Regular baked spuds are good.
Hasselback potatoes are awesome!
Soft on the inside and crispy on the outside, basted with garlic rosemary olive oil.
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This is roast potato perfection!
Why doesnt anyone talk about the other things that matter for hasselback success??
Without fanning, you end up with regular old roast spuds!
If you dont cut down far enough, you will not get fanning!
And with that, lets get onto what you want to know how to make great hasselback potatoes!
What you need
You really only need potatoes, oil and salt to make hasselback potatoes.
Potato punch in All-rounder and floury / starchy potatoes are best.
The most common potatoes at regular stores will be fine theyre stocked because theyre great all-rounders.
Waxy potatoesdo work, but the cut surface gets kind of slippery which doesnt really appeal to me.
Potatosizeand shape Look for potatoes around 250g/8oz that are a nice even oval shape rather than round.
These will fan out better to allow the oil and salt to drip between the slices.
Garlic and rosemary are optional.
These infuse the oil with a little flavour which is then brushed onto the potatoes.
But the flavour is subtle.
So verify your spatula / chopstick is no thicker than 1cm / 0.4!
Stable base Firstly, cut a thin slice off the base so the potato will sit flat and stable.
In action!See?
See how the spatula stops the knife from cutting all the way through?
Slice THINLY Aim for 2mm slices.
Thin slices = fans out when baking = crispy edges and getting oil / salt between the slices!
(Cutting through far enough is also key to this).
Hasselbacked Here it is!
Run your fingers across the surface and admire your handiwork!
Wonky cuts?Accidentally cut all the way through?Who cares!
Its still going to be delicious and still going to trump regular plain boring roast spuds.
Baking hasselback potatoes
Cutting part done time to bake.
This part is easy, but the basting steps are critical!
Rubwith a little oil (just 1 1/2 teaspoons shared between all 5) then salt.
Not much at this stage!
Bake 1 Bake at 200C/400F (180C fan) for 30 minutes.
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Oil & salt Then pour 1/4 cup olive oil over the potatoes and sprinkle with salt.
The bake time will be shorter if you use smaller potatoes (I use 250g/8oz).
Basting For the basting, squidge a brush into the oil on the tray.
Basting is key for hasselback awesomeness, so dont shortcut this step!
Golden crispness!Crank upthe oven to 220C/425F (200C).
Sprinklewith a little salt flakes if you want (I want!)
then devour while hot and crispy.
And with that, I have imparted all my hasselback making learnings to you.
Best to add at the 30 minute mark, otherwise they get very, very toasted.
What a ride its been!
Thank you for being a part of it.
None of this would have been possible without you!
Nagi & Dozer x
(PS Yes thats a smear of flour on the side of my face.
