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Hasselback Potatoes

Crispy Hasselback Potatoes

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!

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Ingredients

  • 4 large potatoes, Yukon Gold, Russet, or Red Bliss
     

  • 4 tablespoons melted butter (or olive oil, duck fat, goose fat, coconut oil, rapeseed oil)
     

  • Salt
     

  • Pepper

  • Course

    CourseMain Course

  • Serves

    Serves4

  • Time

    Time1 hour

  • Difficulty

    DifficultyBeginner

Method

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.

Method

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.

Used in this Recipe

  • Tinnock Farm Produce Homemade Butter 227g

    Tinnock Farm Produce Homemade Butter 227g

    €2.95

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €7.35

  • Glenilen Farmhouse Country Butter 180g

    Glenilen Farmhouse Country Butter 180g

    €2.95

  • Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    €5.95

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €3.95

  • Newgrange Gold Irish Rapeseed Oil 500ml

    Newgrange Gold Irish Rapeseed Oil 500ml

    €4.95

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