Baby Hasselback Potatoes | Alternative to Roast Potatoes
If you fancy something just a little bit fancier than a roast potato, we have a great suggestion for you! Baby Hasselback Potatoes are a lovely alternative to roast potatoes when you're looking for a good-looking side dish to put on your plate without compromising on flavours and textures! Try them, these Hasselback potatoes might just become your favourite side dish ever!
Ingredients
- 16 baby potatoes
- 2 tablespoon vegetable oil
- 20 g butter melted
- ½ teaspoon coarse salt
- 10 g parmesan finely grated
Instructions
- Preheat the oven to 200°C. Line a baking tray with aluminium foil.
- Place two thin bamboo skewers on a cutting board with a baby potato between them. Cut slits into the potato 3mm apart. The skewers will prevent the potatoes from being cut all the way through (see photos above). Repeat with all the potatoes.
- Place potatoes in cold water and leave them to soak for 10 minutes to release starch. Then dab them with a paper towel to dry. Place the potatoes in the prepared baking tray.
- Mix the melted butter and oil in a small bowl. Using a pastry brush, brush each potato with the mixture, getting inside all the slits. Reserve any leftover mixture. Sprinkle with salt.
- Place the potatoes in the oven for 20 minutes. Then take them out and brush again with the remaining butter/oil mixture. Bake potatoes another 20 minutes.
- Remove potatoes from the oven and brush again. sprinkle with parmesal and return to the oven for the final 5-10 minutes, until potatoes are crispy and the flesh is tender. Remove from oven and serve immediately!
Video
Notes
See detailed instructions on cutting, adding flavour and serving suggestions in the text above.
Nutrition
Calories: 278kcalCarbohydrates: 39gProtein: 5gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 12mgSodium: 380mgPotassium: 947mgFiber: 5gSugar: 2gVitamin A: 149IUVitamin C: 44mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!