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
- Preheat the oven to 400°F (200°C).
- Cut the potatoes into thin slices crosswise, taking care not to slice through the bottom of the potato.
- 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.
- Bake for 30 minutes, or until the potatoes are fanning open. Brush them again with olive oil or butter.
- Bake for another 30-40 minutes, or until crisp on the edges and easily pierced with a sharp knife.
Ten More Bites 
Had not heard this dish name before, but will be sure to try it.
They are an easy win, for sure.
Such a good way to do potatoes!
And so cute as well 🙂