Hasselback Potatoes

Hasselback Potatoes skirt between oven baked crisps and seasonal roasted vegetables taking in the best of both. The ridged texture of these potatoes is irresistable and to make them even more fab I like to throw on fresh parsley to give this perfect side dish that extra touch. This is a great Autumninal dish and can be made on the barbecue for your Sukkot celebrations! It has wow factor and yum appeal. You can’t go wrong with these!


Hasselback Potatoes
Recipe type: Side
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
  • 12 Medium Potatoes
  • 4 Tablespoons Butter
  • 2 Tablespoons Oil
  • Salt
  • Handful Fresh Parsley
  1. Preheat your oven to 350F.
  2. In a baking tin, and add the butter and oil and allow to heat.
  3. With a sharp knife, along the length of the potato, slice ridges halfway down and repeat every 1/8 inch along the potato.
  4. Pull out the the baking tin and add the potatoes, ensure that each potatoes is sufficiently covered in the buttery oil.
  5. Finely chop the fresh parsley and scatter over your potatoes. Season with salt.
  6. Place back in the oven for 1 hour. Leave for longer as necessary.
  7. Serve.


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