If you haven’t heard of, let alone eaten a hasselback potato, allow me to enlighten you.
These potatoes are a dream. They are really easy to make, which always makes me love something that little bit more. They are also RIDICULOUSLY delicious. Win win. Crispy on the outside, buttery, soft and fluffy in the inside. Way way better than an armadillo. Hasselback potatoes are basically like all your potato based dreams coming true.
Hasselback potatoes are like a Swedish roast potato. In fact they taste like a cross between a sautéed potato and a roast potato…ie. they are delicious. But what are they? Take a potato, slice into it but don’t cut all the way through, so its left joined at the bottom. Bake with buttery oil until the layers fan out into rounds of crispy bliss. Drooling?
I am ashamed to admit that I have only recently discovered them. I have a lot of catching up to do. Since discovering them, I have been serving them to everyone and have found that lots of people have no idea what they are! Poor hasselbacks. They aren’t well known at all, but they are so good, they deserve to be eaten by all people at all times.
I also think they look really pretty which is never a bad thing….particularly for a potato.
Believe me when I tell you these are deliciously easy to make. And you can use any old potato. (Maybe no an actual old potato), but any variety will do. Russets, red potatoes, or even tiny new potatoes. Nigella uses a mixture of butter and oil and I wholeheartedly agree with this mixture. I use Goats butter because it has much lower lactose content and is better for people who don’t handle cows milk well, but obviously feel free to use whatever butter you like!
Obviously hasselbacks make a perfect potato for any occasion. They are a great side dish, but also don’t be afraid to make them a bit of a star. Add some crispy bacon, a bit of grated cheese and possibly a dollop of sour cream once they are out of the oven. And.Oh.My.Goodness….the possibilities are endless.
This recipe is adapted largely from the goddess Nigella Lawson…because butter and potatoes.
I’ve added some garlic and thyme to Nigella’s recipe, because they are just a killer combo and add some extra drool factor.
Nigella recommends three potatoes per person. Don’t get me wrong, these potatoes are delicious, but I think 3 per person should probably only be reserved for the hungriest of days. After a ultra marathon perhaps. But feel free to cook as many as you like, there is no judgement here. And I will never know anyway.
- 4 potatoes (oval shaped) or 20 ish new potatoes
- 25 grams butter
- 2 tablespoons olive oil
- maldon salt
- handful of thyme
- 1 crushed garlic and 1 tablespoon of oil
- If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/gas mark 6/400ºF.
- Now you need to cut the potatoes. Most people find the easiest way of doing this is to use a wooden spoon. It also has the added bonus of making you feel a little "Blue Peter"...which I love, obvs.
- So, put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
- When you've cut them all, put the baking tin on the hob with the butter and oil and heat up till sizzling. Carefully put the potatoes in the pan, cut side down first, then turn them over, and spoon the fat over them.
- Sprinkle each potato well with salt and put in the oven: cook the large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (you may need another 10 minutes for this); 40 minutes should be fine for the new potatoes.
- Half way through cooking, spoon the excess fat over the potatoes. This ensures extra deliciousness and crispiness.
- Mix the crushed garlic with 1 tablespoon of oil. 10 minutes before the end of cooking, I like to brush the potatoes with the garlic oil and allow them to finish cooking. So so good.
- Transfer to a warmed plate, sprinkle with thyme leaves and serve.