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Crispy Roasted Mandoline Potatoes are perfect for family dinners or holiday meals. These oven-roasted thinly sliced potatoes are crispy and delicious.
Crispy sliced potatoes
These potatoes go by many different names, Hasselback potatoes, crispy sliced potatoes, mandoline potatoes or oven-roasted thinly sliced potatoes.
The potatoes are thinly sliced with a mandoline or a sharp knife. Then the whole potatoes are assembled in a dish. The rest of the ingredients are simple, just some olive oil and herbs.
Serve these for the holidays or for a dinner party. They are easy to make but always make a beautiful presentation.
Key ingredients
- Potatoes - I used red potatoes, but you could use your favorite potato or whatever potato you have on hand. Some options include Yukon gold, a white potato or even a small russet potato.
- Olive oil - Use a good quality olive oil.
- Herbs - Fresh rosemary and thyme
- Coarse Salt - Use kosher salt or other coarse salt rather than table salt. You want the salt to enhance the potatoes.
Making mandoline potatoes
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Wash the potatoes.
- Slice thinly with a mandoline. You'll want approximately ⅛ inch slices.
- Lightly grease the casserole dish with olive oil.
- Place potatoes in the casserole dish. Try to keep the whole potato together and place the slices so the sliced ends face upwards.
- Brush tops with olive oil and bake in a 400°F oven for 40 minutes
- Remove from oven and brush tops with olive oil again and sprinkle with freshly chopped herbs. Return to oven and bake for an additional 30-45 minutes until potatoes are fully baked through and the top edges are slightly crispy.
- Remove from oven and top with additional fresh herbs and sprinkle with coarse salt.
- Serve hot in the casserole dish.
Recipe tips
- I left the potato peel on, but you can just as easily remove the peel.
- Plan on one potato per person. However, you do want your casserole dish filled with potatoes so add extra if needed.
- Try to cut your potatoes as evenly as possible.
Variations
- Parmesan Cheese - add shredded Parm to the top of the potatoes during the final 15 minutes of baking time.
- Change up the Herbs - use your favorite herbs. Add parsley or a bit of fresh marjoram instead of the rosemary and thyme.
More delicious potato recipes
- Smashed Potatoes
- Potato Galette
- Oven Roasted Potato Wedges
- Fingerling Potatoes
- Mashed Potatoes
- Twice Baked Potato Casserole
- Cheesy Mashed Potatoes
- Parmesan Smashed Potatoes
Serving suggestions
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dishes!
Mandoline Potatoes
Equipment
- Measuring Spoons
Ingredients
- 8 red potatoes
- 3 Tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary (chopped)
- ⅛ teaspoon coarse salt
Instructions
- Preheat oven to 400°F.
- Use a mandolin to slice potatoes ⅛ inch thick. May also use a knife to cut potatoes.8 red potatoes
- Lightly oil casserole dish with olive oil.
- Place sliced potatoes in dish. Arrange potatoes so each whole potato is still together. Place potato so the cut edges are facing up. Brush olive oil over top of potatoes.3 Tablespoons olive oil
- Bake in a preheated 400°F oven for 45 minutes.
- Remove from oven. Brush olive oil on top of potatoes and then sprinkle thyme and rosemary on top.1 teaspoon fresh thyme, 1 teaspoon fresh rosemary
- Return to oven for 30-45 minutes until potatoes are cooked through and the edges are slightly crispy.
- Remove from oven and let cool for 5 minutes. Sprinkle with additional fresh herbs.
- Sprinkle with coarse sea salt and serve.⅛ teaspoon coarse salt
Notes
- I left the potato peel on, but you can just as easily remove the peel.
- Plan on one potato per person. However, you do want your casserole dish filled with potatoes so add extra if needed.
- Try to cut your potatoes as evenly as possible.
- Cooking time may vary.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in October 2018. The recipe and information have been updated.
Christine says
These potatoes are wonderful and have become one of my favorite side dishes. Loved by all that have tried them. I've experimented with many different flavours. Depending on the main dish. Parmesan and garlic, cayanne pepper and turmeric, curry and cinnamon, yes cinnamon but very lttle. And the list goes on. Thank you!
Kathy says
Hi Christine and thank you!!!
I love that you're trying all sorts of different flavors. They all sound wonderful!!! I need to get experimenting!
Thanks for your comment! 🙂
Kathy
allie says
Hi Kathy! These hasselback potatoes looks SO good. Yum. Those crispy edges. Thanks for the tips about to peel or not to peel, based on the potato type. I was unaware that red skins are thinner! Good to know. Thanks for another great post!
Kathy says
I like the taste of the skin too, plus it has lots of nutrients in the skin!
Dawn - Girl Heart Food says
Love hasselback potatoes! They always look so pretty and those crispy edges are my favourite part too!! Perfect holiday side dish 🙂
Kathy says
Thanks, Dawn!
Nicoletta Sugarlovespices says
These potatoes are such a wonderful side dish! I love potatoes cooked anyway, but like that, even better. They present well and taste amazing!
Kathy says
It's a fun way to mix up everyday sides!
Adina says
I love haselback potatoes and your beautiful pictures put me in the mood to make them again. I like the fact that you don't use so much fat, I've seen recipes using half a pound of butter or so.
Kathy says
I do love butter, but these just don't need it!
Mary Ann | The Beach House Kitchen says
These always look so pretty Kathy. A great side for the upcoming holidays!
David @ Spiced says
These potatoes look like the perfect side dish for the holidays, Kathy! I love hasselback potatoes with the combination of soft and crispy! I seriously could make an entire meal out of just these potatoes. In fact, I might just have to do that soon...these look SO good! 🙂