Red Hasselback Potatoes

Leslie Speed Dutton


Red potatoes are one of my family's favorite side dishes. The recipe here is healthier than the original. Instead of butter, I use olive oil. Depending on taste, you can go half & kale with butter and olive oil.

Our family are big into BBQ's. We love to make these on the pit. You just follow the recipe and wrap them in foil. Put them on the pit where they are not over the direct heat. The potatoes are done when the foil packages are soft.


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15 Min
1 Hr 10 Min


  • ·
    cooking spray
  • 2 1/2 lb
    red skin potatoes, scrubbed
  • 6 clove
    garlic, chopped
  • 1/4 c
    olive oil
  • 2 tsp
    kosher salt
  • ·
    freshly ground black pepper

How to Make Red Hasselback Potatoes


  1. Preheat the oven to 375°F. Spray a baking sheet with cooking spray.
  2. 2. Place each potato in a large wooden spoon. Thinly slice the potato vertically, about every 1/8 inch, being careful not to slice all the way through to the bottom. The shape of the spoon should help prevent it.
  3. 3. Place the potatoes on the prepared baking sheet. Sprinkle the garlic evenly over all the potatoes, and use your fingers to push it into the slits. Drizzle with the olive oil and sprinkle with the salt and pepper. Bake until tender and browned, 60 to 70 minutes.

Printable Recipe Card

About Red Hasselback Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Hashtags: #BBQ, #oven

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