oven roasted Hasselback potatoes with fresh herbs
If you haven’t tried Hasselback potatoes you’re missing out! I first tasted them when I was a kid and immediately wanted more. Crispy on the outside, soft on the inside and kind of funky looking with their fanned out slices. They are definitely a cool looking vegetable.
The first few times I attempted to cut the slices I inevitably pushed a little too hard with the knife and cut right through the potato flesh. After some research I discovered a simple, yet very effective technique that plenty of cooks use to ensure an even cut and avoiding turning one potato into two or three…
Place a chopstick on either side of the spud and slice down. Brilliant!
- 4 medium-sized Russet potatoes
- 2 tbsp animal fat or olive oil
- 2 tbsp butter
- salt (preferably Kosher)
- chopped fresh herbs (I used rosemary and thyme)
- Preheat your oven to 220c/425f
- Wash and scrub the potatoes and pat dry with paper towel.
- Cut a thin slice off the bottom of the potatoes. This will assist with slicing…
- Place a chopstick, wooden spoon or anything that is roughly 6mm (1/4 inch) thick on either side of a potato. Take a sharp knife and cut at 3mm (1/8 inch) intervals.
- Coat the potatoes with half of the animal fat combined with half of the butter, season with salt and bake in the oven.
- After 30 minutes use the remaining fat and butter and with a brush baste the potatoes. At this stage the slices should have fanned out making it easier to brush between the slices.
- Cook for another 30 to 45 minutes until the inside of the potato is soft.
- Garnish with the herbs and serve!
Hasselback potatoes, like any oven roasted spud, are great served alongside slow-cooked meals and roast meats. You can find our slow-cooker chuck roast recipe here.