Lisa is Italian and vegetarian, I really enjoyed her cooking and this recipe. The simple cutting is all it takes to create the “accordion” effect: potatoes remain attached at the base, allowing them to keep their shapes as they cook. It is fun to prepare, beautiful to look at, and absolutely delicious!
Lisa's hasselback potatoes
27 August 2026
: 8 as a dish
: 10 min
: 1 hr 5 min
: 1 hr 15 min
: Easy
COOKING TIME : 50 MINUTES AT 180°, THEN 15 MINUTES AT 220°. You need 2 chopsticks, a pastry brush and a baking dish.
Ingredients
- 6 medium-sized firm potatoes
- 6 tbsp olive oil
- salt and pepper
- thyme, oregano or rosemary
- sweet paprika
- 2 cloves of garlic, optional
Directions
- Step 1 Wash the potatoes without peeling them. Remove any damaged parts, then cut each potato in half lengthways.
- Step 2 place the chopsticks right next to the two long sides of each potato half and make very thin, closely spaced cuts across it. The chopsticks will prevent you from cutting all the way through, keeping the base of the potatoes intact.
- Step 3 Preheat the oven to 180°C.
- Step 4 In a bowl, mix the olive oil with the paprika, salt and pepper. Using a pastry brush, generously coat the potatoes, making sure to work the mixture into the cuts.
- Step 5 Sprinkle with thyme, oregano or rosemary, according to your taste, then bake for 50 minutes at 180°C.
- Step 6 Baste the potatoes once more with the cooking juices, then return the dish to the oven for 15 minutes at 220°C, until the potatoes are crisp and beautifully golden.
Good to know!
