Roast Herb Chilli Orange Butter

The first time I made hasselback potatoes, I sliced right through three of them before discovering the wooden spoon trick my grandmother swore by. There is something genuinely satisfying about watching those fanned edges curl and crisp up in the oven. My kitchen smelled incredible that day, butter melting into every crevice while orange zest perfumed the air. These have become my go to when I want people to think I spent hours on something that actually requires very little active effort.

Last winter, during a particularly gloomy Sunday, I made a massive batch of these potatoes alongside a simple roast chicken. My sister, who claims to dislike potatoes in almost any form, went back for fourths. We sat at the table longer than usual, picking at the last few crispy bits and talking about nothing important while rain tapped against the windows. Sometimes the simplest food creates the best memories.

Ingredients

• 8 medium Yukon Gold or Maris Piper potatoes: These varieties hold their shape beautifully and develop the creamiest interior when roasted
• 1 tbsp olive oil: Helps the skin crisp up and creates that golden finish we are after
• Salt and black pepper: Do not be shy with the seasoning here since potatoes need plenty to taste their best
• 100 g unsalted butter, softened: The carrier for all those glorious flavors, so room temperature is non negotiable
• Zest of 1 large orange: Use a microplane if you have one to avoid the bitter white pith
• 2 tbsp fresh parsley, finely chopped: Flat leaf parsley brings fresh grassy notes that balance the rich butter
• 1 tbsp fresh thyme leaves: Strip the tiny leaves from the woody stems for maximum flavor distribution
• 1 red chilli, deseeded and finely chopped: Adjust the amount based on your heat tolerance but do not skip it entirely
• 2 garlic cloves, minced: Fresh garlic transforms in the oven, becoming mellow and sweet
• 1/2 tsp smoked paprika: This adds a subtle smokiness that makes people wonder what your secret ingredient is
• 1/2 tsp sea salt: Coarse sea salt in the butter adds little bursts of salinity throughout

Instructions

Preheat your oven:

Set your oven to 200°C (400°F) so it is fully hot when the potatoes go in

Prep the potatoes:

Scrub the potatoes dry and place each one between two wooden spoons to act as a cutting guide

Make the slices:

Slice thinly at about 2 mm intervals, letting the spoons stop your knife from cutting all the way through

Season the potatoes:

Arrange them on a lined baking tray, brush with olive oil, and season generously

Make the flavored butter:

Mix softened butter with orange zest, parsley, thyme, chilli, garlic, smoked paprika, and sea salt until combined

Butter the potatoes:

Gently work the butter between the slices, being careful not to snap the delicate fans apart

Roast until golden:

Bake for 40 minutes, baste with remaining butter, and roast another 20 minutes until crispy and tender

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I brought these to a potluck once and watched the host carefully arrange them on her nicest serving platter, treating them like something precious. That is the thing about food made with care and good ingredients. People can tell when something was cooked with intention rather than obligation.

Getting Even Crispier Edges

After years of making these, I have learned that giving the potatoes a gentle squeeze to separate the fans before roasting makes a huge difference. The butter settles into every crevice and the heat can circulate more freely. Some nights I even turn the oven up to 220°C for the final five minutes if I want them extra golden.

Herb Variations I Have Loved

Rosemary works beautifully here, especially if you are serving these alongside lamb. Chives add a mild onion flavor that pairs well with fish. Once I used fresh oregano and lemon instead of orange, which reminded me of a Greek taverna we visited years ago.

Serving Ideas

These potatoes manage to be elegant enough for a dinner party while feeling completely at home on a Tuesday night. They are versatile in that way. A little extra orange zest scattered over the top right before serving makes them look particularly inviting.

• Try them alongside roast chicken or grilled fish for a complete meal
• Add them to a festive spread where they will hold their own against more elaborate dishes
• Leftovers reheat surprisingly well in a hot oven or air fryer

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There is something deeply comforting about a dish that looks impressive but comes together so simply. These potatoes have become my secret weapon for making any meal feel like a proper occasion.

Recipe FAQs

→ What type of potatoes work best for hasselback?

Yukon Gold or Maris Piper potatoes are ideal choices. Their waxy texture holds shape during slicing while achieving perfect crispiness outside and tenderness inside.

→ How do I prevent cutting all the way through?

Place each potato between two wooden spoons or chopsticks before slicing. The spoon handles act as a barrier, stopping your knife before cutting through the base.

→ Can I prepare the orange herb butter in advance?

Absolutely. Mix the butter compound up to three days ahead and store refrigerated. Bring to room temperature before using for easy spreading between slices.

→ What herbs can I substitute for parsley and thyme?

Rosemary adds pine notes, chives bring mild onion flavour, or fresh oregano provides earthy depth. Choose herbs that complement your main dish.

→ How can I make these extra crispy?

Gently fan the slices apart before roasting to increase surface area. Basting halfway through cooking helps achieve even browning and maximum crispiness.

→ Are these suitable for gluten-free diets?

Yes, these naturally gluten-free potatoes contain no wheat-based ingredients. Always verify your butter and seasoning labels to confirm they're certified gluten-free.