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What Is a Sliced Baked Potato — and Why It’s Special

• Definition: Sliced baked potatoes, particularly “Hasselback” potatoes, are potatoes that are thinly sliced across their width (but not all the way through) so they fan out during baking, creating a beautiful accordion effect. ويكيبيديا+2RecipeTin Eats+2

• Texture Contrast: The slices get crisp on the outside while the inside remains soft and fluffy. RecipeTin Eats+2Barefeet in the Kitchen+2

• Flavor Penetration: The thin slits allow butter, oil, herbs, garlic, and seasoning to penetrate between the layers, giving more flavor than a simple baked potato. The flavours of kitchen+2RecipeTin Eats+2

• Visual Appeal: It’s an elegant side dish — the fanned potato looks impressive and can be dressed up with garlic, herbs, cheese, or other toppings. foodnetwork.com+1

• Make-Ahead Friendly: You can slice the potatoes in advance, maybe even partially bake, then finish later. Some recipes also reheat well. Immaculate Bites+1

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2. Ingredients — What You’ll Need

Based on multiple sources and versions, here’s a comprehensive ingredient list. You can scale up or down depending on how many potatoes you’re doing.

Basic / Classic Hasselback Sliced Potatoes

• Potatoes: 4–6 medium Russet or Yukon Gold (or similar baking potatoes) RecipeTin Eats+2Nicky's Kitchen Sanctuary+2

• Olive oil: ~ 1½ tsp per potato (or more for basting) RecipeTin Eats

• Salt: to taste (kosher or flaky) RecipeTin Eats

• Butter: melted salted (or unsalted) butter to brush; plus more for basting. Nicky's Kitchen Sanctuary+1

• Garlic: optional, minced or smashed cloves. Immaculate Bites+1

• Fresh herbs: rosemary, thyme, or parsley for flavor. Several recipes use rosemary. The flavours of kitchen

• Black pepper: freshly ground, to taste. Nicky's Kitchen Sanctuary

Optional / Enhanced Versions

• Sea salt flakes / Maldon salt: for finishing and extra crunch. Maldon Salt

• Parmesan cheese: some versions add grated Parmesan near the end. camp-cook.com

• Bread crumbs: for crisp texture in some classics. camp-cook.com

• Garlic butter sauce: melt butter with garlic and herbs (like rosemary) to baste. Immaculate Bites

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3. Step-by-Step Instructions

Here’s how to make sliced (Hasselback-style) baked potatoes in detail, with tips and technique:

Step 1: Prepare and Preheat

1. Preheat Oven

   • Preheat your oven to 425°F (220 °C) or 400°F, depending on the recipe. For example, Jessica Gavin’s version uses 425°F. Jessica Gavin

   • Position a rack in the middle to ensure even cooking.

2. Wash & Dry Potatoes

   • Scrub your potatoes under cold water to remove dirt. Barefeet in the Kitchen

   • Pat them dry thoroughly. Moisture on the surface can prevent crisping and make the oil / butter not stick properly.

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Step 2: Slice the Potatoes (Hasselback Technique)

3. Stabilize the Potato

   • Use the “chopstick trick”: place two wooden chopsticks (or wooden spoons) parallel to each other on either side of the potato. RecipeTin Eats+2Cafe Osharak+2

   • These act as stop-blocks so your knife doesn’t cut all the way through the potato.

4. Make Thin Cuts

   • Use a sharp knife and slice across the potato width-wise, about 1/8-inch apart (or a little thicker), stopping just before you cut through the bottom. RecipeTin Eats

   • The goal is to create many thin slits so the potato “fans” when baked. Barefeet in the Kitchen

   • If desired, cut a small flat slice off the base of the potato so it rests flat on the baking tray. Jessica Gavin does this to stabilize the potato. Jessica Gavin

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Step 3: Season and Prep for Baking

5. Brush with Oil / Seasoning

   • Drizzle or brush olive oil into the slits and over the top of each potato. RecipeTin Eats

   • Sprinkle salt (and pepper) evenly, making sure some seasoning gets between the slices. RecipeTin Eats

   • If using, brush melted butter mixed with minced garlic, herbs (like rosemary or thyme), and salt/pepper to infuse flavor deep in the slices. Immaculate Bites

6. Arrange on Baking Tray

   • Place the potatoes on a baking sheet or in a roasting dish, cut-side up. This allows heat to circulate and crisp the edges. Cafe Osharak+1

   • Use parchment paper or a lightly greased tray to catch drips.

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Step 4: Bake (First Stage)

7. Roast in the Oven

   • Bake the potatoes for 30–40 minutes, depending on size, until they begin to soften and the edges of the slices start to crisp. Barefeet in the Kitchen

   • Halfway through baking, baste again: brush more butter or oil into the slits to encourage the layers to separate and crisp. RecipeTin Eats emphasizes this step. RecipeTin Eats

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Step 5: Final Crisp (Second Stage)

8. Increase Heat / Finish Crisping

   • After the initial bake, increase the oven temperature (if not already high) or keep at a moderate-high roast to crisp the slices. RecipeTin Eats suggests increasing to ~425°F again for a final 10–15 min. RecipeTin Eats

   • During this final stage, brush again with melted herb butter or oil to help the slices fan out and get golden. The flavours of kitchen

   • Optional: add a sprinkle of sea salt flakes, Parmesan, or breadcrumbs during the last few minutes to add extra crunch. Maldon Salt

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Step 6: Garnish & Serve

9. Finish and Garnish

   • When the potatoes are golden, crispy on the edges, and tender inside, remove them from the oven.

   • Let them rest for a few minutes so the butter / oil seeps in and the texture settles.

   • Garnish with fresh herbs like parsley, thyme, or rosemary. Nicky’s Kitchen Sanctuary recommends thyme and a sprinkle of salt. Nicky's Kitchen Sanctuary

10. Serve

    • Serve as a side dish with meats (roast, steak), fish, or on their own. They’re also great with a dollop of sour cream, garlic aioli, or cheese melted into the slits.

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4. Tips & Tricks for Perfect Sliced Baked Potatoes

• Knife technique is crucial: Using chopsticks or wooden spoons helps you slice thinly without cutting all the way through. Jessica Gavin+1

• Slice thin: Very thin slices (1/8-inch) make for better “fanning” and crispiness. RecipeTin Eats

• Even basting: Regularly baste the potatoes during baking so fat and seasoning get into the slits — that’s what gives flavor and helps the slices separate. RecipeTin Eats

• Use good potatoes: Starchy or floury potatoes like Russet or Yukon Gold work best for this technique because they hold shape but crisp well. RecipeTin Eats+1

• Garlic / Herb butter: For extra flavor, mix melted butter with garlic and rosemary / thyme and brush this in during the bake. The flavours of kitchen

• Don’t overcrowd: Give each potato space on the baking tray so air circulates and they crisp evenly.

• Rest after baking: Let the baked potatoes sit for 5–10 minutes so flavors settle and slices stabilize.

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5. Flavor Variations & Serving Ideas

You can make many versions of sliced baked potatoes depending on the flavors you want:

1. Garlic Rose­mary: Use garlic-butter + fresh rosemary for a fragrant, herby side. The flavours of kitchen

2. Cheesy Crust: Add grated Parmesan or other hard cheese in the last few minutes of baking so it melts in the slits. camp-cook.com

3. Bread Crumb Topping: Mix bread crumbs with butter and sprinkle over the potatoes in the final minutes for extra crunch. camp-cook.com

4. Smoky / Savory: Use smoked salt or add paprika when basting for a smoky edge.

5. Herb-Infused Oil: Use olive oil infused with thyme or parsley for a lighter, herbaceous finish.

6. Butter & Sea Salt: After baking, finish with flakes of sea salt (like Maldon) and a knob of butter — simple but luxurious. Maldon Salt

7. Loaded: Once baked, stuff cheese, bacon bits, or crumbled sausage into the slices for a “loaded potato” feel.

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6. Potential Problems & How to Fix Them

Problem	Cause	Solution
Slices don’t fan / stay closed	Slices too thick, or cutter went through	Use thinner cuts, use chopsticks to stop the knife from cutting all the way through. Barefeet in the Kitchen
Potato is raw in middle	Too short bake or too large / dense potato	Bake longer; choose potatoes of even size; increase oven temperature towards end.
Slices burn on edges but center soft	Butter / oil too much, or oven too hot	Reduce fat or lower temp; baste less heavily or in smaller amounts.
Potato is soggy	Not enough oil / butter penetrated, or too much moisture	Use enough fat, baste between slices, and dry potatoes well before slicing.
Garlic burns	Adding garlic too early in butter	Add garlic / herb butter later in bake, or use whole cloves.

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7. Nutrition & Portion Considerations

• Calories & Fat: Depends on how much butter or oil you use. The richer your basting, the more indulgent.

• Carbs: Potatoes are starchy, so this dish has a moderate to high carb content.

• Serving Size: One medium sliced potato per person is often enough as a side; you can pair with a leafy salad or lean protein to balance.

• Make-Ahead: You can slice and prepare (but not bake) ahead, then bake when needed.

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8. Why This Dish Works Well

1. Elegant Yet Simple: It’s visually impressive (those fanned slices!) but easy to make with basic ingredients.

2. Flavor Penetration: Because of the slits, seasoning and fat get into every layer — not just the surface.

3. Texture Contrast: Crispy edges + soft interior = textural perfection.

4. Versatile: Great with roast meat, fish, or even on its own as a star side.

5. Adaptable: You can make these subtly flavored (salt + butter) or go all out with garlic, herbs, cheese.

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9. Final Thoughts

“Sliced baked potatoes” — especially when done in the “Hasselback” style — are more than just a side dish. They’re a beautiful, flavorful, and texturally satisfying way to enjoy potatoes. With the right slicing technique, seasoning, and basting, you can transform simple potatoes into something special.

Whether you're serving them for a holiday dinner or just want a cozy, rustic side on a weeknight, these potatoes are a crowd-pleaser. And there’s plenty of room for variation: herby, cheesy, garlic-y — you can adapt to your mood.

Try it once following this detailed guide. Once you've mastered the bladework and the basting, you'll find it's one of your go-to ways to prepare potatoes.

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If you like, I can write a 2000-word guide on 6 different styles of sliced / baked / fan potatoes (Hasselback, gratin, stacked, etc.). Do you want me to do that