Hasselback Potatoes recipe is a delightfully baked sliced potato with a frilly skinned appearance that is seasoned with sea salt and chopped Rosemary. They have a soft fluffy baked centre, making this the perfect side dish to any meal.
I use about 3 or 4 medium potatoes per person but often bake a few more for good measure.
Baking on a Budget
Little sliced baked potatoes take just 20 mins no to bake which is why I make them a couple of times each week. There is no need to peel them, just make sure they are cleaned and any green skins and eyes are removed.
You can use most kinds of potatoes for this recipe, but I use a medium sized firm variety such as Vivaldy or King Edwards. But most varieties will be suitable as long as they are not too big. Large Baking Potatoes would take much longer to bake.
How to Make Chrispy Hasselback Potatoes Recipe
Once you have washed and cleaned the potatoes, you need to cut slits into them making sure that you don't cut all the way through. Leaving the bottom half of the potato uncut. It helps to place the potatoes between wooden handles, such as wooden spoons or spatulas. This will help guide you and prevent you from slicing the potatoes all the way through.
What you are aiming for are thinly sliced potatoes with the bottom intact. This will help keep the baked potato with slices, together while the top half bake into a frilly crispness as the slices widen as they bake.
Once you have sliced all the potatoes, place them on a baking tray and brush the tops with a little olive oil. Crush some sea salt and sprinkle over the tops of each potato. Add some crushed pepper if you wish.
Finally, add the chopped Rosemary. Chopped Thyme also works well. Or if you have a favourite herb, use that.
Bake until the skins are crispy and frilly with a fluffy baked potato centre. This should only take about 20 mins. If needed bake a little longer if they still feel a little firm in the middle.
Serve as a side dish or on their own as a quick lunchtime snack. Ramp up the quantities if you are baking for a crowd.
If you are serving this with the main course, follow up with a pudding such as Apple Sponge or Apple Crumble
Other side dishes you can try;
How to Make Croutons - No more wasting day old bread. These tasty cheese coated cubes of bread go really well with soups and salads.
Why This Recipe Works
- Hasselback potatoes are quick and easy to bake.
- They are ideal for budget baking
- You do not need to remove the skins so there is no food waste
- They make the perfect side dish for any meal.
- This recipe is ideal if you need to make sliced baked potatoes in a hurry.
Hasselback potatoes were first created and served in 1953 at the Swedish Hasselbacken restaurant They are still a permanent feature on their menu.
Allow for extra baking time, if you only have large baking potatoes. Or cut them in half lengthways before slicing part of the way through as you would with smaller potatoes. Just make sure you leave the skin side intact to hold it all together. If you make a mistake, all is not lost. Cut them into large wedges and season as per the recipe.
Pin and Save for Later
Keen to Bake More?
Subscribe to my newsletter. Follow me on Facebook, Instagram and Pinterest. You are also welcome to join my Facebook Baking Community group where members share images of all their lovely bakes to inspire and support each other with any baking issues. If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Hasselback Potatoes Recipe
Equipment
- Baking Tray
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 9 medium sized potatoes
- Salt and Pepper
- 4 sprigs of rosemary roughly chop the leaves.
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 200 deg.
- Wash and clean the potatoes removing any green skins and eyes.
- Cut slits into each potato making sure that you don't cut all the way through. Leave the bottom half of the potato uncut. It helps to place the potatoes between wooden handles, such as wooden spoons or spatulas. This will help guide you and prevent you from slicing the potatoes all the way through.
- Place the potatoes on a baking tray and brush the tops with a little olive oil. Crush some sea salt and sprinkle over the tops of each potato. Add some crushed pepper if you wish. Finally, add the chopped Rosemary.
- Bake until the skins are crispy and frilly with a fluffy baked centre. This should only take about 20 mins. If needed bake a little longer if they still feel a little firm in the middle.
Leave a Reply