Extra crispy potato wedges, that are both easy to make for a weeknight dinner and impressive enough to serve guests. These crisscross potatoes take the hasselback versions to the next level, with twice as many cuts. Creating extra surface area to crisp up (even in the oven!) and hold onto more flavor. Use this technique to improve a simple potato side dish or enjoy it in this bbq sauce potatoes recipe.
A few weekends ago, I made sweet potatoes like Nitzan Geffen prepared in an Instagram video. Cutting them into a thick rounds and scoring them in a grid-like pattern.
Since I had white potatoes on the menu too, they were prepped with unique cuts as well.
It may be because of their fun & unique shape or that is was July 4th weekend, that these got the nickname “Firework Potatoes,” and quickly became a new favorite side dish.
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What are hasselback potato?
Hasselback potatoes uses a food prep technique where the potatoes are sliced into thin, even pieces while still being attached at the base. This creates more surface area that can hold onto the seasonings better and get extra crispy.
How to cut hasselback potatoes?
Place the potato on a cutting board. (It may help if you cut it first to create a flat base.) Then make slices without letting the knife go through all the way to reach the cutting board. You can place two wooden spoons or chop sticks around the potato to act as a bumper.
And it’s not only used for potatoes. This can be done with other foods too. One of my favorites vegetables to hasselback is this vegan butternut squash recipe.
Crisscross potatoes
Using the same idea, this recipe creates a crisscross pattern onto thick potato wedges with its double hasselback design.
Instead of one series of straight cuts across the potato, this method uses two. Start by making one set, on an angle. Then rotate the potato and repeat. This creates a criss cross cut potato.
Watch How to Make These Tasty Hasselback Potatoes
Ingredients
- Potatoes – red, medium sized ones were used to develop this recipe. However, this method can also be used to cut other varieties/sizes of potatoes.
- Oil – these vegan hasselback potatoes were made with olive oil. You can also use other kinds of oil (such as avocado) or even try it with melted butter.
- Spices – I used black pepper, kosher salt, granulated garlic and hot paprika to season the potatoes here. You can adjust this to your liking.
- BBQ sauce (optional) – use your favorite store bough brand, use a homemade recipe or leave it out entirely.
How To Make Mini Hasselback Potatoes
- Start by scrubbing the potatoes clean with a vegetable brush, under running water. Leave the skin on for this recipe. It will help guide you while cutting. Making it less likely to accidentally cut through the entire potato.
- Cut the potato into quarters lengthwise. They’ll look like thick wedges.
- Take each potato wedge and make slices starting from the triangular tip created from the center of the potato (it will be the side without any skin). The spacing and depth of each cut can vary. Make the slices carefully (watch your finger placement) through the flesh, at a slight 45° angle*. Stop before you reach the skin.
- Rotate the potato and repeat to create slices in the opposite direction.
- Season with oil and spices.
- Bake in a 400°F oven until crispy. Serve warm with you favorite dips. It’s delicious with this spicy chimichurri sauce.
*If you accidentally forgot to cut the potatoes on an angle, you won’t be able to rotate the potato to get cuts in the other direction. What you can do is make a horizontal cut from one of the flat sides. Similar to method used on how to cut a melon into cubes.
To make crisscross potatoes with bbq sauce
Prepare the potatoes as described above. Five minutes before they’re done, remove them from the oven and brush with your favorite BBQ sauce. Return to the oven to finish cooking.
If you love using BBQ sauce, check out this BBQ Tofu Enchiladas recipe.
FAQs & Helpful Tips
I haven’t tried it but I don’t see why not. I would recommend you reduce the quantities listed in the recipe or cook in multiple batches, since the air fryer is much smaller than a sheet pan.
Instead of combining everything on the the sheet pan, mix the oil and spices in a large bowl. Add the cut potatoes, tossing to coat evenly.
Based on an air fryer’s cooking time for potato wedges, they should cook in about 20 minutes at 400°F.
These are the perfect side dish for your next meal. Pair them with a protein and another vegetable. They can also be added onto a salad bowl. They can be served warm or cold. (Good news for any leftovers)
Crisscross Potatoes
Take hasselback potatoes to the next level. Double the slicing during the prep work, makes this potato side dish extra crispy & flavorful.
Ingredients
- 2 pounds red potato (approximately 6 pieces)
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon granulated garlic
- ½ teaspoon hot paprika
- 3 tablespoons BBQ sauce (optional)
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- Slice potatoes in half lengthwise. Place cut sides down and cut in half again. Repeat with remaining pieces until all the potatoes are quartered into wedges. Flip the potatoes over (skin side down) and slice through the flesh at a 45° angle, stopping before you reach the skin. Rotate the potatoes to make more slices in the opposite direction. Repeat with the remaining potatoes.
- Drizzle oil onto the parchment paper. Dip each cut side of the potato wedges into the oil. Arrange skin side down. Sprinkle with the spices.
- Bake in a 400°F oven for 1 hour and 25 minutes, until pieces are crispy. Serve warm.
- If desired, remove the pan after 1 hour and 20 minutes. Brush BBQ sauce onto wedges and return to oven for the last 5 minutes of cooking.
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Nutrition Information:
Yield: 6 Serving Size: 4 pieces (without BBQ sauce)Amount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 71mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 4g
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