Hasselback potatoes

I remember having these potatoes when I was young, and I’ve never forgotten how delicious they were.  They are simple to make and go with just about anything.

Photo: Simon Lambert
Photo: Simon Lambert
Hasselback potatoes

Serves 6

1kg potatoes (evenly sized), scrubbed
50ml oil
25g butter, melted
1 tsp paprika
1 tsp fresh thyme leaves
generous pinch vegetable or chicken stock powder (optional)
sea salt flakes
freshly ground pepper

Preheat oven to 200degC.

With a small sharp knife, slice the potato across and almost all the way through, but leaving the bottom of the potato intact to hold the slices together.

Mix the oil, melted butter, paprika, thyme, stock powder and seasonings. Stir to combine and brush over the sliced potatoes. Season with a little more salt and cracked pepper.

Place on a baking tray and bake for 45 minutes. During cooking, keep brushing over the spiced butter mixture as this will drip through the slices of potatoes and caramelise as the potatoes cook.

They are cooked when tender all the way through and the slices have separated and gone golden and crispy.

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