Hasselback Potatoes

Hasselback Potatoes


4 Large Potates – brushed, cleaned, skin on

1 stick of butter – softened

Fresh herbs, chopped – I used Rosemary & Thyme



Preheat the oven to 210 Celsius

Mix the soft butter with the herbs and a good bit of salt

 Slice the potatoes 5 mm across and 3/4 deep

Brush the bottom of the tin with the butter, give each potato a good slathering of butter, making sure you get some into the slits

Roast for a total of 45-60mins, basting the potatoes with the butter mixture every 15 minutes


Great with any meat dish, crunchy on the outside and soft on the inside – full of flavour.


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