Easy Hasselback potatoes

    1 hour 20 min

    Hasselback potatoes are a great alternative to your normal roast potatoes, and as well as tasting lovely they look pretty spectacular. I have been doing these as part of my cookery demos and so many people have never tried them before, and have asked for the recipe.


    Northamptonshire, England, UK
    25 people made this

    Serves: 4 

    • 4 large potatoes or 8 medium potatoes
    • rapeseed Oil
    • knob of butter, melted
    • salt
    • dried herbs (rosemary, thyme or sage)

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 200 C / Gas 6.
    2. If you are using large spuds insert a chopstick in either side of the potato. With a sharp knife cut down at 3 or 4 mm intervals, because of the chopsticks you won't cut all the way through. If you are using small potatoes put them in the spoon part of a wooden spoon and cut as described.
    3. Put in a roasting tin and drizzle with the oil and season with salt and sprinkle over the herbs.
    4. Roast for 30 minutes. Remove from the oven and drizzle the butter over the spuds, as they should have now fanned open, and also baste with oil. Put back in the oven.
    5. Tilt the pan slightly so the oil goes to one side, and then baste all the spuds, put back in the oven for up to an additional 30 minutes. The time depends on the size of your potatoes.


    For an alternative try sweet potatoes.

    See it on my blog

    Andys Kitchen

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