Hasselback potatoes are a great alternative to a roast potato that don’t need to be par-boiled. Thanks to the slits in the potato, this allows the potato to cook through and the slits to get golden (and can go crispy). Whilst these can take a bit longer to cook, they’re a fun way to have potatoes.
Hasselback Potatoes
A fun way to spruce up your roast potatoes, stuff garlic butter between them for the ultimate savoury treat.
Course: SidesCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 potatoes
2 TBS oil
salt & pepper
Garlic Herb Butter
Directions
- Preheat the oven to 220 degrees (200 fan-forced) and prepare a baking tray.
- Place a potato between two chopsticks, then cut slits into each potato every 1 cm, making sure to not cut completely through the potato (the chopsticks will help).
- Place the potatoes onto a baking tray, brush with oil, then season with salt and pepper.
- Roast the potatoes for 40-50 minutes or until golden, flipping carefully with tongs every 15 minutes (this step is optional but will ensure an even cook). The longer you leave these the more golden they’ll get. Serve slathered in my garlic herb butter and enjoy!
