Cook It: Hasselback Potatoes

March 28, 2016

Food + Recipes

Hassleback Potatoes Cooked Close Up

I’m not really a potato person, how ever they come I tend to find them the least interesting part of a meal –  even the most perfect roasties get left on my plate after a roast dinner (shock horror I know!), but I think these Hasselbacks may have me converted.

After seeing them pop up in my Instagram feed regularly this year I think you can file this one under #FoodTrend, but a trend for a good reason as aside from being the prettiest potatoes you ever did see they may well be the tastiest too! A perfect combo, somewhere between baked, sautéed, chips and roast potatoes, they are versatile and work well as a side dish to all sorts of dishes.

Hassleback potatos prepHassleback potatos uncooked tray

Method

Scrub and dry your potatoes if needed. Working along the length of the potato make multiple cuts stopping at around a 1/4 inch from the bottom. Take care at each end but don’t worry if you chop the ends off entirely as I often do!

Placing the potatoes on a baking tray, drizzle throughly in olive oil, add herbs or spices and season with salt & pepper. Bake in the oven for at least an hour until crispy on the outside and cooked through.

For the fresh herb dressing topping as pictured, blend a handful of coriander and parsley with a clove of garlic; mix with olive oil, season to taste and spoon over the cooked hasselbacks.

Variations

– Bake with herbs of your choice – bay, rosemary, thyme or fennel seeds would work well.
– Try spices instead. Think paprika or dried chipotle flakes for a spiced smokey vibe,
– Smother with your favourite cheese for the last 5-10 minutes of baking and serve with mayo and dips for a tasty take on ‘loaded potato skins’.

Hassleback Potatoes

Hassleback Potatoes Cooked

This is without doubt my new favourite way with potatoes. Let me know what you think if you give them a try.

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