How to make hasselback potatoes with a crunchy edge?

Hasselback potatoes with crisp, fan-like slices

Hasselback potatoes are thinly sliced almost to the base, fanned, and roasted until the edges become crisp and the interior remains tender. Choose medium-sized potatoes with uniformly smooth shapes and slice carefully to avoid cutting through.

Technique essentials:

• Place each potato between two wooden spoons or chopsticks to stop the knife.
• Make thin, even slices about 1/8–1/4 inch apart, leaving the bottom intact.
• Brush generously with oil or melted butter and season well.

Roasting and finishing:

• Roast at 425°F (220°C) until the slices fan and the edges crisp, about 45–60 minutes depending on size.
• Baste occasionally and add garlic or herb butter toward the end to flavor without burning.

Serving ideas: Top with grated cheese during the last few minutes of roasting, or finish with sour cream and chives. A crunchy edge comes from thin slices, ample fat, and sustained high heat.