Hasselback potatoes with thyme and bay leaf

by Bart van der Lee
Hasselback potatoes

Hasselback potatoes are a true wonder of the world. Their crispy layers and soft insides make them the ultimate roasted potato, and they make a visually stunning dish on any table. They might look daunting but with a bit of practice, you can prepare these little gems in a matter of minutes.

Hasselback potatoes with bay and thyme

Hasselback potatoes with thyme and bay leaf

Super crunchy layers of potato with a creamy soft inside
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Course Side Dish
Cuisine european
Servings 4 people


  • 750 gram young potatoes
  • 30 ml olive oil
  • 6 leaves bay
  • 5 gram thyme
  • 1 pinch Maldon sea salt


  • Wash the potatoes and remove any ugly bits.
  • Slice each potato till halfway in as many slices as you can/feel like.
  • Season with olive oil, salt and roast them in the oven at 200°c for about 40 minutes. Turn the tray halfway and bask the potatoes with the olive oil. This will cook them evenly and crispy on all sides.
  • After 40 minutes you can bask them once more and add the bay leaves and thyme. Roast for 5 more minutes, finish with some Maldon sea salt and they are ready to be served.
Keyword crunchy, roasted
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