Elevate your roast potatoes with this simple recipe for hasselback potatoes. Use two wooden spoons to help guide your slices and create a truly beautiful side dish. With crispy skin on the outside and delicious soft potato inside with plenty of room for the oil and salt to drip down into and create an amazing flavour combination. As they cook, watch as the potato fans out and turns into something truly impressive. This technique can be used for all different types of potatoes and even root vegetables, if you fancy trying something different!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Potatoes - We used red potatoes, new potatoes and sweet potatoes
Mellow Yellow Rapeseed Oil
Preheat your oven to 210°C/190°C fan (200°C/180°C for new potatoes).
Place your potato between the handles of two wooden spoons. With a sharp knife, cut across the potatoes at 3mm intervals, using the wooden spoons to stop your knife from cutting all the way through the potato. Repeat this for all your potatoes.
Place the potatoes into a roasting dish and drizzle with Mellow Yellow Rapeseed Oil. Season with salt. Using your hands, rub the oil and salt all over each potato. Roast in the oven for about an hour (40 minutes for new potatoes) until cooked through.