How do you make potatoes even more delicious? Make them crispy, golden and buttery, of course. Hasselback potatoes are an update on dinner’s favourite side dish, and are totally irresistible. Turn away for a moment and they’re gone!
Our top toppings for hasselback potatoes:
- Herbed butter (the garlic butter in this recipe make a delicious topping for hasselback potatoes).
- Sour cream and chives
- Grated matured cheddar cheese and crispy onions
- Pesto (try this delicious lemon pesto)
- A sprinkle of Parmesan grated over the top of a warm hasselback potato
- Bacon bits and stuffed with melty cheddar (and avo too)
- Sundried tomatoes
- You can also try these loaded hasselback potatoes with buche, tomato salsa and chorizo crumbs
Baby got back
Have some fun by turning baby potatoes into hasselback potatoes. Baby hasselback potatoes will look great served as a snack (with a delicious mayo dip), or a yummy side to a meaty main (with salt flaked on top).
Recipe by Leila Saffarian
Quick and easy recipe for the perfect hasselback potatoes
- 6 – 8 potatoes, washed, skin on
- 45g butter, soft
- 30ml (2 tbsp) olive oil
- Maldon Sea Salt and freshly ground black pepper, to taste
- fresh thyme sprigs, to serve
Preheat the oven to 200°C.
Cut thin slits across the width of the potatoes, being careful not to cut all the way through.
Place the potatoes slit-side down on a large baking tray or ovenproof pan. Dot with butter, drizzle with oil and season. Place in the preheated oven and cook until soft and cooked, turning the potatoes halfway through, 45 – 50 minutes.
Spoon the butter and oil over the tops of the potatoes, and grill until golden and crisp, 5 minutes. Sprinkle with fresh thyme, and serve immediately.