Roast Herb Chilli Orange Butter Hasselback Potatoes

The first time I made hasselback potatoes, I stood over the cutting board holding two wooden spoons like a safety net, terrified I would slice right through. My kitchen filled with the scent of orange zest and thyme as I worked that herb butter between each tiny fold, and something about the rhythm felt almost meditative. When they emerged from the oven, golden and fanned out like edible accordions, I knew this technique would become a permanent fixture in my rotation.

I served these alongside a simple roast chicken on a rainy Sunday, and honestly, the potatoes stole the show completely. My partner kept asking what made them taste so vibrant, and I watched them carefully separate each fan to get maximum butter distribution. There is something deeply satisfying about food that looks impressive but relies on such simple technique.

Ingredients

• Yukon Gold or Maris Piper potatoes: These waxy varieties hold their shape beautifully while developing a creamy interior texture that russets simply cannot match
• Olive oil: Creates that initial golden base that helps the butter adhere and encourages even crisping across those exposed ridges
• Unsalted butter: Softened butter carries all those aromatics into every crevice, and using unsalted lets you control the seasoning precisely
• Orange zest: The essential oils bring an almost floral brightness that cuts through the rich butter and complements the earthy potatoes
• Fresh parsley and thyme: This combination offers both fresh herbal notes and woodsy depth, though rosemary works beautifully if that is what you have on hand
• Red chilli: Just enough subtle warmth to make each bite interesting without overwhelming the delicate flavors
• Smoked paprika: Adds a whisper of smokiness that makes these taste like they have been cooking over a proper fire

Instructions

Prepare your potatoes for slicing:

Preheat your oven to 200°C, wash and dry your potatoes, then place each one between two wooden spoons or chopsticks to act as a cutting guide, making parallel slices about 2mm apart without cutting through the base.

Season the base layer:

Arrange those beautiful fanned potatoes on a parchment lined baking tray and brush them generously with olive oil, seasoning with salt and pepper to start building that flavor foundation.

Make the magic butter:

Beat together softened butter with orange zest, parsley, thyme, chilli, garlic, smoked paprika, and sea salt until everything is fragrant and well combined.

Butter every single slice:

This is where the love happens, carefully pushing that flavoured butter between each tiny potato slice, reserving some aside for basting later because that second application is crucial.

Roast to golden perfection:

Roast for 40 minutes, then baste with remaining butter and return to the oven for another 20 minutes until they are gloriously golden and the edges have turned deliciously crispy.

Save

These have become my go to when I want people to think I have put in way more effort than I actually have. The way they catch the light as they come out of the oven, all golden and glistening, makes them feel like something special even on a Tuesday night.

Choosing the Right Potatoes

I have learned that waxy potatoes like Maris Piper or Yukon Gold work infinitely better than floury baking varieties. The waxy flesh holds its structure through all that slicing and roasting, while still developing that impossibly creamy texture we are after. Russets tend to fall apart and lose their distinctive shape, which defeats the whole visual appeal of this dish.

Getting the Slices Just Right

The thickness of your slices makes all the difference between perfect fanning and disappointed mush. Too thick and the potatoes will not cook through evenly, too thin and they will collapse during roasting. A sharp knife is absolutely essential here, because a dull blade will crush the potato rather than slicing cleanly through those delicate layers.

Making These Your Own

While this orange and chilli combination has become my signature version, the technique itself welcomes endless variation. Lemon and rosemary work beautifully for a more traditional approach, or try harissa and honey for a North African inspired twist that pairs exceptionally well with grilled lamb.

• Try swapping the orange for lime and adding cumin for a Mexican inspired version
• Add some grated parmesan to the butter mixture during the last 10 minutes of roasting
• These reheat surprisingly well in a hot oven if you want to prep them ahead

Save

There is something almost magical about pulling these from the oven, all golden and aromatic, watching people lean in closer to see what created such beautiful food.

Recipe FAQs

→ What makes hasselback potatoes different from roasted potatoes?

Hasselback potatoes are sliced thinly in a fan pattern without cutting through the base, creating more surface area that becomes exceptionally crispy. The slices also allow flavoured butter to penetrate throughout, resulting in layers of seasoning rather than just on the exterior.

→ How do I prevent the potatoes from falling apart while slicing?

Place each potato between two wooden spoons, chopsticks, or the handle of a wooden spoon as a guide. This prevents your knife from cutting completely through, keeping the base intact while allowing you to make thin, even slices safely.

→ Can I prepare these potatoes in advance?

You can slice the potatoes and prepare the herb butter mixture up to a day ahead. Store them separately in the refrigerator. When ready to cook, bring to room temperature before proceeding with the recipe for even cooking.

→ What other herbs work well in the orange butter?

Rosemary pairs beautifully with orange and adds a piney aroma, while chives provide a mild onion flavour. Fresh oregano or marjoram also complement the citrus notes. Choose herbs based on what you're serving alongside the potatoes.

→ How can I tell when the potatoes are fully cooked?

The potatoes are done when the slices are fanned apart and golden-crispy on the edges. A skewer or paring knife should slide easily through the thickest part of the potato with no resistance, indicating the interior is tender throughout.

→ Can I make this dairy-free?

Substitute the butter with a high-quality vegan butter block or margarine that's suitable for baking. The flavour and texture will remain similar, though you may need to adjust seasoning slightly as some dairy-free alternatives vary in salt content.