Hasselback Potatoes

Thinly sliced, golden roasted, and crisped to perfection these potatoes are a showstopper side.

60 mins | Serves 4-6

Ingredients

• 6 medium-sized potatoes (Desiree or Dutch Cream)
• 3 tbsp olive oil or melted butter
• 2 garlic cloves, finely minced
• Sea salt and cracked black pepper
• Fresh herbs (thyme, rosemary, or parsley), chopped
• Optional: grated Parmesan or pecorino for extra crisp

Method

1. Prep the potatoes: Slice thinly across the top, about 3 mm apart, stopping just before the base so the slices stay connected.
2. Season: Mix olive oil or butter with garlic, salt, and pepper. Brush generously over the potatoes, making sure it seeps between the slices.
3. Bake: Arrange on a lined tray and roast at 200°C for 45–60 minutes, basting halfway through. They should fan open and crisp at the edges.
4. Finish: Sprinkle with herbs and cheese (if using) in the last 10 minutes of baking.