Herbed Hasselback Potatoes

hasselback potatoes

The perfect accompaniment to a steak dinner, these deliciously crispy Hasselback potatoes are so good you’ll ask for seconds. 

Prep time: 5 minutes

Cook time: 75 minutes

Servings: 2 people

Preparation

Pre-heat oven to 200°C / 180°C fan assisted / gas 6.

Place the potato on a chopping board and then position two thick handled knives or chopsticks on either side of the potato.

Using a sharp knife, cut slits all the way across the potato. Keep the cuts as close together as possible.

Make sure to cut down to where the knives or chopsticks are so that you don’t cut all the way through the potato.

Repeat with the remaining potatoes.

Place the potatoes in a baking dish, slightly fan them open and generously brush with oil.

Make sure the oil gets in between the slices.

Sprinkle generously with salt flakes and cracked pepper, then sprinkle herbs on top.

Roast in pre-heated oven for about and hour and 15 minutes or until the potatoes are easily pierced with a knife.

Carefully spoon hot oil over the potatoes every 15 -20 minutes while baking.

Serve whilst hot, so that the potatoes are lovely and crisp.

Keep leftover potatoes in a sealed container in the fridge.  

Re-heat and re-crisp in the oven for about 10-15 minutes at 200°C / 180°C fan assisted / gas 6.

Ingredients

6-8 medium roasting potatoes
125ml sunflower oil
Sea salt flakes & black pepper
1 sprig fresh rosemary, finely chopped
1 sprig fresh thyme, roughly chopped

Shop ingredients

Ingredients

6-8 medium roasting potatoes
125ml sunflower oil
Sea salt flakes & black pepper
1 sprig fresh rosemary, finely chopped
1 sprig fresh thyme, roughly chopped

Shop ingredients Shop ingredients

Preparation

Pre-heat oven to 200°C / 180°C fan assisted / gas 6.

Place the potato on a chopping board and then position two thick handled knives or chopsticks on either side of the potato.

Using a sharp knife, cut slits all the way across the potato. Keep the cuts as close together as possible.

Make sure to cut down to where the knives or chopsticks are so that you don’t cut all the way through the potato.

Repeat with the remaining potatoes.

Place the potatoes in a baking dish, slightly fan them open and generously brush with oil.

Make sure the oil gets in between the slices.

Sprinkle generously with salt flakes and cracked pepper, then sprinkle herbs on top.

Roast in pre-heated oven for about and hour and 15 minutes or until the potatoes are easily pierced with a knife.

Carefully spoon hot oil over the potatoes every 15 -20 minutes while baking.

Serve whilst hot, so that the potatoes are lovely and crisp.

Keep leftover potatoes in a sealed container in the fridge.  

Re-heat and re-crisp in the oven for about 10-15 minutes at 200°C / 180°C fan assisted / gas 6.