Spring 2021

Hasselback Potatoes

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Serving: 4

Prep Time: 1 hour 10

Hasselback potatoes seasoned with sea salt


18 Medium potatoes (oval shaped) or 36 New Potatoes

45g Butter

5 tbsp Olive oil

Maldon Salt


  1. If you’re using larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF. For new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF.
  2. Take one potato at a time and place in a wooden spoon (like you would carry it in an egg-and-spoon race), and cut across at about 3mm / one-eighth of an inch interval.
  3. When you have cut them all, put the baking tin on the hob, adding the butter and oil into the tin and heating up until sizzling. Add the potatoes cut-side down first and then non-cut side secondly, spooning the fat over them. Make sure to turn them well.
  4. Sprinkle each potato well with Maldon Salt and put in the oven. Cook the large potatoes for about 1 hour and 10 minutes , testing to see whether the flesh is soft (you may need another 10 minutes for this). If you are using the new potatoes, cook for around 40 minutes.
  5. Transfer to a warmed plate, and serve.
4/5 (15 Reviews)


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