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make-perfect-hasselback-potatoes
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5 from 6 votes

How to make Hasselback Potatoes perfectly

Hasselback Potatoes… Perfectly crispy, finely cut baby bites of roasted deliciousness that may just change the way you eat potatoes…forever.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: European, Gluten Free
Keyword: dinner party, potatoes
Servings: 6
Calories per serving: 238kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

  • sharp fine-bladed knife
  • roasting dish
  • Oven

Ingredients

  • 1 kg baby potatoes or smallish baking potatoes (1 per person)
  • 3 tbsp olive oil (approx)
  • salt & pepper to taste
  • 40 g butter garlic butter or vegan alternative (or see main post for alternatives and add-ins)
Metric - US Customary

Instructions

  • Pre-heat the oven to between 200 and 220 C (400 to 425 F/Gas 6 to 7).
  • Cut 'slits' into each potato from end to end (starting at one end and working across). The slits are best cut thin - about 3 mm (⅛ inch) apart. Hold the potato firm and cut straight down into it (being careful of your fingers). Don't cut all the way through… Stop at about the three-quarter point. (see NOTES below for tips to help).
  • Once cut, place in a roasting tin and drizzle over a little olive oil.
  • Using your hands, rub the olive oil into the potato skins (so that they all have a covering) and place back into the pan, slit side up.
  • Season with a little salt and pepper and place in the oven.
  • Roast the potatoes for about 30 minutes before removing and adding additional seasoning, herbs and melting some of the butter or garlic butter over the tops. Be sure to coax some of the butter and garlic into the 'cracks'. If you are adding other toppings that require a little time in the oven, now is the time to pop them on. (But add any cheese about 15 to 20 minutes before the end of cooking).
  • Place the potatoes back into the oven and roast for a further 30 to 40 minutes or until crisp and golden.
  • When ready, remove from the oven and top with the remaining butter/garlic butter.
  • Serve and smile.

Notes

Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Optional 'tricks' to help in cutting Hasselback potatoes :
  1. Place each baby potato in turn in the 'scoop' of a wooden spoon and cut (so that the knife stops when it hits the wood).
  2. For larger potatoes - push a thin skewer right through the potato from end to end and towards the bottom. Cut through until the knife hits the skewer.
See Main Post for add-ins and additional seasoning options.

Nutrition

Calories: 238kcal | Carbohydrates: 29.1g | Protein: 3.4g | Fat: 12.6g | Saturated Fat: 4.4g | Cholesterol: 14.3mg | Sodium: 57.7mg | Potassium: 701.7mg | Fiber: 3.7g | Sugar: 1.3g | Vitamin A: 166.6IU | Vitamin C: 32.8mg | Calcium: 20mg | Iron: 1.3mg
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© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist