Thinly sliced, fanned out like accordions and lavished with fat, Hasselback potatoes look and taste scrumptious. Slicing increases the exposed surface area, meaning that the potatoes cook more quickly. This also means that more flavour from the butter and herbs can penetrate. They look quite pretty too. The only minus for these beauties is a small but significant danger while cutting the raw potato into the slices required to cook evenly. Keep an eye on your fingers! Hasselback potatoes are fab with just butter and a twist of salt, or add garlic slices, cheese, onions, peppers – the possibilities are endless.
- 4 Potatoes
- 4 tbsp melted butter
Heat the oven to 200C/180C fan/gas mark 6.
Wash and scrub the potatoes, then pat them dry.
Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato.
Tip: place your potato on a wooden spoon before slicing. The spoon edges will stop the knife from slicing all the way through.
Arrange the potatoes evenly in a baking dish.
Brush the potatoes all over with half the butter.
Season with salt and pepper.
Bake for 30 minutes, then brush with more butter. The potato layers should be separating at this point in cooking, so brushing with more butter adds even more tastiness.
Bake for another 30 to 40 minutes until crispy around the edges and easily pierced in the middle with a knife.