Introduction: Caterpillar (Hasselback) Potatoes

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Perfection. Only. Time. And. Temperature. Offer.

The humble, delicious, simple potato. There are so many ways to enjoy them - soft and fluffy, delicate and crispy - this awesome dish offers the best of both worlds (and looks cute doing it!)



  • Fingerling/very small potatoes (we usually get 1-2 bags), or you can use normal Idaho/russet potatoes for larger version
  • 1/3 cup butter/oil (approximate)
  • Salt and pepper (other seasonings like garlic powder, paprika are nice too)


  • Sheet tray lined with foil or parchment
  • Large mixing bowl
  • Paper towel or a clean dish towel
  • Chopsticks (we use bamboo ones, skewers also work)
  • Sharp knife and cutting board
  • Pastry brush (can use a spoon, it’s just messy sometimes)

Step 1: Prepping the Taters

  1. Preheat oven to 425 degrees Fahrenheit
  2. Cut 1/4 inch (or thinner) slices into potatoes (can also use fingerling or large ones) by placing a chopstick on either side of each potato (longways) and cutting perpendicular to the sticks (the chopsticks help keep the slices from going all the way through)

Step 2: Getting Dressed and Ready

  1. Place sliced potatoes in a bowl of cool water to remove excess starch
  2. Drain water and lightly dry potatoes with paper towel or clean dish towel
  3. Add about 3/4 of the melted butter/oil to the bowl and toss gently to coat potatoes
  4. Place potatoes on lined sheet tray and sprinkle with salt and pepper

Step 3: Roasted and Toasted

  1. Bake 20 minutes (they’ll start to spread open), brush with butter and add a little more salt/pepper
  2. Bake additional 20-30 minutes or until tops are getting crispy and middles are soft
  3. Allow to cool slightly and enjoy!
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