Roast Herb Chilli Orange Hasselback Potatoes

The first time I made hasselback potatoes, I stood over the cutting board with trembling hands, terrified I would slice straight through. My friend Sarah had just told me about this Swedish technique where you fan the potatoes like tiny accordions, and I was completely mesmerized by the way they transformed in the oven. That Sunday dinner, watching my guests eyes light up as these golden, buttery creations emerged from the oven, I knew this technique would become a permanent fixture in my cooking repertoire.

Last autumn, I served these at a dinner party when everyone was feeling a bit gloomy about the shorter days. Something about those vibrant slices, sizzling and fragrant with citrus and herbs, lifted the entire mood. My brother actually asked if I had secretly become a professional chef, which was the best compliment I have received in years.

Ingredients

• Yukon Gold or Maris Piper potatoes: These waxy varieties hold their shape beautifully while developing that perfect creamy interior
• Unsalted butter: Softened to room temperature so it melds effortlessly with all those aromatic ingredients
• Orange zest: Use a microplane or fine grater to avoid the bitter white pith, just the bright fragrant outer layer
• Fresh parsley and thyme: These herbs bring a bright, earthy contrast to the rich butter and citrus
• Red chilli: Deseeded completely unless you want extra heat, the warmth balances the sweet orange perfectly
• Smoked paprika: This subtle smokiness adds depth that makes people wonder exactly what your secret ingredient is

Instructions

Preheat your oven:

Get it to 200°C while you prepare everything else, a hot oven is nonnegotiable for that crispy exterior

Master the hasselback technique:

Nestle each potato between two wooden spoons or chopsticks, then slice thinly, letting the spoon handles stop your knife from cutting all the way through

Season the foundation:

Arrange those fanned beauties on a parchment lined tray, brush with olive oil, and sprinkle with salt and pepper

Whisk up the magic butter:

Combine softened butter with orange zest, parsley, thyme, chilli, garlic, smoked paprika and sea salt until it is beautifully fragrant

Get butter in every crevice:

Gently work that flavoured butter between the slices, reserving some for later basting, this is where the flavour really happens

Roast to golden perfection:

Bake for 40 minutes, baste with remaining butter, then roast another 20 minutes until they are gloriously golden and sizzling

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These potatoes have become my go to for special occasions, but they have also saved many ordinary weeknight dinners. Something about the ritual of carefully buttering each fanned slice feels like an act of love, even when I am exhausted after work.

Making Ahead

You can prepare the flavoured butter up to three days in advance and keep it refrigerated. The potatoes can be sliced and seasoned a few hours before cooking, just cover them tightly with damp paper towels to prevent browning.

Serving Suggestions

These beauties pair wonderfully with roast chicken, grilled fish, or as the star of a vegetarian feast. I love serving them alongside a simple green salad to balance their richness.

Recipe Variations

Experiment with different herb combinations like rosemary and garlic, or try adding lemon instead of orange for a brighter twist. The technique works beautifully with sweet potatoes too, just reduce the cooking time slightly.

• Try adding grated parmesan to the butter for an umami rich version
• Swap smoked paprika for sweet paprika if you prefer a milder flavour
• A drizzle of honey over the potatoes in the last 10 minutes creates a lovely caramelized glaze

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There is something deeply satisfying about serving a dish that looks this impressive yet comes from such humble ingredients. These potatoes never fail to make a meal feel like a celebration.

Recipe FAQs

→ What is the purpose of the wooden spoons when cutting?

The wooden spoons or chopsticks act as a guide to prevent cutting all the way through the potato. This ensures the slices remain connected at the base, creating the classic fan shape while keeping each potato intact during roasting.

→ Can I prepare these potatoes in advance?

You can slice the potatoes up to 24 hours ahead and store them in cold water to prevent browning. Pat them thoroughly dry before roasting. The flavoured butter can also be prepared in advance and kept refrigerated until needed.

→ How do I get the crispiest results?

Ensure the potatoes are completely dry before roasting. Gently fan the slices apart with your fingers after the initial 40 minutes to help the butter penetrate further. Avoid overcrowding the baking tray, which can cause steaming instead of crisping.

→ Can I use different potato varieties?

Yukon Gold and Maris Piper work best due to their waxy texture and ability to hold shape. Russet potatoes can be used but may be slightly flourier. Avoid new potatoes as they're too small to achieve the proper hasselback effect.

→ Is the chilli very spicy?

One red chilli deseeded provides gentle warmth rather than intense heat. The flavour balances beautifully with the sweet orange zest and aromatic herbs. Adjust by leaving some seeds in or adding an extra chilli if you prefer more spice.

→ What main dishes pair well with these potatoes?

These versatile potatoes complement roast chicken, grilled lamb chops, baked salmon, or portobello steaks. They're equally impressive as part of a festive vegetarian spread alongside roasted vegetables and a grain salad.