Herb Chilli and Orange Butter Hasselback Potatoes

The first time I made hasselback potatoes, I stood over the cutting board holding my breath, convinced I would slice right through the potato and ruin the whole effect. My hands were shaky, but that wooden spoon trick saved me, and pulling those golden accordion potatoes from the oven felt like revealing a magic trick. Now I make them whenever I want something that looks impressive but actually takes minimal effort. The orange and chilli butter addition came about on a rainy Sunday when I wanted something bright and warming to chase away the grey weather.

I served these at a dinner party last winter, and everyone stopped talking when the platter hit the table. The smell of roasting potatoes with citrus and herbs had been drifting through the house for an hour, building anticipation. Watching guests discover how the butter had melted down into every single slice was deeply satisfying. Two people asked for the recipe before dessert was even served.

Ingredients

• 8 medium Yukon Gold or Maris Piper potatoes: These varieties hold their shape beautifully while developing that creamy interior we want, and their naturally buttery flavor complements the herb butter perfectly
• 1 tbsp olive oil: This creates the foundation for that golden exterior crust, helping the potatoes crisp up rather than steam in their own moisture
• Salt and black pepper, to taste: Dont be shy here, because potatoes need proper seasoning to shine, and the butter carries those flavors deep inside
• 100 g unsalted butter, softened: Room temperature butter is essential for getting that perfect spreadable consistency that will melt evenly into all those tiny slices
• Zest of 1 large orange: The natural oils in the zest provide an incredible brightness that cuts through the richness, making every bite feel lighter
• 2 tbsp fresh parsley, finely chopped: Fresh herbs bring a grassy, vibrant note that dried herbs simply cannot achieve in this type of dish
• 1 tbsp fresh thyme leaves: Thyme adds this subtle earthiness that grounds the brighter flavors and makes everything taste more complex
• 1 red chilli, deseeded and finely chopped: Even without the seeds, the chilli provides this gentle warmth that builds up, making the potatoes moreish
• 2 garlic cloves, minced: Raw garlic might feel strong, but roasting it mellows the bite into something savory and deeply comforting
• 1/2 tsp smoked paprika: This is my secret ingredient for adding that subtle smokiness that makes people wonder what makes these potatoes so special
• 1/2 tsp sea salt: Coarse salt in the butter helps create those tiny crisp edges where the butter caramelizes against the potato flesh

Instructions

Prepare your workspace and potatoes:

Preheat your oven to 200°C (400°F / Gas 6) and line a baking tray with parchment paper, because cleanup later will thank you. Wash and thoroughly dry your potatoes, then grab two wooden spoons or chopsticks to place on either side of each potato.

Create the signature slices:

Using a sharp knife, make thin parallel cuts about 2 mm apart across each potato, letting the spoons stop your knife from cutting all the way through. The base needs to stay intact so the potato holds its shape while roasting.

Season the potatoes:

Arrange your sliced potatoes on the prepared baking tray, brush them generously all over with olive oil, and season with salt and pepper. This initial seasoning creates that wonderful crust on the outside.

Make the flavored butter:

In a bowl, mix the softened butter with orange zest, parsley, thyme, chilli, garlic, smoked paprika, and sea salt until everything is evenly distributed. The butter should become this beautiful fragrant orange flecked mixture.

Butter the potatoes generously:

Carefully push small amounts of the herb chilli and orange butter between the potato slices, working gently so you do not break the delicate potato structure. Keep some butter aside for basting later.

Roast to perfection:

Roast the potatoes for 40 minutes, then remove them from the oven and baste with the remaining butter. Return them to the oven for another 20 minutes until they are golden, crispy, and tender.

Serve immediately:

Bring them to the table while they are still hot and sizzling, maybe scattered with extra herbs and a final sprinkle of orange zest for that restaurant quality finish.

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My sister-in-law texted me the next day after I first served these, saying her husband had dreamed about them and requested them for Sunday roast every week henceforth. Something about the way the orange perfume hits you when they come out of the oven makes people feel cared for. These potatoes have become my go-to when I need to show love through food.

Choosing The Right Potatoes

I have tried this with russets and waxy new potatoes, and nothing works as beautifully as Yukon Gold or Maris Piper varieties. They have this perfect balance of starch that creates fluffiness inside while holding their structure through all that slicing and roasting. The natural creaminess means you do not need as much butter to achieve luxurious results.

Getting Those Slices Just Right

The knife work intimidates everyone at first, but I promise it gets easier after the third or fourth potato. Take your time and let the knife do the work rather than forcing it through, because rushing leads to accidentally slicing through the base. If one potato does break, do not worry, it will still taste delicious even if it is not as photogenic.

Making It Your Own

The beauty of this recipe is how adaptable it is once you understand the basic technique. I have swapped in rosemary and lemon for a more Mediterranean version, and once used lime and cilantro for something completely different. The key is keeping that citrus element to brighten all that rich butter.

• Mix the butter the day before and let it sit in the fridge, then bring to room temperature before using
• If your potatoes are quite large, give them an extra 10 minutes in the oven
• These reheat surprisingly well in a hot oven for 10 minutes if you have leftovers

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There is something deeply satisfying about pulling these golden accordion potatoes from the oven, knowing you created something beautiful with just a few simple ingredients and a bit of patience.

Recipe FAQs

→ What type of potatoes work best for hasselback?

Yukon Gold and Maris Piper potatoes are ideal choices. Their naturally creamy texture and thin skins create the perfect balance between tender interior and crispy exterior. The waxy flesh holds its shape well during the long roasting time, preventing the slices from falling apart whilst becoming meltingly soft inside.

→ How thin should I slice the potatoes?

Aim for slices approximately 2mm apart - roughly the thickness of a pound coin. The wooden spoon technique prevents cutting completely through, ensuring the potato remains intact at the base. This creates enough surface area for crisping whilst maintaining structural integrity during roasting.

→ What if I don't eat dairy?

Vegan butter substitutes work remarkably well in this method. Look for a block-style vegan butter that softens similarly to dairy butter. The flavour will still be vibrant thanks to the orange zest, herbs and spices. Alternatively, olive oil infused with the same aromatics creates a delicious dairy-free variation.

→ What main dishes pair well with these potatoes?

The citrus notes complement roasted chicken particularly well, whilst the herb butter enhances grilled fish like sea bass or salmon. They're equally at home alongside a vegetarian nut roast or as part of a festive spread. The gentle chilli heat also pairs beautifully with roasted lamb or pork dishes.

→ How do I ensure the potatoes cook evenly?

Select potatoes of similar size so they finish roasting at the same time. Space them evenly on the baking tray without overcrowding - this allows hot air to circulate properly. The basting step at the 40-minute mark is crucial for even colouring and keeping the tops moist as the interior finishes cooking.