- Melted Butter
- Sour Cream
- Preheat the oven to 210-220 degrees Celsius, Fan Forced.
- Line a roasting tray with aluminium foil and place the roasting rack on top.
- Wash potatoes and remove any eyes or obvious imperfections.
- Place each potato in the hollow of a large wooden spoon.
- Using a very sharp knife slice the potato using the wooden spoon edges to stop the cuts from going all the way through. The widths of your cuts will be proportional to the size of your potatoes. Smaller potatoes=narrower cuts, large potatoes= wider cuts.
- Using a large bowl, drizzle the melted butter over the potatoes trying to get as much of it into the cuts.
- Add salt, pepper paprika to taste.
- Place on roasting tray in the oven.
- Bake until potato is soft inside and outside is crispy approx 55-60 minutes, but depending on the size of the potato.
- Serve with chives and sour cream (optional)
Hasselback Potatoes. Or in my house as we prefer to say- Hasselhoff Potatoes. Because it’s more fun.
You can Hasselback many things. Chicken, Sweet potato etc.
Making Hasselback Potatoes is incredibly easy, just takes a little extra time in the preparation stages, however reduces the cooking time. And i don’t know how, but it makes potatoes taste so much better! You can change around the herbs and spices to suit the meal you are trying to complement. It’s just so easy!
To make Hasselback Potatoes there’s one thing you will need to make your job easier. A large wooden spoon, with a nice rounded convex head large enough to hold a potato in it’s curve. This is important because when you cut the potatoes with your super sharp knife, the edges around the head of the spoon will stop your knife cutting all the way through the potato. You want the potato to remain as a whole and not completely sliced, and without using the wooden spoon method it is way more time consuming, and frustrating. So go to Ikea and get a nice big wooden spoon for $1.
There are a couple of other ways you can do this too. Instead of a spoon, place the potato between the handles of two wooden spoont, or between two chopsticks- to stop the knife cutting all the way through. Whatever you find easier.
You can use any type of potato and any size. The width of the cuts you make will obviously change with the size of the potato you use. And some potatoes take longer to cook than others.
The key to getting these potatoes so crispy and tasty is the butter. The butter needs to get into ever crevice, between every slice.