Hasselback potatoes look tricky, but the secret ingredient is a wooden spoon! Use it as a guide to prevent your knife from slicing all the way through, and then it’s a simple matter of baking and choosing your toppings.


10 mins
20 mins


  • Large wooden spoon
  • Large bowl


  • 1.5 lbs Little Potatoes
  • 5 sprigs thyme, off the stem
  • 3 sprigs parsley, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp (reduce to 1/4 if using iodized) kosher salt
  • 1/4 tsp pepper

Optional Toppings:

  • (To taste) sour cream
  • (To taste) bacon
  • (To taste) green onions


  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    Laying a wooden spoon flat on a solid surface, place one potato in the spoon. Using a paring knife, slice 1/8-inch thick slices along the length of the potato.

  • Step 3

    Toss all ingredients in a bowl, and place on a parchment lined baking sheet, cut side down. Bake in the oven for 10 minutes, flipping halfway and baking an additional 10 minutes or so until soft.

  • Step 4

    Serve with your favorite toppings like sour cream, bacon, and green onion.