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How to Cut Hasselback Potatoes (The Chopstick Trick)
How do you cut hasselback potatoes? Lay a potato between two chopsticks or wooden spoon handles, then make thin slices about 1/8" apart, cutting straight down until the knife hits the chopsticks. They stop the blade before it goes through, so the slices stay joined at the base and fan open in the oven. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A sharp, straight-edged chef's knife cuts the thin slices cleanly without cracking the potato.
Hasselback potatoes look impressive but take only a few minutes of knife work. Crisp edges, a fluffy middle and plenty of nooks for butter and herbs.
Best potatoes for hasselback
| Potato | Result |
|---|---|
| Yukon Gold | Creamy middle, golden edges; the easy favorite |
| Russet | Fluffy inside, very crisp edges |
| Small red or baby potatoes | Bite-size side dish |
| Sweet potatoes | Sweet, caramelized edges |
How to cut them
Prep. Scrub the potatoes and dry them. If a potato rolls, slice a thin strip off the bottom so it sits flat.
Set up guides. Place a chopstick along each side of the potato. Wooden spoon handles also work.
Slice. Starting at one end, cut straight down every 1/8" to 1/4". Let the edge slice in one smooth motion; pressing hard can crack the potato. Thinner slices fan out more and get crispier.
Rinse. Run cold water between the slices to wash away some starch, which helps them separate. Dry well.
Roasting
Brush with melted butter or oil, season with salt, and roast at a high temperature. Partway through, as the slices fan open, brush again so fat gets between the layers. Roast until the inside is tender and the edges are crisp. Finish with herbs, garlic or grated cheese.
Troubleshooting
- Slices broke off: the cuts went too deep. Use thicker guides.
- Didn't fan open: slices were too thick, or the potato wasn't rinsed.
- Crisp outside, raw inside: large potatoes need longer; try smaller ones or lower the heat slightly and cook longer.
Flavor ideas
- Garlic butter: melted butter with minced garlic brushed between the slices.
- Parmesan: grated cheese added in the last 10 minutes.
- Herb: thyme or rosemary tucked into the slits.
- Smoky: smoked paprika and a little olive oil.
Make ahead
Cut and rinse potatoes up to a day ahead and keep them submerged in cold water in the fridge so they don't brown. Dry thoroughly before brushing with fat, since water on the surface stops them from crisping.
More potato guides: how to dice potatoes and how to cut fries.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Thin, even slices.
Lionswood Teak Cutting Board, Medium Size ($169). A stable board for slicing.
FAQ
What knife is best for hasselback potatoes?
A sharp chef's knife with a straight edge. The Dalstrong Gladiator 8" Chef Knife ($79) makes thin slices without cracking the potato.
How do you keep from cutting all the way through?
Lay the potato between two chopsticks; they stop the knife.
How thin should hasselback slices be?
About 1/8" to 1/4" apart.
Which potatoes work best?
Yukon Gold is the easiest; russets get crispier.
Can I cut them ahead?
Yes. Keep them in cold water in the fridge, then dry well before roasting.
