Hasselback Potatoes
Servings: 4 servings
Calories: 763kcal
These Hasselback Potatoes are ultra-crispy on the outside and fluffy on the inside thanks to a quick 2-minute parboil, a hot roasting pan of oil (no baking/parchment paper) and a final flip so the fan side gets golden and crunchy. Serve simply with salt or level them up with the optional lemon and thyme cream sauce. Perfect for Christmas, Sunday roast or entertaining.
Ingredients
Hasselback Potatoes
- 1 kg baby potatoes, unpeeled
- 125 ml olive oil
- 1 tbsp plain all-purpose flour (or gluten-free flour)
- 1 tsp sea salt flakes, plus extra to serve
Lemon and Thyme Cream Sauce (optional)
- 1 tbsp extra-virgin olive oil
- 1 French shallot, finely chopped (can be substituted with brown onion)
- 1 tsp freshly minced garlic
- 1 tbsp freshly squeezed lemon juice
- 300 ml thickened (whipping/heavy) cream
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves, plus extra to serve
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 1 tbsp finely grated parmesan, plus extra to serve
Instructions
Hasselback Potatoes
- Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Place a medium–large metal roasting pan (cast-iron, stainless steel or non-stick) inside to preheat. Do not line with baking (parchment) paper. Hot pan = instant crisping and prevents soggy bottoms!
- Slice the potatoes hasselback-style – Place one potato between two chopsticks and slice 2 mm (¹⁄₁₆ inch) apart, stopping before cutting through the base. (See the video for the technique.) Leave 1 cm (½ inch) of the potato intact at both ends to prevent the slices falling off during cooking.
- Quick parboil – Add the potatoes to a pot and cover with cold water (just enough so the potatoes are submerged by 2 cm/¾ inch). Bring to the boil, then reduce to a simmer and cook for exactly 2 minutes – set a timer!
- Heat the olive oil – While the potatoes are boiling, add the olive oil to the hot roasting pan and return it to the oven. Allow it to preheat for 5 minutes.
- Steam-dry – Use tongs to transfer the potatoes gently into a colander – do not dump them in as they can break. Allow to steam-dry for 2–3 minutes.
- Flour – Sprinkle the flour over the warm potatoes. Don’t worry too much about tossing the potatoes in the flour, it will distribute itself in the next step.
- Roast – Carefully remove the hot pan from the oven – the oil will be very hot! Add the potatoes and the salt to the oil using tongs to coat the potatoes in the oil. Arrange them cut-side up. Roast for 40 minutes, basting once halfway through by spooning hot oil over the tops.
- Crisp the hasselback fan side – Turn the potatoes fan-side down into the pan. Roast for a further 18–20 minutes until deep golden and crisp on the outside, and tender inside.
- Rest – Set on a plate lined with a paper towel for 2–3 minutes before serving to drain excess oil.
- Serve – Finish with extra sea salt flakes or with the optional cream sauce below.
Lemon and Thyme Cream Sauce
- Heat the oil – Heat the oil in a small frying pan or saucepan over medium heat. Add the shallot and cook, stirring, for 3 minutes or until softened.
- Build flavour – Add the garlic and cook, stirring, for 30 seconds. Stir in the lemon juice followed by the cream, mustard, thyme, salt and pepper. Bring to a gentle simmer.
- Thicken – Simmer, stirring occasionally for 3–5 minutes or until the sauce thickens and coats the back of a spoon.
- Finish – Turn the heat off and stir through the parmesan cheese. Allow to stand for 2 minutes (the sauce will thicken as it cools).
- Serve – Spoon the sauce onto a serving plate, nestle the potatoes on top. Sprinkle with extra thyme leaves and parmesan to finish.
Notes
Make Ahead
- Slice ahead – Slice the potatoes into hasselbacks up to 24 hours in advance. Store them fully submerged in cold water in the fridge to stop them browning. Drain and steam-dry before roasting. Do not add salt, they will go brown.
- Sauce ahead – The lemon and thyme cream sauce can be made 2 days in advance. Store in an airtight container in the fridge. Reheat gently on low heat and whisk in a splash of cream if it thickens.
- Best result – For the crispiest finish, roast the potatoes just before serving. They’re at peak crispiness straight from the oven.
Leftovers
- Potatoes – Store cooked potatoes in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 200°C (400°F) for 8–12 minutes until hot and crisp again (they won’t be quite as crisp as fresh, but still delicious). Not suitable to freeze.
- Sauce – Store in the fridge in an airtight container for up to 2 days. Reheat gently over low heat, stirring, and add a splash of cream if it has thickened too much. Not suitable to freeze.
Recipe source:
Thank you to Kim Coverdale for your help in developing this recipe.Nutrition Facts
Hasselback Potatoes
Amount per Serving
Calories
763
% Daily Value*
Fat
61
g
94
%
Saturated Fat
22
g
138
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
31
g
Cholesterol
87
mg
29
%
Sodium
965
mg
42
%
Potassium
1146
mg
33
%
Carbohydrates
49
g
16
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
1155
IU
23
%
Vitamin C
53
mg
64
%
Calcium
101
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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