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Hasselback potatoes recipe

166 ratings

Swap your classic roasties for these simple hasselback potatoes. Baby potatoes are sliced thinly down the middle, drizzled with plenty of garlic butter and roasted until crisp on the outside and perfectly fluffy in the centre – the ideal side dish for your next Sunday roast. See method

Serves 4
10 mins to prepare and 1 hr to cook
348 calories / serving
Vegetarian
Gluten-free

Ingredients

1kg new potatoes, or other small potatoes
40g butter, melted
2 tbsp olive oil
1 garlic clove, crushed
1 tsp dried rosemary

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
1455kj
348kcal 17%
Fat
20g 29%
Saturates
7g 34%
Sugars
3g 4%
Salt
0.3g 6%

of the reference intake
Carbohydrate 39.8g Protein 4.4g Fibre 4.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Carefully make small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through.
Put the potatoes in a large roasting tray. Mix together the butter, oil, garlic and rosemary and generously brush over the potatoes. Season and roast for 30 mins.
Remove from the oven and brush them with the melted butter from the tray. Return to the oven and roast for a further 20 mins. Repeat once more, brushing the butter into the cuts in the potatoes and return to the oven for a further 10-15 mins, until golden and crispy around the edges. Serve immediately.

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