Hasselback potato slicer jig

There are already other Hasselback potato slicing jigs here, but the ones I've tried were pretty difficult to use IMO. So, what does one do? You make another one of course! Note that the cover picture shows the jig with just one wall, I strongly recommend that you put in both walls, I only made it like this to show the sliding mechanism.

Updates

• 2025-12-02: I've uploaded the Fusion model, so you can make your own custom size jig! Would love to hear feedback. Of course, make sure to orient the model correctly, and don't make the gap between the guides to small. The Fusion file with configurable guides does not seem to render properly in the Makerworld site. :/.

I've split this into three parts, where the walls slides into the bed. This is a tight fit, and you may have to carefully hammer it together. Use something like a thick cardboard or piece of wood to protect the plastic if you have to hammer it!

Once printed and assembled, just put the peeled (or unpeeled) potato into the jig, and cut carefully down each slit in the jig. Make sure to not cut all the way through the potato, sometimes I find it easy to make a flat surface on the potato and place that side down into the jig. This also makes the potato more stable during cooking.

Recipe

Well, I'm not a chef, but I like to cook),  so you can google for “Hasselback potatoes” and find many recipes. Here's my variation though:

Ingredients

• 4 - 6 reasonably large potatoes, I prefer russet potatoes
• 4oz of melted butter (salted is fine)
• 2-3oz of garlic infused olive oil. Alternatively, use regular oil, or a mix with herb de provence olive oil
• 2 tspn salt (to flavor, if the potatoes are large, you need more salt). Ideally large grain / flakes of salt
• Optional: 1-2 cloves of crushed garlic (no large pieces)
• Optional: Thyme and rosemary herbs (not much!), or whatever herbs you fancy

Directions

Preheat the oven to 400-425 degrees. At 425 they tend to get pretty crispy on the surface. Melt the butter, mix in oil and garlic (optional!) and herbs (optional). Optionally add a bit of salt to the mix, I prefer to add some salt here, since this mix will infuse into the slices of the potatoes as well. Put the potatoes on a baking sheet pan (on a silicone sheet if you have, this can get messy).

Brush all the potatoes with the butter and oil mix. Sprinkle a generous amount of salt on top of each potatoe. Put the baking sheet pan into the oven, middle rack. This will cook for 45-60min, depending on size of your potatoes. Every 15-20 minutes, take the baking sheet out, brush the potatoes again with the butter and oil mix. As the potatoes starts baking, the slices will separate more and more, so try to brush as much as you can in between the slices.

The last time you brush the potatoes, add a final layer of salt if so desired. When putting the baking sheet back into the oven, it may be a good idea to rotate the entire sheet 180 degrees (depending on how even your oven heats). Make sure the potatoes don't burn!

Once done, take the potatoes out of the oven, optionally brush with a final layer of the oil / butter and more salt if needed (depends on how salty you want it). Optional, some unmelted butter on top of the potatoes can also add to flavor and that shiny look! Serve these amazing potatoes with chicken, steak or even fish!