Hasselback potatoes with sriracha butter

Hasselback potatoes

Crisp on the outside, soft on the inside and topped with spicy sriracha butter. These hasselback potatoes are the bomb and perfect as an easy side dish.
Course Potatoes, Side Dish, Vegetarian
Cuisine American
Keyword gluten free, Hasselback potatoes, Side dish
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 6 hasselback potatoes
Calories 260kcal
Author Alida Ryder


for the potatoes

  • 6 large potatoes
  • 6 sprigs fresh thyme
  • olive oil
  • salt & pepper to taste

for the sriracha butter

  • 1/2 cup butter room temperature
  • 1-2 tablespoons sriracha to taste


  • For the potatoes: Pre-heat the oven to 180°c. Place the potatoes on a cutting board and carefully slice into the potato, making sure you don't cut all the way through.
  • Place the hasselback potatoes in a roasting tray and drizzle with olive oil. Add the thyme and season with salt and pepper then place in the oven.
  • Allow to bake for 60-90 minutes or until the potatoes are golden and crisp on the outside and soft on the inside.
  • In the meanwhile, to make the sriracha butter, simply beat the butter and sriracha together and set aside.
  • When the potatoes are cooked, remove from the oven and serve with a dollop of the sriracha butter.


Calories: 260kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 213mg | Potassium: 885mg | Fiber: 5g | Vitamin A: 520IU | Vitamin C: 27.5mg | Calcium: 72mg | Iron: 7.1mg