Hasselback potatoes

9 Mar

Crispy on the edges, soft and buttery within, hasselback potatoes can make any meal feel a bit special. The only trick is to slice the potatoes without cutting them all the way through. I do this by balancing the potato in the bowl of a wooden spoon before I start cutting.

Hasselback potatoes

  • medium sized potatoes (peeled or not, as you prefer)
  • olive oil or melted butter
  • salt and pepper
  • thyme
  1. Preheat the oven to 400°F (200°C).
  2. Cut the potatoes into thin slices crosswise, taking care not to slice through the bottom of the potato.
  3. Arrange the cut potatoes to fit snugly in a roasting tin. Brush with olive oil or butter, season with salt and pepper and sprinkle with thyme.
  4. Bake for 30 minutes, or until the potatoes are fanning open. Brush them again with olive oil or butter.
  5. Bake for another 30-40 minutes, or until crisp on the edges and easily pierced with a sharp knife.

4 Responses to “Hasselback potatoes”

  1. Margo March 9, 2019 at 4:15 pm #

    Had not heard this dish name before, but will be sure to try it.

    • Andrea March 10, 2019 at 6:28 pm #

      They are an easy win, for sure.

  2. rumblingtumkaty March 10, 2019 at 8:21 am #

    Such a good way to do potatoes!

    • Andrea March 10, 2019 at 6:29 pm #

      And so cute as well 🙂

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