There’s a lot to love about a Hasselback Potato and to me they’re the perfect combination of jacket, roast and sautéed potato in one, on top of which they look incredible and always impress anyone you put them in front of. Thanks to the Swedish creators of these for bringing them into the world!
Almost as good at their amazing appearance and wonderful texture is the incredible lack of effort needed to create them – you just need a few minutes with a sharp knife and a wooden spoon, as the potatoes do all of the hard work whilst they’re baking away in the oven. This sort of cooking is very much my favourite kind of showing off!
- 600 g Potatoes
- 2 tbsp Olive Oil
- 25 g Butter
- 1 tbsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Rosemary
- Preheat the oven to 180°C
- The trick with making Hasselback Potatoes is to cut almost the whole way through the potato in a series of parallel slices about 5mm apart. You don’t want to go the whole way through, so the easiest way to avoid that is to put each potato into a wooden spoon and cut it there. The shape of the spoon will stop you a few millimetres from the base of the potato.
- Arrange the potatoes on a baking sheet, with the cut side up. Melt the butter together with the oil in a small pan, before adding in the chopped herbs and salt, then drizzle over the top of the potatoes. Make sure that some of the oily mixture gets down into the cuts.
- Roast in the oven for 40 minutes, or so, until they’re cooked through – you want them to be crisp and golden on the edges but soft and tender in the middle. Serve as you see fit.