Hasselback Potatoes

Name: Hasselback Potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg potatoes (roughly 8 potatoes, see note 1); 1/4 bunch of parsley, finely chopped; 3 tbsp unsalted butter, melted; 2 tsp salt; 2/3 cup panko breadcrumbs (or fresh breadcrumbs); 1/3 cup parmesan cheese. freshly grated

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Hasselback Potatoes

I love classic potatoes, and I firmly believe that simple is best… But if you are looking for a delicious and impressive side dish to serve at your next get-together, these Hasselback Potatoes are the answer! These crispy and flavour-packed potatoes are sliced thinly and then roasted to perfection, making them a stunning addition to any meal. Simply slice the potatoes almost all the way through, brush with parsley butter, sprinkle with salt and bake until crispy and golden brown. They are topped with a crispy panko breadcrumb and parmesan cheese topping, making these the perfect side to impress your guests!

Total Time: 25 mins
Yield: 4 1x

Ingredients

Units Scale

1 kg potatoes (roughly 8 potatoes, see note 1)
1/4 bunch of parsley, finely chopped
3 tbsp unsalted butter, melted
2 tsp salt
2/3 cup panko breadcrumbs (or fresh breadcrumbs)
1/3 cup parmesan cheese. freshly grated

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Instructions

Preheat the oven to a 180°C fan.
Cut slices into each potato roughly 3mm-6mm apart, being careful not to cut all the way down.
Place potatoes in a baking tray.
Combine the parsley, 2 tbsp melted unsalted butter (reserve third tablespoon for later) and salt. Drizzle the mixture over the potatoes.
Roast for 1 hour. Remove from the oven.
Combine breadcrumbs, parmesan cheese and 1 tbsp unsalted butter in a small bowl.
Top each potato with the breadcrumb, parmesan cheese and butter mixture.
Return to the oven for a further 10 minutes or until crispy and golden all over.
Serve immediately.

Notes

Note 1 – This recipe works with any potato. Pictured are white, washed potatoes. This recipe works best with unpeeled potatoes as the skin helps to keep the potato intact.

MAKE AHEAD – Peel and slice the potatoes. Submerge fully in water (do not add any salt or seasoning as the potatoes will brown) and refrigerate for up to 24 hours. Drain and pat dry with a paper towel when ready to cook.

LEFTOVERS – Refrigerate for up to 2 days. Reheat in the microwave (the potatoes will soften) or oven to retain crunch. Not suitable to freeze.