Hasselback Potatoes

Making Hasselback Potatoes was @panjamirtham‘s idea. She had seen them on The Purple Foodie and that Sunday afternoon, while I made the risotto, she made the potatoes.

They were brilliant! We served them with some sour cream (into which I mixed a pinch of ajwain, because I’m quite a sucker for ajwain) and pesto.

And then, we ended up keeping them in the oven, to keep warm, a little too long because the risotto took forever to cook! The potatoes got a tad crispy by then, but they tasted fantastic, nevertheless.


3 large potatoes
3-5 tablespoons cold butter, cut into tiny cubes
Olive oil, to drizzle
5-6 cloves of garlic, thinly sliced
salt, to taste
Herbs, of your choice, to season (We used a lot of rosemary)

1. Preheat the oven to 200 degrees celsius.
2. Wash the potatoes thoroughly and leave the skin on.
3. Slice a thin layer off the base of the potato so that it doesn’t roll while you are slicing through.
4. Make cuts in the potato, at regular intervals (about half a centimetre apart), making sure you don’t cut all the way through.
5. Mix the garlic and the spices and insert it into these cuts.
6. Then, push the cubes of butter in at equal intervals.
7. Drizzle some olive oil and sprinkle some salt over the potatoes.
8. Bake for 40-60 minutes.
9. Garnish with cilantro and serve with pesto or hot sauce or sour cream.

You can boil the potatoes in salted water for 10-15 minutes, to clean them and partially cook them, in order to reduce cooking time in the oven. This, however, is not necessary. If you DO parboil the potatoes, the baking time should be about 20 minutes.


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