There’s something about hasselback potatoes that makes them feel a little bit fancy – but they’re really just roast potatoes showing off.
Thinly sliced all over, they crisp up beautifully in the oven and fan open, creating golden, crispy edges while the centres stay soft and fluffy. Each little ridge catches the heat (and all that olive oil mix), so you get maximum crunch in every bite. A scattering of sea salt and fresh herbs is all they need.
Serve hasselback potatoes piled high in a rustic bowl and watch them disappear. They’re the kind of side dish that looks impressive enough for a dinner party, but easy enough to make on a Sunday when you just want really good roasties.
6
servings20
minutes1
hour25
minutesI know I say this side serves 6, which makes it about 3 spuds per person. Feel free to add more potatoes for bigger appetites and entertaining, or less if just cooking for 2 or a few. Keep an eye on the cooking time, as it might need slight adjustment.
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Ingredients
18-20 18-20 small white potatoes (see notes)
1/4 cup 4 tbsp extra virgin olive oil
1 1/2 tsp 1 1/2 tsp table salt
6 small 6 garlic cloves, skin on
Thyme sprigs, to serve
Sea salt flakes, to serve
Method
- Preheat oven to 200C/180C fan-forced. Use a sharp knife to carefully slice a small area off the base of each potato so that it will sit flat. Working with 1 potato at a time, place a chopstick on either long side of the potato, then use the knife to cut across the top of each potato at 2mm intervals (the chopsticks will stop you cutting all the way through to the bottom).
- Arrange potatoes in a roasting pan, cut-side up. Brush with a little oil and sprinkle with 1/2 tsp salt. Bake for 30 minutes.
- Drizzle potatoes with remaining oil and sprinkle with remaining salt. Arrange garlic throughout the pan. Bake, basting potatoes every 10 minutes with the salty, garlicky oil from the pan (try to get it between all the cuts), for 40 minutes or until potatoes are cooked through.
- Increase the heat to 220C/200C fan-forced. Baste again, then bake for a further 10-15 minutes or until the potatoes are gloriously golden. Serve hot scattered with thyme and sprinkled with sea salt.
Notes
- Go for all-rounder and floury (starchy potatoes), like Coliban, Sebago, or those white washed potatoes you find at the supermarket – the kind you would usually use for mashed potatoes. Those that are oval in shape will work the best. You can use slightly larger potatoes, if you like, but you may need to cook them for a bit longer.
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