Go Back
Top-down view of slicing raw sweet potatoes using the chopstick Hasselback cutting method.

Hasselback Sweet Potato

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 46 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes uniform in size
  • 4 tbsp extra virgin olive oil
  • 3 cloves fresh garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme or rosemary
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • Optional garnish: 2 tbsp chopped fresh parsley 1/4 cup crumbled feta cheese

Method
 

  1. Preheat Oven: Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper.
  2. Prep the Potatoes: Wash and scrub the sweet potatoes thoroughly; pat them completely dry.
  3. The Hasselback Cut: Place one sweet potato between two wooden spoons or chopsticks. Use a sharp chef’s knife to make thin slices (about 1/8 inch apart) across the potato. The spoons will stop your knife from cutting all the way through.
  4. Prepare Herb Oil: In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, thyme, salt, and pepper.
  5. First Brush: Place potatoes on the baking sheet. Use a pastry brush to apply 3/4 of the herb oil mixture over the potatoes, ensuring the oil gets inside the slits.
  6. Bake: Roast for 25 minutes. The slices will begin to fan out as they cook.
  7. Baste for Crispiness: Remove from the oven. Brush the remaining oil over the potatoes and into the open gaps.
  8. Final Roast: Return to the oven for another 20–25 minutes until the centers are tender and the edges are golden brown and crispy.
  9. Garnish and Serve: Remove from the oven. If using feta, sprinkle it over the hot potatoes immediately. Top with fresh parsley and serve warm.

Notes

  • Selection: Try to choose sweet potatoes that are long and straight rather than round; they slice more easily and cook more evenly.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: To maintain the crispy texture, reheat in an oven or air fryer at 180°C. Avoid the microwave to prevent sogginess.
  • Variation: For a spicy kick, add 1/2 tsp of red chili flakes or smoked paprika to the olive oil mixture.