Crispy Hasselback Potatoes


Last week I experimented a bit and tried making some hasselback potatoes. I have noticed how this new way of cooking potatoes has become the new “in thing”, so decided to find out what the fuss was all about.


Are you wondering what my verdict was? Well, in my books any form of potato is wholesome and good. It really was no hassle. Besides cleaning the skin and making incisions like I was prepping to make garlic bread; that’s as much trouble I had to go through. I am definitely going to be making more versions of hasselback spuds but this time around I kept it simple and just made them garlicy. Who can go wrong with garlic?


So here is a really simple but tasty hasselback spud recipe for you to try.




6 – 7 medium potatoes

1 tsp Cruchsed Garlic

2 – 3 Tablespoons Oil

3 – 4 Tablespoon Butter






1. Wash the potatoes whole with skin still on.

2. Once cleaned, take a sharp knife and slice the potato like you would a garlic loaf. Make sure not to cut right through the potato, you still want to keep them whole. Just as your knife gets closer to the bottom of the potato; stop slicing, so the base of the potato is still whole.

3. Preheat oven to 180 degrees.

4. Using a medium baking/roasting pan pour some oil in to just cover the base. Place in the oven for a minute to heat up a bit and make it easier to spread across the base of the dish.

5. Mix together the butter and crushed garlic, and spread over the top of each potato (over the sliced side).

6. Place the potatoes on the roasting pan and pop in the oven. Sprinkle some salt over each potato.

7. Roast for 45 minutes to an hour until crispy and golden. In between this time, occasionally take the potatoes out and spoon over the oil onto the sliced edges and put back in the oven to carry on roasting.

8. Once the potatoes are cooked, sprinkle over some fresh parsley.

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