Hasselback Potatoes Recipe

How to Make Hasselback Potatoes 

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Find out how to cut Hasselback potatoes - it's actually really easy. There are numerous ways out there how to cut them without cutting all the way through the potatoes.

Jamie Oliver for example, says to lay the potato on two wooden spoons, but the trouble is the potato is then hard to keep still. I find this way to be far easier.

Ingredients in this recipe

• 2 potatoes - Maris Piper or King Edward

• vegetable oil

• fresh thyme - leaves only

• garlic

• Parmesan

• Sea salt flakes

Recommended Equipment

• Metal skewers

• Kitchen knife

Hasselback Potatoes

Mix the oil with the thyme and set it aside.

Use a metal skewer and insert it horizontally all the way through the potato. Keep the skewer as near to the bottom of the potato as you can.

Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends).

Using a sharp knife will help to make slices 5 mm. Remove the skewer and repeat with the remaining potatoes. Or, you could buy this amazing (well it looks amazing) Hasselback potato cutter.

Put the potatoes cut-side up on a shallow baking dish and brush over the oil, getting some in between the slices.

Add the bashed garlic to the dish and season well with salt and black pepper.

Roast for 50 mins -1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway through cooking.

Once they are cooked through, add the Parmesan and return to the oven for 5 minutes more.

What to serve with Hasselback Potatoes

• With a roast dinner, instead of the more traditional crispy roast potatoes

• Pan-fried chicken

• Bacon wrapped chicken

• Or you could stuff them with cheese, sour cream and finely sliced spring onions (scallions)

• Top with crispy bacon and put a fried egg on top! 

• Add a sauce such as romesco or pesto 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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side, potatoes

Swedish

Yield: 2

Author: Jan Bennett

Hasselback Potatoes Recipe - How to cut Hasselback Potatoes

One of my favourite ways to cook potatoes! You can add rosemary or just sprinkle with snipped chives when they emerge from the oven.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 2 potatoes - Maris piper, King Edward
• 2 tablespoons vegetable oil
• 2 tablespoons fresh thyme - leaves only
• 2 cloves garlic - bashed with the back of a knife
• Parmesan - freshly grated
• Sea salt flakes

Instructions

Preheat your oven to 200°C/180°C fan/gas 6

1. Mix the oil with the thyme and set it aside.
2. Use a metal skewer and insert it horizontally all the way through the potato. Keep the skewer as near to the bottom of the potato as you can.
3. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends).
4. Using a sharp knife will help to make slices 5 mm. Remove the skewer and repeat with the remaining potatoes.
5. Put the potatoes cut-side up on a shallow baking dish and brush over the oil, getting some in between the slices.
6. Add the bashed garlic to the dish and season well with salt and black pepper.
7. Roast for 50 mins -1 hr until the potatoes are tender throughout and the tops are golden and crisp, basting with any oil in the pan halfway through cooking.
8. Once they are cooked through, sprinkle over the Parmesan and return to the oven for 5 minutes more.

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