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Crispy Hasselback Potatoes
Four ingredients will lead you to potato heaven! Choose your favourite potatoes and cook them in this extra special way. You can serve these as a side dish with a main meal or as the main event accompanied by salad. If you've never had them, you must try them. They won't be as good as your mother's mash but they'll be pretty close!Print this Recipe Send to a friend Share
4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter (or olive oil, duck fat, goose fat, coconut oil, rapeseed oil)
Heat the oven to 220 degrees C.
Scrub the potatoes clean making sure all soil is removed. Pat them dry.
Cut slits into the potato, stopping just before you cut through to the bottom so that the slices stay connected at the bottom of the potato. Space the slices no more than 1/2 cm apart.
Brush the potatoes all over with half the butter/oil/duck fat. Arrange the potatoes in a baking dish.
Sprinkle the potatoes generously with salt and pepper.
Bake the potatoes for 30 minutes. At this point, the layers will start to separate.
Remove the dish from the oven and brush the potatoes with more of the butter/oil/duck fat. Make sure some of the butter/oil/duck fat drips down into the space between the slices. Separte the slices a little more at this point if necessary.
Return the potatoes to the oven for another 30 minutes (approx) until they are crispy on the edges and fully cooked inside.
Serve immediately with a main course or a side salad. These delicious potatoes are best straight from the oven while the edges are at their crispiest.