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Hasselback potatoes have great texture. Soft in the middle, but crisp on all the sliced edges. You can dress them up with different herbs, or leave them plain with a generous sprinkling of course salt flakes. Try these potatoes with your Sunday roast for something different. Or why not try using sweet potatoes instead they taste amazing.
Check out our step by step video here.
- 4 large roasting potatoes
- 125ml olive, sunflower, rapeseed oil or duck fat
- Salt and pepper
- Optional extras: minced fresh rosemary or thyme, grated cheese and/or breadcrumbs
- 1. Preheat oven to 200°C/400°F/gas 6.
- 2. Place a potato on a chopping board in front of you. Position two thick handled knives, chopsticks or similar on either side of the potato, this will help ensure that you don't cut all the way through the potato. Using a large sharp knife, cut slits all the way across the potato as close as possible, stopping each cut as the knife touches the knives or chopsticks. You may need to tilt the potato slightly on either end because where it tapers off, the knives or chopsticks won't help in avoiding cutting all the way through the potato. Do the same with the remaining potatoes.
- 3. Place potatoes in a baking dish. Brush the oil over each potato, fanning out the slices so that the oil gets between each cut. Sprinkle with plenty salt and pepper, and if using, fresh herbs. When using cheese or breadcrumbs, you'll add these later so that they don't burn. Roast in the pre-heated oven for between 1 hour and 1 hour 15 minutes until easily pierced with a knife, this will depend on the size of your potatoes. Carefully spoon the oil in the dish over the potatoes every 15-20 minutes while baking. If adding cheese or breadcrumbs, sprinkle over potatoes when there is about 10-15 minutes left of cooking time.
- 4. Serve immediately while piping hot and the ends are lovely and crisp.