Crispy Hasselback Potatoes


Cooking a potato in a variety of ways is a testament to human ingenuity. There are several ways to cook and prepare potatoes. All of these potato dishes are very standard fare. The Hasselback potatoes, on the other hand… Differences can be seen between these two.


At the Hasselback potato party, I arrived a few minutes after the start time. Several years ago, I saw the idea on Pinterest and dismissed it as one of those cuisine trends that I wouldn’t be doing any time soon. Cauliflower rice, if that makes sense. Smoothie bowls are another option.

Nonetheless, while pondering food ideas over the weekend, I was reminded of a Xi’An, China-style stir-fried potato dish. Street food vendors at the night market were overflowing with delectable treats.

Everyone, of course, has their own particular areas of expertise. One man’s favorite dish was a side of potatoes. Chilli flakes, cumin, and scallions are mixed with scallions and served with a toothpick in paper cups.

There was a moment on the street when my dad and I shared a cup of potatoes, and I remembered thinking, “I wish they had a little crispiness to them.”


Making a Hasselback potato is as simple as slicing a potato extremely thinly. As a result, you get a fan of very thin slices that are still attached at the bottom of the dish.

Oil is brushed onto the potatoes before baking them in the oven. The outcome is a wonderfully crispy potato, perfect for serving with a little salt and pepper.

My Hasselback potatoes were strewn with a mixture of crisp bacon (because why not?) scallions, and the ubiquitous Northern Chinese spice blend of cumin and chili.

In the end, you’ll have a delightful fall side dish that can also be served for Thanksgiving, if you’re seeking to vary things up a bit on the potato front.

They’re easy to make.


  • 6 medium russet potatoes
  • 4 ounces of chopped bacon
  • 2 chopped of scallions
  • Olive oil
  • Salt and pepper
  • 1 tablespoon of cumin seeds
  • 1 teaspoon of red chili flakes


  1. Set oven to 400 degrees Fahrenheit.
  2. Put each potato between the wooden spoon or chopstick handles. Slice the potato into thin rounds, leaving 1/4 inch of the bottom uncut (the handles of the chopsticks or spoons will stop you from cutting all the way through the potato). The remaining potatoes should be repeated.
  3. Put the potatoes on a parchment-lined baking sheet and coat them with olive oil, making sure to get between each layer. Roast for one hour and twenty minutes in the oven after seasoning with salt and pepper to taste.
  4. The bacon should be crisped up in a pan over medium heat when the potatoes are almost finished roasting, which is roughly 10 minutes from that point. Lightly crush the cumin seeds, then combine them with the bacon, onions, and chili flakes. Sprinkle over the potatoes after stirring and turning off the heat. Serve!
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