Name: Hasselback Waffle Potatoes Recipe
Ingredients: 4 Russet Potatoes: Russet potatoes are the star of the show here, and for good reason. Their high starch content and low moisture make them ideal for achieving that perfect crispy exterior and fluffy interior we’re after in fries and baked potatoes. Other potato varieties like Yukon Gold or red potatoes could be used, but russets will give you the most classic “fry” texture. Choose potatoes that are firm, smooth, and free of blemishes.; 1/4 cup Olive Oil or Avocado Oil: A good quality oil is essential for both flavor and crispiness. Olive oil adds a rich, slightly fruity flavor, while avocado oil is neutral and has a high smoke point, making it excellent for oven baking and air frying. You can also use other neutral oils like canola oil or vegetable oil, but olive oil and avocado oil are often preferred for their health benefits and flavor profiles.; 1/4 cup Unsalted Butter, Melted (can sub vegan butter): Butter is what takes these potatoes from good to extraordinary. It adds richness, flavor, and helps to create that beautiful golden brown crust. Unsalted butter is recommended so you can control the saltiness of the dish. For a vegan option, high-quality vegan butter works wonderfully and will provide a similar richness and flavor. Make sure your butter is fully melted for easy brushing.; 1/4 cup Fresh Parsley, Chopped, plus more for garnish: Fresh parsley adds a bright, herbaceous note that balances the richness of the butter and garlic. It also adds a pop of color to the finished dish. Italian flat-leaf parsley is generally preferred for its stronger flavor and sturdier leaves, but curly parsley will also work. Don’t skimp on the fresh parsley; it really elevates the flavor.; 4 Garlic Cloves, Minced (or 1 tsp Garlic Powder): Garlic is a must-have in these potatoes, adding a savory, aromatic depth that complements the potatoes perfectly. Freshly minced garlic is always best for the most intense flavor, but if you’re short on time or don’t have fresh garlic, 1 teaspoon of garlic powder is a convenient substitute. If using fresh garlic, mince it finely to ensure it distributes evenly in the garlic butter mixture.; 1 tsp Paprika (or Smoked Paprika): Paprika adds a subtle smoky sweetness and a beautiful reddish hue to the potatoes. Smoked paprika is particularly delicious, adding a deeper, more pronounced smoky flavor that pairs wonderfully with potatoes and garlic. Regular paprika will also work if you don’t have smoked paprika on hand.; 1/2 tsp Sea Salt, plus more to taste: Salt is crucial for bringing out the flavors of all the other ingredients and for seasoning the potatoes properly. Sea salt or kosher salt are preferred over table salt for their cleaner taste and larger crystals. Start with the recommended amount and then adjust to taste after the potatoes are cooked.; 1/2 tsp Fresh Ground Black Pepper, plus more to taste: Black pepper adds a touch of spice and complexity to the flavor profile. Freshly ground black pepper is always best for its brighter, more aromatic flavor compared to pre-ground pepper. Adjust the amount to your preference.; 2-3 Lemon Wedges (optional): A squeeze of fresh lemon juice over the finished potatoes adds a bright, citrusy zing that cuts through the richness of the garlic butter and enhances all the flavors. It’s a simple addition that makes a big difference.; 3 tbsp Fresh Grated Parmesan Cheese, plus more for garnish (optional): Parmesan cheese adds a salty, umami-richness that complements the potatoes and garlic beautifully. Freshly grated Parmesan is best for its superior flavor and texture. If you’re using Parmesan, add it to the garlic butter mixture before brushing it onto the potatoes, and then sprinkle more on top as a garnish after cooking for an extra cheesy touch. For a vegan version, nutritional yeast can be used to mimic a cheesy, umami flavor.

Ingredients

Scale

4 Russet Potatoes: Russet potatoes are the star of the show here, and for good reason. Their high starch content and low moisture make them ideal for achieving that perfect crispy exterior and fluffy interior we’re after in fries and baked potatoes. Other potato varieties like Yukon Gold or red potatoes could be used, but russets will give you the most classic “fry” texture. Choose potatoes that are firm, smooth, and free of blemishes.

1/4 cup Olive Oil or Avocado Oil: A good quality oil is essential for both flavor and crispiness. Olive oil adds a rich, slightly fruity flavor, while avocado oil is neutral and has a high smoke point, making it excellent for oven baking and air frying. You can also use other neutral oils like canola oil or vegetable oil, but olive oil and avocado oil are often preferred for their health benefits and flavor profiles.

1/4 cup Unsalted Butter, Melted (can sub vegan butter): Butter is what takes these potatoes from good to extraordinary. It adds richness, flavor, and helps to create that beautiful golden brown crust. Unsalted butter is recommended so you can control the saltiness of the dish. For a vegan option, high-quality vegan butter works wonderfully and will provide a similar richness and flavor. Make sure your butter is fully melted for easy brushing.

1/4 cup Fresh Parsley, Chopped, plus more for garnish: Fresh parsley adds a bright, herbaceous note that balances the richness of the butter and garlic. It also adds a pop of color to the finished dish. Italian flat-leaf parsley is generally preferred for its stronger flavor and sturdier leaves, but curly parsley will also work. Don’t skimp on the fresh parsley; it really elevates the flavor.

4 Garlic Cloves, Minced (or 1 tsp Garlic Powder): Garlic is a must-have in these potatoes, adding a savory, aromatic depth that complements the potatoes perfectly. Freshly minced garlic is always best for the most intense flavor, but if you’re short on time or don’t have fresh garlic, 1 teaspoon of garlic powder is a convenient substitute. If using fresh garlic, mince it finely to ensure it distributes evenly in the garlic butter mixture.

1 tsp Paprika (or Smoked Paprika): Paprika adds a subtle smoky sweetness and a beautiful reddish hue to the potatoes. Smoked paprika is particularly delicious, adding a deeper, more pronounced smoky flavor that pairs wonderfully with potatoes and garlic. Regular paprika will also work if you don’t have smoked paprika on hand.

1/2 tsp Sea Salt, plus more to taste: Salt is crucial for bringing out the flavors of all the other ingredients and for seasoning the potatoes properly. Sea salt or kosher salt are preferred over table salt for their cleaner taste and larger crystals. Start with the recommended amount and then adjust to taste after the potatoes are cooked.

1/2 tsp Fresh Ground Black Pepper, plus more to taste: Black pepper adds a touch of spice and complexity to the flavor profile. Freshly ground black pepper is always best for its brighter, more aromatic flavor compared to pre-ground pepper. Adjust the amount to your preference.

Optional Ingredients (for extra flair!):

2–3 Lemon Wedges (optional): A squeeze of fresh lemon juice over the finished potatoes adds a bright, citrusy zing that cuts through the richness of the garlic butter and enhances all the flavors. It’s a simple addition that makes a big difference.

3 tbsp Fresh Grated Parmesan Cheese, plus more for garnish (optional): Parmesan cheese adds a salty, umami-richness that complements the potatoes and garlic beautifully. Freshly grated Parmesan is best for its superior flavor and texture. If you’re using Parmesan, add it to the garlic butter mixture before brushing it onto the potatoes, and then sprinkle more on top as a garnish after cooking for an extra cheesy touch. For a vegan version, nutritional yeast can be used to mimic a cheesy, umami flavor.

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Instructions

Preparing the Potatoes (Crucial First Steps for Success):

Clean and Peel: Start by thoroughly cleaning the russet potatoes. Scrub them under cold running water to remove any dirt or debris. Peeling is optional, but for a more refined texture, peeling is recommended. Use a vegetable peeler to remove the skin, ensuring you get all the eyes and blemishes.

Square Off the Ends: To create more uniform slices and a nicer presentation, cut off the ends of the potatoes to shape them into a square or rectangular prism. This also helps them sit more stably while you’re slicing. Don’t discard the ends; you can roast them alongside the waffle potatoes for extra crispy bites!

Slice Lengthwise: Cut each potato lengthwise into ½ – ¾ inch thick slices. This thickness is important for achieving the right balance of crispiness and tenderness. Thinner slices might become too crispy and dry, while thicker slices might not cook through evenly.

Create the Waffle Pattern (The Hasselback Technique with a Twist): This is where the magic happens!
- Chopstick/Skewer Guide: Place a potato slice horizontally on your cutting board. Position a skewer or chopstick along each long side of the potato. These skewers act as guides to prevent you from cutting all the way through the potato.
- Vertical Cuts: Using a sharp knife, make vertical cuts that are ¼ – ⅜ inches apart along the length of the potato slice. The skewers will stop your knife from cutting all the way through, ensuring the base remains intact.
- Rotate and Grid Cut: Rotate the potato slice 90 degrees and make another set of cuts in the opposite direction, again using the skewers as guides and spacing the cuts ¼ -⅜ inches apart. This creates the waffle or grid pattern.

Cold Water Soak (Secret to Crispy Potatoes!): As you slice each potato, immediately place it in a bowl of cold water. This step is essential for two reasons:
- Prevent Browning: Cold water helps to prevent the potatoes from oxidizing and turning brown while you’re preparing the rest.
- Remove Excess Starch: Soaking in cold water helps to draw out excess starch from the potatoes. This is crucial for achieving crispy potatoes, as excess starch can lead to a gummy or mushy texture when cooked. Let the potatoes soak for at least 15-20 minutes while you prepare the garlic butter and preheat your oven or air fryer.

Prepare the Garlic Butter (Flavor Bomb!): While the potatoes are soaking, make the garlic butter. In a small bowl, combine the melted butter (or vegan butter), olive oil (or avocado oil), minced garlic (or garlic powder), chopped fresh parsley, paprika (or smoked paprika), sea salt, and black pepper. If using Parmesan cheese, stir it in at this stage as well. Mix everything together until well combined. This aromatic mixture is what will infuse the potatoes with incredible flavor and help them crisp up beautifully.

To Make Hasselback Waffle Potatoes in the Oven (Classic Method):

Preheat Oven: Preheat your oven to 425°F (220°C). High heat is necessary for achieving crispy potatoes in the oven.

Drain and Dry Potatoes: Remove the potato slices from the cold water and drain them thoroughly. Pat them dry with a clean cloth or paper towel to remove as much excess water as possible. This will help them crisp up in the oven rather than steam.

Brush with Garlic Butter (First Layer of Flavor): Place the sliced potatoes on a parchment-lined baking sheet. Parchment paper prevents sticking and makes cleanup easier. Generously brush both sides of each potato slice with the garlic-herb butter mixture, ensuring it gets into all the crevices of the waffle pattern. Reserve at least a third of the garlic butter sauce for basting later.

Bake, Flip, and Baste:
- First Bake: Place the baking sheet in the preheated oven and bake for 25 minutes.
- Flip: After 25 minutes, carefully flip each potato slice using tongs or a spatula.
- Second Baste: Brush the potatoes again with the remaining garlic butter sauce, ensuring you coat both sides well.
- Final Bake: Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the potatoes are golden brown, crispy around the edges, and tender in the center. The exact cooking time may vary depending on your oven and the thickness of your potato slices.

Garnish and Serve: Once the potatoes are cooked through and crispy, remove them from the oven. Squeeze fresh lemon juice over them (if using) and garnish generously with fresh parsley (and grated Parmesan cheese, if desired). Serve immediately and enjoy!

To Make Hasselback Waffle Potatoes in the Air Fryer (Quick & Extra Crispy):

Prepare Potatoes and Garlic Butter: Follow steps 1-6 of the “Preparing the Potatoes” and “Prepare the Garlic Butter” sections above.

Brush with Garlic Butter (Air Fryer Prep): Brush both sides of each potato slice with the garlic-herb butter mixture, reserving at least a third of the sauce for basting.

Air Fry in a Single Layer (Crucial for Crispiness): Place the potato slices in a single layer in the basket of your air fryer. Do not overcrowd the basket or layer the potatoes on top of each other, as this will prevent them from crisping up properly. You may need to cook in batches depending on the size of your air fryer.

Air Fry, Flip, and Baste:
- First Air Fry: Cook at 400°F (200°C) for 15 minutes.
- Flip: After 15 minutes, carefully flip each potato slice using tongs.
- Second Air Fry: Cook for another 10 minutes at 400°F (200°C).
- Final Baste & Crisp: Flip the potatoes once more, brush the tops with the remaining garlic butter mixture, and cook for an additional 7-10 minutes at 400°F (200°C), or until they are golden brown, crispy, and cooked through. Keep a close eye on them during this final stage to prevent burning, as air fryers can cook quickly.

Garnish and Serve: Once cooked, remove the potatoes from the air fryer. Squeeze lemon juice over them (if using) and garnish with fresh parsley (and Parmesan cheese, if desired). Serve immediately for the best crispy texture!

Nutrition

Serving Size: One Normal Portion
Calories: 365 kcal