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Try something different with your Sunday roast this weekend with these hasselback roast potatoes. They crisp and golden on the outside and soft and buttery on the inside and are easy to make. Serve with chunky green dressing which will sink into the potatoes and allow them to take on the delicious herby flavour.
![](https://thefertilitykitchen.com/wp-content/uploads/2023/05/Hasselback-roasted-potatoes-1-881x1024.jpg)
What are hasselback potatoes?
Hasselbacking is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavours. It’s a way of creating more surface area for flavours and creating additional texture.
Best potatoes for hasselbacking
When it comes to roasting, the best potatoes are those that are a balanced combo of waxy and starchy. Enter new potatoes or yukon gold potatoes. Both varieties have a slightly waxy skin that caramelise nicely, while having enough starch to produce a soft, creamy centres. Use either variety for this recipe.
Hasselback potatoes tips & tricks
- Sit each potato between the handles of two wooden spoons and slice thinly widthways at approximately 3mm intervals. The spoon handles will prevent you from slicing all the way through the potatoes. Cutting the spuds thinly helps them to crisp up nicely
- Using same-sized potatoes will help them to cook through evenly.
How to make hasselback potatoes
Slicing the potatoes is the fiddly bit, once you’ve done that you just drizzle them with olive oil and roast. Here’s how:
- Preheat the oven to 200°C (400°F) and line a large baking tray with plastic-free parchment.
- Place the hasselback potatoes onto the prepared tray, drizzle with olive oil and roast in the oven for 45 minutes.
- Drizzle with chunky green dressing to serve.
How to make chunky green dressing
The whole point of hasselbacking potatoes is to create layers that can be stuffed with additional flavours, so I recommend serving them with chunky green dressing. This dressing is full of olive, herby goodness and you only need 5 ingredients:
- Good quality extra virgin olive oil: I like this Erbology extra virgin olive oil, use the code charlotte15 for 15% off your order.
- Apple cider vinegar (ACV): Organic unfiltered apple cider vinegar contains a cloudy substance called the ‘mother’. it consists of strands of protein, enzymes and friendly bacteria. My favourite is Willys’ ACV, shop via this link for 10% off with the code TFK10.
- Pitted green olives: For their tangy flavour.
- Parsley: Lots of herby goodness. Use coriander (cilantro) if you don’t like parsley.
- Sea salt: To balance out the flavours. Make sure you use sea salt and not table salt.
All you need to do is place all the ingredients in a food processor and process to a chunky consistency. That’s it! Then drizzle over your hasselback potatoes and let them absorb the flavour.
![](https://thefertilitykitchen.com/wp-content/uploads/2023/05/Hasselback-roast-potatoes-with-chunky-green-dressing-1024x1024.jpg)
What to serve with hasselback potatoes?
Hasselback potatoes are a versatile side that go with most things, but here are the best ways to enjoy them:
- Served with Moroccan lamb.
- With eggs over-easy for an alternative breakfast idea.
Other potato recipes to try
I hope you enjoy this hasselback potato recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Hasselback potatoes
Ingredients
- 8 small potatoes; Maris Pipers or New Potatoes work well
- 2 tbsp olive oil
Serving suggestion
- Moroccan lamb
- Chunky green dressing
Instructions
- Preheat the oven to 200°C (400°F) and line a large baking tray with plastic-free parchment.
- Sit each potato between the handles of two wooden spoons and slice thinly widthways at approximately 3mm intervals. The spoon handles will prevent you from slicing all the way through the potatoes.
- Place the potatoes onto the prepared tray, drizzle with olive oil and roast in the oven for 45 minutes. Drizzle with chunky green dressing to serve, if you like.
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