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Crunchy, fluffy and irresistable - here's a recipe for hasselback potatoes

Why not change your classic roasties for a batch of Mary Goodsell’s hasselback potatoes? Not only do they give extra crunch, but they’ll definitely impress your guests this Christmas.

Serves: 4

Ingredients:
1kg (35oz) new or baby potatoes
3 tsp fresh or dried thyme or rosemary leaves
50g (2oz) butter, melted
3 tbsp good quality olive oil
7-8 garlic cloves, skin on
Salt and black pepper to taste

hasselback potatoes

Method:
1.    Preheat the oven to 200C, 180C fan, gas mark 6. Carefully make small vertical slits roughly 2mm apart all the way along one side of each potato, making sure you don’t cut all the way through. This is fairly challenging, so I hold each potato between two wooden spoon handles and then cut through to the spoon – it’s a game changer! This step is time consuming but really worth the effort.
2.    No need to boil these first. Place the potatoes into a large roasting tray, and mix well with the oil, butter, herbs, garlic and seasoning. Roast for 30 minutes and then remove from oven. Brush the potatoes with the oil and butter from the tray, make sure they are really well covered. 
3.    Return to the oven for a further 30-45 minutes until golden brown and crunchy on top. Serve immediately with a sprinkling of sea salt and some fresh herbs. 

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