Spicy Hasselback Potatoes

Hasselback potatoes are one of those dishes that always look impressive but are surprisingly simple to make. I love how the thin slices allow the potatoes to crisp up beautifully in the oven while still staying soft and fluffy inside.

For this version, I wanted to give the classic recipe a bold Asian twist. The potatoes are brushed with a rich butter mixture made with gochujang, garlic, and sesame oil, which melts into every layer as they bake. The result is a crispy, savoury potato with just the right balance of warmth, spice, and umami.

As they roast in the oven, the edges become golden and slightly caramelised, while the centre stays tender. Finished with a drizzle of chilli oil and a sprinkle of fresh spring onion, these spicy Hasselback potatoes make a fantastic side dish and are guaranteed to stand out on any table.

Spicy Hasselback Potatoes

These spicy Hasselback potatoes are a bold, flavour-packed twist on a classic side dish. Crispy baked potatoes are brushed with rich gochujang butter, garlic, and sesame oil, creating layers of heat and savoury depth in every slice. Finished with chilli oil and spring onion, they are perfect alongside roast meats or as a standout side dish.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: Asian Fusion

Ingredients Method Notes

Ingredients

  

• 8 medium potatoes
• 150 g butter room temperature
• 3 tbsp gochujang
• 4 cloves garlic finely minced
• 1/2 tsp salt
• 1/2 tsp mushroom seasoning powder
• 1/4 tsp black pepper
• 2 tsp sesame oil
• 1 tsp chilli oil
• 1 spring onion chopped

Method

 

1. Preheat the oven to 200°C.
2. Place a potato between two chopsticks on a chopping board. Using a sharp knife, cut thin slices across the potato. The chopsticks will prevent the knife from cutting all the way through. For the first few slices avoid cutting through completely, then continue slicing while keeping the base intact. Repeat with all the potatoes.
3. In a bowl, mix together the butter, gochujang, garlic, salt, mushroom seasoning powder, black pepper, and sesame oil until well combined.
4. Place the prepared potatoes onto a baking tray lined with baking paper.
5. Spoon about 1 tablespoon of the gochujang butter mixture over each potato, making sure some of the butter goes between the slices.
6. Bake in the oven for 50 to 60 minutes until the potatoes are crispy on the outside and tender in the centre.
7. To serve, sprinkle with chopped spring onion and drizzle with chilli oil.

Notes

• Using chopsticks or wooden spoons as guides helps prevent cutting through the potato completely.
• Try to spread some of the butter between the slices so the flavour gets into every layer.
• If you like extra heat, add a little more chilli oil before serving.
• These potatoes pair well with roast meats, grilled vegetables, or as part of a festive spread.