Hasselback potatoes

Try something different with your Sunday roast this weekend with these hasselback roast potatoes.

Try something different with your Sunday roast this weekend with these hasselback roast potatoes. Using same-sized potatoes will help them to cook through evenly, and cutting the spuds thinly helps them to crisp up nicely. I love them served with Moroccan lamb and chunky green dressing.

They also make for a great side to eggs over easy for an alternative brunch idea.

Hasselback potatoes

Try something different with your Sunday roast this weekend with these hasselback roast potatoes.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 servings

Ingredients

  • 8 small potatoes; Maris Pipers or New Potatoes work well
  • 2 tbsp olive oil

Serving suggestion

  • Moroccan lamb cutlets and 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. You can cook them in an air fryer at the same temperature for 20-25 minutes for the same result.

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