Roasted Hasselback Potatoes

That's hasselback, not Hasselhoff (although these are little lifesavers for supper) These can roast in the pan with your meat, picking up all the lovely flavours. Equally, they make a stunning centrepiece for a meat-free meal.



4 baking potatoes

Olive oil

Sea salt

Freshly ground pepper

Butter, to serve (optional)


1.Heat your oven to 180°C/Gas 4. Scrub your spuds clean.
2.Lay them on a cutting board. Make small slices two thirds of the way through each potato, all along the potato (evenly spaced, about ½ cm apart but don’t get your ruler out!).
3.Place in a baking dish. Drizzle a little oil over. Coat the spuds in the oil. Season well.
4.Bake for 45 mins, or till tender throughout. Finish with slivers of butter tucked into the little grooves. Scatter some fresh herbs over, too, if you like.
Alternate Text
Back to top