Hasselback potatoes are one of our favourite ways to enjoy the humble spud. This delicious Swedish recipe involves slicing the potato into thin slices across the way, without carving all the way through, so that when baked you get beautifully fanned out layers of crisp potato. Melted butter and a Parmesan sprinkle over the top give them a final hit of flavour and add to the gorgeous crunchy texture to create something really special. Somewhere between a roast potato and a jacket potato we think hasselbacks go well with most dinners. Use them as a Sunday roast alternative to impress family and friends or serve them up with some grilled fish for a healthier twist on fish and chips (you could even hold the butter and cheese if you’re feeling particularly virtuous. They take around an hour to cook, but trust us – these cheesy, butter brushed spuds are worth every second of prep. Read on for our easy hasselback recipe to show you just how to make hasselback potatoes (the perfect way!).
- 8 medium potatoes
- 3tbsp melted butter
- 1tbsp fine white breadcrumbs
- 2tbsp Parmesan, grated
Slice potatoes widthways along their length, but don’t cut all the way through. Brush with butter, season and bake in a preheated oven at 180°C for 45 mins.
Mix the crumbs and cheese, and season with black pepper. Brush potatoes with more butter, sprinkle with crumb mix and bake for 15 mins.
Don't throw away stale bread: it only takes second to whizz them into breadcrumbs in a food processor and use them to liven up recipes like this one.