Jamie Oliver Hasselback Potatoes

If you’ve never tried Jamie Oliver Hasselback Potatoes, you’re in for a real treat. These beautifully crisp-edged, golden potatoes are a total showstopper—crunchy on the outside, buttery-soft on the inside, and bursting with garlicky, herby flavor. I made these for a Sunday roast, and they completely stole the show! I couldn’t believe how easy they were to prepare for such an impressive result. (inspired by Jamie Oliver)

Ingredients Needed

For the Potatoes:

• 5–6 x 250g / 8oz potatoes, oval-shaped regular or floury, scrubbed clean
• 1½ tsp extra virgin olive oil
• ¼ tsp cooking salt / kosher salt

For the Basting Oil:

• ¼ cup extra virgin olive oil
• 1¼ tsp cooking salt / kosher salt
• 4 garlic cloves, skin on, smashed
• 3 rosemary sprigs (optional but highly recommended)

How To Make Jamie Oliver Hasselback Potatoes

Prep the Potatoes:
Preheat your oven to 200°C/400°F (or 180°C fan-forced). Give your potatoes a good scrub—no need to peel them. Slice a very thin piece off the bottom of each potato so they sit flat on the tray. Then, using two chopsticks as a guide, slice the potatoes thinly (about 2mm thick) without cutting all the way through. This is what gives that classic Hasselback fan effect.

Start Baking:
Drizzle the top of each potato with a little olive oil (about 1½ tsp total) and sprinkle over ¼ tsp of salt. Pop them onto a baking tray and bake for 30 minutes. They’ll start to open up and get some nice color.

Infuse the Flavor:
After 30 minutes, pour over the ¼ cup of olive oil, sprinkle with another 1¼ tsp salt, and add the smashed garlic cloves and rosemary sprigs to the tray. These will infuse the oil and potatoes with beautiful flavor.

Baste and Crisp:
Continue baking for another 40 minutes, but make sure to baste the potatoes every 10 minutes. This helps the slices fan out and get extra crispy on the edges. After 40 minutes, test with a knife to ensure they’re soft in the middle.

Final Blast of Heat:
Crank the oven up to 220°C/425°F (or 200°C fan). Give them one last baste, then bake for another 10–15 minutes until they’re gorgeously golden and crisp.

Serve and Enjoy:
Serve immediately while they’re hot and crispy—you won’t be able to resist pulling them apart slice by slice!

Why I Love This Recipe

I made these for a casual Sunday roast, but honestly, they looked and tasted like something straight out of a fine dining kitchen. The garlic and rosemary scent filled the whole house, and the texture was incredible. It’s one of those recipes where minimal effort turns into maximum flavor—classic Jamie Oliver magic.

Recipe Tips

• Use Chopsticks: They act as a cutting guard so you don’t accidentally slice all the way through.
• Baste Often: The more you baste, the crispier and more golden they’ll be.
• Don’t Skip the Garlic and Rosemary: These really elevate the flavor—worth it!
• Fan the Slices: Gently use a fork to spread the slices apart after baking for a prettier presentation.
• Switch It Up: Try thyme, sage, or even chili flakes if you want to customize the seasoning.

How To Store This Jamie Oliver Hasselback Potatoes

At Room Temperature:
Best served fresh, but can sit out for up to 2 hours before needing refrigeration.

In the Fridge:
Store in an airtight container for up to 3 days. They’ll lose some crispness but reheat beautifully.

In the Freezer:
Place in a freezer-safe container and freeze for up to 1 month. Wrap in foil for best results.

Reheating:

• Oven: Reheat at 350°F for 10–12 minutes until hot and crispy.
• Microwave: 2–3 minutes on high, though they’ll be softer.
• Stovetop: Reheat in a skillet with a little oil for 5–7 minutes.
• Air Fryer: 350°F for 5–7 minutes for restored crispiness.

Nutrition Facts (per serving)

• Calories: 106
• Carbs: 20g
• Protein: 2g
• Fat: 2.1g
• Sugar: 2g
• Fibre: 2g
• Sodium: 250mg

Let’s Answer a Few Questions! (FAQs)

How do I stop the garlic from burning?
Great question! Leave the garlic cloves whole and unpeeled, and nestle them around—not on top of—the potatoes.

What if my potatoes aren’t cooked through?
No worries—just keep baking in 10-minute intervals at 200°C until soft. You can tent with foil if they’re browning too quickly.

Do I need to flip them?
Nope! Just keep basting every 10 minutes and they’ll cook evenly with a perfect crisp on top.

Can I soak the potatoes beforehand?
Not necessary at all. The thin slicing and basting method works perfectly without any soaking.

Try More Recipes:

• Jamie Oliver Dauphinoise Potatoes
• Jamie Oliver Lamb Kleftiko
• Jamie Oliver Lamb Burgers