Herb Hassleback Baked Potatoes


Super crispy herb and lemon infused baked potatoes sliced.  Flavour packed , pretty potatoes to jazz up your Sunday Roast.

If you love crispy, tasty potatoes (that aren’t fried), you will enjoy this pretty version of roasted potatoes without the oil excess.

They have the flavour of Greek lemon roasted potatoes, (πατατες λεμονατες ) but with substantially less olive oil. The lemon plays an integral role, not only for the flavour but the citric acid in the lemon contributes in the crispy texture.


My potatoes were a waxy new season type which meant I could get away with scrubbing  them well and leaving the skin on.  It’s up to you if you choose to do the same.

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1kg waxy potatoes

1 tbspn Lemon Thyme  Leaves

Small handful of Lemon that sprigs

1/4 cup finely chopped flat leafed parsley

1/4 cup pure olive oil

1/4 cup freshly squeezed lemon juice

2-4 tbspns water

3 cloves garlic crushed

2 tbspns grated Parmesan cheese

Extra thyme sprigs

2 tbspns extra finely chopped parsley


Preheat oven to 180°C fan forced oven.

First thing first. My potatoes were large so I cut mine in the middle length-wise first. I like to lay the potato flat side down, so the flat side ends up lying on the baking dish. You will need a large dish, as the potatoes take up a lot of space.

Once you have cut the large potatoes in half as described above cut your potatoes vertically, most of the way down,  not all the way down. Do this all the way across, then with your palm gently flan the potato so the cuts separate a little. This is so the dressing can seep into those cuts.

In a bowl mix the rest of the ingredients ( except cheese ) together. Place your potatoes in a bowl with the dressing and rub the potatoes so they are coated with the dressing, and the dressing has seeped through the cuts.

Spray baking dish with olive oil before adding potatoes. If you don’t have olive oil spray be mindful when pooring olive oil, it is only a film. We don’t want to have too much olive oil, otherwise they will turn out oily.

Place the potatoes flat side down on the baking dish, and poor any remainder dressing on top.

Strategically, sprinkle the parmesan equally over your potato.

Place the dish in the pre-heated oven and bake for aproximately 1.5 hours covered and sealed with foil. The baking time is when I prepare another dish or simply relax.

Tastes do vary, so check the potatoes after 45 minutes. Pierce one through with a scewer to access whether potato has cooked through the middle. Each oven is different, and the potato itself depending on how starchy it is so will the cooking time will vary.  Remove the foil, we now want some colour on the potato. Bake for another 30-45 minutes.

Remove from the oven.   They are always ready when the potato has a golden colour, and when turned over the under side is golden and crisp  as well.

Add extra herbs on top.












25 Comments Add yours

  1. Megala says:

    Love those beautifully baked potatoes!

    1. Thank you Megala.im so glad you like. They are pretty and look lovely on the plate..

  2. chefkreso says:

    I don’t do Hassleback potatoes as often, but love them next to roasted chicken or beef!

    1. Goodevening ( Here ).I tend to either bake them the Greek way or as a medley with other vegetables. I had Australian friends over and knew they would want something not too different…and they loved them.

  3. foodzesty says:

    Ela entaxei strose to trapezi kai erxomai hahahahhahaha

    1. Οκ. Φέρε το γλυκό για μετά. 😁

      1. foodzesty says:

        Tin sokolatopita e to baklava na fero haaahahah

      2. Αχχχχ ναι ♥️♥️

      3. foodzesty says:


  4. jyo says:

    Woww…such a SMASHING recipe✌✌

    1. Thank you jyo 🙂🙂

  5. Delicious 😋

    1. Thank you

  6. mistimaan says:

    Awesome recipe 🙂

    1. Thank you mistimaan 🙂

  7. Wow these look delicious.

    1. Thank you for feedback …

  8. Awesome photos and recipe 🙂

  9. qaxde says:

    O MY GOD – this looks SOOOOO delicious!

  10. ktkickass says:

    This looks absolutely sooo amazing,I’ll make this tonight!!! I was wondering what I should make, and there you were! Thanks! Have I asked you before, if you could get a pinterest button??? I’d love to pin it! 🙂

    1. Glad I found an idea for you. There is a link a quarter of the way down. Also, you can pin from the browser !

  11. ktkickass says:

    Yes, this recipe worked out awesome for me! I even ended up putting the rest of the potatoes, the next night, into a vegy soup, turned out great too! Thanks!

    1. Wonderful to hear! It is a great recipe.

  12. ndsouza2006 says:

    I love anything hassleback – I think it gives the dish so much flavour and its excellent for presentation

    1. Thank you! Yes, all those little cuts allow all those lovely ingredients to go in and work their magic.🙂❤️. Thank you for reading.

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