Recipe : Hasselback Roast Potatoes

Hasselback Potatoes

hasselback potatoes close up

This is an impressive spud that would shine at any Sunday roast or make a perfect addition to the Christmas Day dinner plate.

Any potato will do, they all seem to turn out well. Using a wooden spoon as a guide, slice straight down into the potato, but stop just short of cutting all the way through. Make your slices as thick or as thin as you like.

potatoes

hasselback spoon

hasselback potatoes cutting

or you can buy one of these

Ingredients

4 large potatoes
4 tablespoons melted butter.
Salt
Pepper

Equipment

Chef’s knife
Large serving spoon
Baking dish

Instructions

Heat the oven to 200C/180C fan/gas 6.
Wash and dry the potatoes.
Scrub the potatoes clean and pat them dry.
Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato.
Arrange the potatoes in a baking dish.
Brush the potatoes all over with half the butter
Season with salt and pepper.
Bake 30 minutes, then brush with more butter.
The potato layers should be separating at this point in cooking so brush with the butter and get some buttery tastiness into those potatoes.
Bake another 30 to 40 minutes until the crispy on the edges and easily pierced in the middle with a knife.

hasselback ready for over

Hasselback Potatoes

Hasselback Potatoes

Hasselback Potatoes

Equipment

  • Chef's knife
  • Large serving spoon
  • Baking dish

Ingredients
  

  • 4 large potatoes
  • 4 tablespoons melted butter.
  • Salt
  • Pepper

Instructions
 

  • Heat the oven to 200C/180C fan/gas 6.
  • Wash and dry the potatoes.
  • Scrub the potatoes clean and pat them dry.
  • Cut slits in the potatoes, leaving the bottom intact.
  • Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato.
  • Arrange the potatoes in a baking dish.
  • Brush the potatoes all over with half the butter
  • Season with salt and pepper.
  • Bake 30 minutes, then brush with more butter.
  • The potato layers should be separating at this point in cooking so brush with the butter and get some buttery tastiness into those potatoes.
  • Bake another 30 to 40 minutes until the crispy on the edges and easily pierced in the middle with a knife.

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Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

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