Hasselback Potatoes


  • 8 large Idaho russet potatoes
  • ⅔ c extra virgin olive oil
  • 4 garlic cloves, smashed and peeled
  • 1 T sweet paprika
  • 1 t smoked paprika
  • kosher salt


Place whole unpeeled potatoes in pot. Cover with cold water. Bring to boil. Cook at boil for 10 minutes.

Drain potatoes and cover with cold water. Let cool to room temperature.

Heat oven to 425 deg.

Combine oil, garlic, and paprika.

Place potato on large spoon. Cut into ⅛" slices without cutting through the bottom of the potato.

Place potatoes on foil lined baking sheet and brush generously with mixture, working between slices. Sprinkle with salt, again getting it between slices.

Bake for 20 minutes. Remove from oven and brush again with oil. Gently squeeze potatoes to open them slightly. Sprinkle with more salt. Bake for another 10 to 20 minutes more, until done.


Preparation time: 10 minutes
Cooking time: 1 hour