How to make hasselback potatoes
Hasselback potatoes have got to be one of the kitchen’s best-kept secrets. They are ridiculously easy to make (we’re talking a potato thinly sliced just not right through) and when drizzled with loads of olive oil and seasoning and then baked, they transform into a golden fan of crispy chips with the perfect creamy baked potato on the inside.
Serve as a side dish, or if ingredients seem to be flying out of your fridge faster than you can keep track, give them the main stage with a grating of Parmesan and some roasted tomatoes.
Ingredients
Prep time: 15 min | Cooking time: 45 min | Serves 6–8 people
- 8 medium potatoes
- 125 ml Olive oil
- Salt and pepper
- Fresh rosemary sprigs
Most popular Roasting Pans
Method
- Heat the oven to 200°C.
- Wash and dry your potatoes. One by one, place each potato onto a chopping board and cut thin but even slits, not cutting right the way through so that the bottom of the potato is intact.
- Arrange the potatoes in a roasting dish and drizzle with lots of olive oil, making sure to cover each potato. Season generously with salt and pepper and top with fresh rosemary sprigs.
- Bake for 40 minutes until the potato slices have pulled apart and the edges are crispy.
We served our hasselback potatoes with a delicious stuffed roast lamb but stash this recipe and pull it out whenever you need a hassle-free side dish.