There’s something so satisfying about the sound a crispy roast potato makes when you tap it with a fork. Hasselbacks? They take that crunch factor to an entirely different level — like roasties that went to art school. The first time I made them, I won’t lie, I sliced right through half the spuds and swore under my breath. But once they came out the oven — golden fans of buttery joy — I didn’t care.
James Martin’s take is bang on. Simple ingredients, loads of flavour, and that perfect mix of soft middle and shattering-crisp edges. I now make them when I want to show off a bit without trying too hard — roast chicken, a glass of wine, these on the side… people lose their minds.
Why You’ll Love It
- Super crispy edges with a fluffy inside — every bite’s got texture.
- You only need a handful of ingredients (and one of them’s butter, so yes please).
- They look dead fancy, but really? Totally beginner friendly.
- They work with everything — roast meat, fish, even veggie mains.
- Great for dinner parties or greedy solo dinners.
- Easy to scale — double up for a crowd or keep it cosy.
Ingredients
- 800g new potatoes
- 75g butter, melted
- 25ml olive oil
- A few sprigs of fresh rosemary
- Sea salt and freshly ground black pepper
How to Make It
Slice like a pro (or try to):
Grab two wooden spoons and place one on either side of a potato. Slice down in 2mm intervals — the spoons stop you cutting all the way through. Do this for each potato. Yes, it takes a bit. Worth it.
Get them comfy on a tray:
Pop the sliced potatoes onto a roasting tray, cut-side up. Don’t pack them in too tight — they need space to crisp.
Drizzle the magic:
Pour over the melted butter and olive oil, making sure it seeps into those cuts. Don’t be shy — buttery layers are what make this dish shine.
Add the flavour:
Tuck in sprigs of rosemary here and there and season generously with salt and pepper. They should already smell good, even raw.
Roast until golden:
Slide into a preheated oven at 200°C (180°C fan) for 45–60 minutes. The tops should be golden and crisp, the insides soft and fluffy.
Baste mid-bake:
About halfway through, spoon some of the tray’s buttery goodness back over the potatoes. It helps them crisp even more. I sometimes forget. Don’t be like me.
Common Mistakes and How to Dodge Them
Why did I cut all the way through?
You probably skipped the spoon trick! Those spoons are lifesavers. If you did slice too deep — no panic, they’ll still roast just fine, just not quite as showy.
They’re taking forever to cook — why?
Big spuds or a crowded tray will slow things down. Try slightly smaller ones next time or space them out better on the tray.
Why aren’t they crispy on top?
They need a good roast time and a bit of basting midway through. Also, avoid using too much oil — it can make them greasy, not crispy.
Too salty, too bland?
Season generously but taste the butter mixture first. You can always sprinkle a bit more salt once they’re out of the oven.
Storage and Reheating
Fridge:
Cool them down first, then store in an airtight container for up to 4 days.
Freezer:
You can freeze them, though they’ll lose a bit of crisp. Freeze flat, then bag. Reheat straight from frozen.
To reheat:
Best in the oven or air fryer — 175°C for 10–15 minutes until piping hot and re-crisped. Microwave works but will soften them. Still edible, but not their finest.
Frequently Asked Questions
What’s the best type of potato to use?
Waxy ones like new potatoes or Yukon Golds — they hold shape and roast up creamy inside.
Can I make these ahead of time?
Yep. Slice them in advance and store in cold water. Drain and pat dry before baking.
Do I have to use rosemary?
Nope — thyme works, or go bold with garlic or even smoked paprika for something different.
Can I skip the butter for vegan?
Absolutely — just use more olive oil or vegan butter instead. Still tasty, still crispy.
Nutrition Facts (Per Serving):
- Calories: 210
- Fat: 9g
- Carbs: 30g
- Protein: 4g
- Sodium: 210mg
- Sugar: 2g
Try More James Martin Recipes:
James Martin Hasselback Potatoes
Description
These golden Hasselback potatoes are buttery, crispy, and full of flavour — the perfect balance of visual flair and comforting roast spud joy.
Ingredients
Instructions
- Slice potatoes at 2mm intervals, stopping short of cutting through.
- Place on tray, drizzle with melted butter and oil.
- Add rosemary, salt, and pepper.
- Roast at 200°C for 45–60 mins until crisp and golden.
- Baste halfway through for extra crispness.
- Serve hot with your favourite mains.
Notes
- Use wooden spoons to help slice evenly without cutting through.
- Don’t overcrowd the tray — they need air to crisp.
- Baste halfway through to boost golden edges.
- Pair with anything from roast chicken to veggie gratins.