Roast Herb Chilli Orange Butter Hasselback

Last winter, during a particularly grey Sunday, I decided to turn a bag of ordinary potatoes into something that would make the whole kitchen smell incredible. The moment these came out of the oven, my housemate actually abandoned her laptop and came to investigate what smelled like a fancy restaurant had moved into our tiny flat.

I first attempted hasselback potatoes for a dinner party where I was trying to impress people who actually knew how to cook. My knife work was nowhere near perfect, but honestly nobody noticed because they were too busy fighting over the last crispy-edged one.

Ingredients

• 8 medium Yukon Gold or Maris Piper potatoes: These hold their shape beautifully and have just the right creamy texture inside
• 1 tbsp olive oil: Helps the skin crisp up before the butter works its magic
• Salt and black pepper: Dont be shy here, potatoes need proper seasoning to shine
• 100 g unsalted butter, softened: Let it come to room temperature so it spreads easily between those tiny slices
• Zest of 1 large orange: Use a microplane if you have one, it catches all the aromatic oils
• 2 tbsp fresh parsley: Flat leaf gives you a cleaner, less grassy flavour
• 1 tbsp fresh thyme leaves: Strip them off the woody stems by running your fingers backwards
• 1 red chilli: Keep the seeds out unless you want real heat in every bite
• 2 garlic cloves: Freshly minced always beats the jar stuff
• 1/2 tsp smoked paprika: This adds this gorgeous smoky depth that people cant quite put their finger on
• 1/2 tsp sea salt: Flaky salt in the butter mix adds little bursts of salinity

Instructions

Preheat your oven:

Get it to 200°C and let it come up to temperature fully while you work, this helps with the initial crisp

Prep the potatoes:

Give them a good wash and dry them completely, then place each potato between two wooden spoons or chopsticks to act as a guard rail

Make the slices:

Cut thinly at about 2 mm intervals, letting the spoon handles stop your knife from cutting all the way through, keeping the base intact

Season them up:

Arrange on a lined baking tray and brush with olive oil everywhere, then hit them with salt and pepper

Make the flavoured butter:

Mix the softened butter with orange zest, parsley, thyme, chilli, garlic, smoked paprika, and sea salt until its uniformly combined

Get butter in there:

Gently work the butter between the slices, being careful not to snap the potatoes, and save some for later

First roast:

Pop them in for 40 minutes, then baste with the remaining butter and return for another 20 minutes until golden and tender

Serve them up:

Let them cool for just a couple of minutes so the butter sets slightly, then scatter with extra herbs and orange zest

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My mum initially thought these looked fiddly until she realised most of the work happens in the oven, freeing her up to actually hang out with guests instead of being stuck at the stove. Now she makes them for everything from Sunday roasts to weeknight dinner upgrades.

Getting That Perfect Crisp

The fan method mentioned in the notes genuinely works, just gently press down on each potato after the first 20 minutes of cooking time to encourage those slices to spread. The more surface area you expose, the more golden crispy edges you end up with.

Making It Your Own

I have tried rosemary instead of thyme when I ran out once, and it gave this lovely piney Christmas vibe. Lemon zest works brilliantly instead of orange if you prefer something sharper and less floral.

Serving Suggestions That Work

These potatoes have this habit of stealing the show, so I usually pair them with something simple that lets them shine. They are particularly good alongside a roast chicken or as part of a bigger spread.

• They reheat surprisingly well in a hot oven for 10 minutes if you are making them ahead
• The butter mix can be made a day in advance and kept in the fridge
• If you have leftover butter, it is brilliant melted over green beans or fish

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There is something deeply satisfying about pulling a tray of these from the oven, all golden and sizzling, knowing you are about to serve something that looks like it came from a restaurant kitchen.

Recipe FAQs

→ What makes hasselback potatoes special?

The signature slicing technique creates fan-like layers that increase surface area, resulting in extra crispy edges while keeping the interior tender and creamy.

→ Can I prepare these ahead of time?

Yes, slice and season the potatoes up to 24 hours in advance. Store refrigerated, then bring to room temperature before roasting and adding the butter mixture.

→ What potatoes work best?

Yukon Gold or Maris Piper potatoes are ideal due to their waxy texture that holds shape during roasting. Avoid floury varieties that may crumble when sliced.

→ How do I get the crispiest result?

Fan the slices gently apart before roasting to help butter penetrate. Basting halfway through cooking ensures even browning and maximum crispiness.

→ Can I adjust the heat level?

Absolutely. Reduce or omit the chilli for a milder version, or increase the amount and include some seeds for more spice. The smoked paprika adds gentle warmth too.