, oil, and roast when ready. You can also prepare them to the oiling stage, cover with cling film, and refrigerate for 2-3 hours before roasting. Add 5 extra minutes to the cooking time if going straight from the fridge to the oven.

What size potato works best?

Medium potatoes (roughly 150-180 g each) are ideal. They cook through evenly in an hour and produce the most attractive fan shape. Very large potatoes can be undercooked in the centre by the time the edges are crispy, so if you only have large ones, add 10-15 minutes to the roasting time.

Are hasselback potatoes suitable for vegans?

Absolutely. This recipe is naturally vegan, extra virgin olive oil replaces butter or animal fat entirely. All of our flavoured extra virgin olive oils are plant-based, making this a brilliant side dish for vegan and vegetarian guests at Christmas or any roast dinner. As The Guardian's food section notes, the potato is one of the most universally loved vegetables, and hasselbacks are the most impressive way to serve them.