Wash, scrub and dry the potatoes then place each one on a wooden spoon and use a sharp knife to cut slices at 3mm intervals. The slightly raised edges of the wooden spoon will stop the knife going all the way through.
750 g New Potatoes
Place the potatoes in a baking tray or roasting tin and drizzle with olive oil and sprinkle with sea salt.
3 tablespoon Olive Oil, 1 teaspoon Sea Salt
Bake in the oven for 45-50 minutes until golden brown and crispy.
Notes
Expert Tips:
If the potatoes are very round, cut a small slice off one side so they rest on the wooden spoon flat and level.
Use the sharpest knife you have and cut at intervals of 3mm to get the crispest potatoes.
Variations:
Be more adventurous with the seasonings. Try smoked paprika, cayenne pepper, garlic powder, thyme, or rosemary!
Sprinkle over grated cheddar cheese or Parmesan for the last 10 minutes of cooking to make cheesy hasselback potatoes.
Sprinkle over crispy bacon pieces at the end of cooking.
Grate over lemon zest for lemon hasselback potatoes.
Make spicy hasselback potatoes and sprinkle over dried chilli flakes at the end of cooking.
Storage:Store: These are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.Reheat: In a hot oven or air fryer to retain crispness.Nutrition:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Easy Mini Hasselback Potatoes
Amount per Serving
Calories
237
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Sodium
593
mg
26
%
Potassium
790
mg
23
%
Carbohydrates
33
g
11
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
4
IU
0
%
Vitamin C
37
mg
45
%
Calcium
23
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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