Hasselback Potatoes

Hasselback Potatoes

These fancy-ish potatoes are endlessly customizable. Top with whatever you have on hand: Bacon, onions, butter, or even caviar. Cutting slices on top of each potato allows them to cook faster and more evenly.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.


Recommended Product

Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

7-10 mins

Cook Time

8-9 mins

Free Time

to soak up the sun


  • 4-5 small yukon potatoes, peeled
  • 1 tablespoon olive oil
  • ⅛ teaspoon salt
  • 1 sprig of fresh thyme
  • ¼ teaspoon paprika
  • Unsalted butter, thinly sliced (optional)
  • Sliced bacon, cut into 1” pieces (optional)
  • Onion, thinly sliced (optional)


  1. Carefully peel the potatoes. Cut the potato crosswise into thin slices, stopping ¼” before the bottom of the potato. (Tip: Place potatoes between two chopsticks as a guide to avoid cutting all the way through.)
  2. Place the potatoes, olive oil, salt, fresh thyme, and paprika in the Anyday dish, tossing to coat completely.
  3. If stuffing the potatoes, nestle a small piece of butter, bacon and/or onion in between each slice. Cover with the lid (knob lifted). Cook in the microwave for 8-9 minutes, or until the potatoes are fork-tender.

Serving suggestions & tips

  • Sprinkle the cooked potatoes with chives and crumbled feta, goat cheese, or blue cheese. 
  • This recipe will also work with small sweet potatoes or yams. For a sweet spin, stuff each slice with butter, brown sugar and a sprinkle of cinnamon.