Oh my gosh, have you ever seen anything more gorgeous than a tray of golden, crispy Spicy Hasselback potatoes fresh from the oven? I swear, the first time I made these at a backyard BBQ, my friends lost their minds—they couldn’t believe I’d actually made them myself! What they didn’t know was how insanely easy these beauties are to whip up.
Here’s the magic: you take humble potatoes (my favorite are Yukon Golds—they get so buttery inside), slice them accordion-style, then coat them in this smoky, spicy rub that’ll make your taste buds dance. The best part? While they look fancy, they’re actually one of the simplest side dishes in my rotation. No fancy skills needed—just a steady hand with a knife (or cheat with my chopstick trick I’ll share later).
Every time I serve these, they disappear before I can blink. The crispy edges, the tender centers, that irresistible paprika-kissed aroma filling the kitchen—trust me, once you try these, regular roasted potatoes will seem so boring. And wait till you see people’s faces when you bring these to the table—they look like you spent hours, but our little secret? Just 10 minutes of prep!
Why You’ll Love These Spicy Hasselback Potatoes
Let me count the ways these potatoes will steal your heart (and your appetite!):
- That CRUNCH: Each slice crisps up beautifully in the oven, giving you the perfect mix of crisp edges and tender centers in every bite.
- Bold flavors that pop: The smoky paprika, garlic, and just the right kick of cayenne make these way more exciting than plain roasted potatoes.
- Easiest “fancy” side ever: Seriously—if you can slice a potato and mix spices, you’re already halfway there.
- Total showstoppers: These look like they came from a gourmet restaurant, but nope—just your trusty home oven!
Honestly? These might just become your new go-to potato recipe. I make them at least twice a month—they’re that good!
Ingredients for Spicy Hasselback Potatoes
Gather these simple ingredients—I promise you probably have most in your pantry already! The magic is in how we use them:
- 6 medium Yukon Gold potatoes (scrubbed clean with skins on—that’s where all the good texture lives!)
- 2 1/2 tbsp olive oil (or melted butter if you’re feeling indulgent)
- 1 1/2 tsp smoked paprika (not the sweet kind—we want that deep, smoky flavor)
- 1 tsp garlic powder (trust me, it sticks better than fresh garlic here)
- 1 tsp onion powder (for that savory backbone)
- 3/4 tsp salt (I use kosher—adjust if you’re using table salt)
- 1/2 tsp black pepper (freshly cracked is best)
- 1/4–1/2 tsp cayenne pepper (this is your heat dial—start with 1/4 tsp if you’re spice-shy!)
See? Nothing fancy—just pantry staples transformed into something extraordinary. The smoked paprika is my non-negotiable though—it makes all the difference between “good” and “OMG I need this recipe!”
How to Make Spicy Hasselback Potatoes
Okay, here’s where the magic happens! Don’t let the fancy look fool you—making these potatoes is as easy as 1-2-3. Just follow these simple steps, and you’ll have the most impressive (and delicious) side dish ready in no time.
Step 1: Prep the Potatoes
First, grab your potatoes and two chopsticks (or wooden spoons). Place a potato between them—this stops your knife from cutting all the way through! Make thin slices about 1/8-inch apart, letting the chopsticks guide you. Repeat for all potatoes—don’t worry if some slices break; they’ll still taste amazing.
Step 2: Mix the Spicy Seasoning
Now, in a small bowl, whisk together all those gorgeous spices—the smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. If you only have regular paprika, it’ll work too, but the smoky flavor is really what makes these special. Drizzle in the olive oil and mix until you’ve got a fragrant, spicy paste.
Step 3: Roast to Crispy Perfection
Preheat your oven to 425°F and get ready for the best part! Use your fingers or a brush to work that spicy oil mixture between all those slices—get in there! Roast for 40-50 minutes, but here’s the key: at the 20-minute mark, pull them out and baste with any drippings. This builds up those irresistible crispy edges! They’re done when golden brown and tender when pierced with a fork.
Tips for Perfect Spicy Hasselback Potatoes
After making these dozens of times (okay, maybe hundreds—I’m obsessed!), I’ve picked up some foolproof tricks:
- Slice like a pro: Keep those cuts about 1/8-inch apart—too thick and they won’t fan nicely, too thin and they might break. My secret? A sharp chef’s knife and those trusty chopstick guides!
- Smoked paprika is king: Regular paprika works, but smoked gives that deep, campfire-kissed flavor that makes people ask “What IS that amazing taste?”
- Heat to your beat: Start with 1/4 tsp cayenne, then taste the oil mix before brushing—you can always add more spice but can’t take it away!
- Baste for crispiness: That mid-roast baste isn’t optional—it’s what gives you those golden, crackly edges we all crave.
Oh! And if some slices break? No stress—they’ll still taste incredible. Perfection is overrated when deliciousness is guaranteed!
Serving Suggestions for Spicy Hasselback Potatoes
Now for the best part—devouring these crispy wonders! I love serving my Spicy Hasselback potatoes with:
- Grilled meats: They’re magical with juicy steaks, BBQ chicken, or even grilled sausages—the smoky spices complement everything!
- Weeknight roasts: Toss a chicken in the oven alongside the potatoes for an easy, impressive dinner.
- Brunch spreads: Yes, really! Pair with eggs and bacon for the ultimate savory breakfast.
For that final touch, I always sprinkle fresh chopped parsley or chives on top—the green makes them pop! A little extra smoked paprika dusting never hurt anyone either. Pro tip: serve them straight from the baking dish—that golden, crispy goodness deserves to shine!
Storing and Reheating Spicy Hasselback Potatoes
If you somehow have leftovers (rare in my house!), here’s how to keep them tasty. Store cooled potatoes in an airtight container—they’ll stay good for about 3 days. When ready to eat again, skip the microwave! Reheat in a 375°F oven for 10-15 minutes to bring back that perfect crispiness we love.
Spicy Hasselback Potatoes FAQs
I get asked these questions all the time about my favorite roasted potatoes side dish – here’s everything you need to know!
Can I use other types of potatoes?
Absolutely! While Yukon Golds are my top pick for their buttery texture, red potatoes work great too. Even russets will do in a pinch – just know they’ll be a bit fluffier inside. The key is choosing potatoes that are similar in size so they roast evenly.
How do I tone down the spice?
Easy fix – just skip the cayenne or use only 1/8 teaspoon. You’ll still get that amazing smoky flavor from the paprika without the heat. Want it milder still? Use sweet paprika instead of smoked – though I’ll miss that deep, campfire-like taste!
Why do mine come out soggy?
Two likely culprits: either your oven wasn’t hot enough (425°F is perfect for crispy roasted potatoes), or you skipped the mid-roast basting. That extra oil helps crisp up those beautiful edges!
Can I prep these ahead?
You bet! Slice them up to 4 hours before roasting and keep in cold water to prevent browning. Just pat them super dry before adding the spice mix – moisture is the enemy of crispiness!
Nutritional Information
Just in case you’re curious about what you’re biting into (though trust me, the taste makes counting totally worth it!), here’s the scoop on one serving of these Spicy Hasselback potatoes. Remember, these are estimates—your exact numbers might dance a bit depending on potato size and how much of that delicious oil mixture gets absorbed!
Per one perfectly crispy potato (because let’s be real—who stops at half?):
- 220 calories – energy for days!
- 10g fat (mostly the good kind from olive oil)
- 30g carbs – potatoes gonna potato
- 3g fiber – not bad for something so delicious
- 4g protein – bonus plant power
Now go enjoy every guilt-free bite of those crispy, spicy edges—you’ve earned it!
Ready to Make Spicy Hasselback Potatoes?
What are you waiting for? Grab those potatoes and let’s get slicing! I promise, once you taste that first crispy, spicy bite, you’ll be hooked. Tag me when you make them—I love seeing your kitchen creations! Now go—your perfect potato side awaits.
Print
6 Spicy Hasselback Potatoes That’ll Steal the Show
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crispy Spicy Hasselback Potatoes are a delicious and visually appealing side dish. Thinly sliced potatoes are roasted with a smoky, spicy seasoning blend for a perfect balance of flavors.
Ingredients
- 6 medium Yukon Gold or red potatoes
- 2 1/2 tbsp olive oil (or melted butter)
- 1 1/2 tsp paprika (smoked paprika is amazing)
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4–1/2 tsp cayenne pepper (optional, for extra heat)
Instructions
- Preheat oven to 425°F. Lightly grease a baking dish.
- Slice each potato accordion-style (thin slices, not cutting all the way through). Tip: place chopsticks or wooden spoons on both sides of the potato to prevent slicing through.
- In a small bowl, mix olive oil, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Brush or rub the seasoning mixture all over the potatoes, working it between slices as much as possible.
- Arrange potatoes in the baking dish and roast 40–50 minutes, basting once halfway through, until tender inside and crispy on the edges.
- Serve hot—extra seasoning dusted on top is optional!
Notes
- Use smoked paprika for deeper flavor.
- Adjust cayenne pepper for desired spice level.
- Basting halfway ensures crispiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 potato
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg