Recently I realised how much I admire potatoes for the satisfaction and fill-factor they provide. To me, they’re like a blank canvas… You can flavour as you want, and cook to whatever texture you desire! I am hands down a fan of the crunch-factor.
Although it’s easy to cook potatoes like this, I thought it was worth sharing a pic where I thought they looked like gorgeous golden clam shells. I was expecting people for dinner last Friday as wasn’t sure whether I would have enough food, so I thought I would break the potatoes in half (after I had prepped them), and voila, double the pieces!
To make Hasselback Baked Potatoes:
- Pre-heat oven to about 220ºC (425ºF).
- Cut large potatoes on half (length ways)
- Slice to create cuts seen in the pic (but don’t cut all the way through!)
- Lay on lightly oiled baking dish, spay lightly in oil.
- Season with you favorite flavours.
- Cover in tin foil.
- Place in Oven for 40-50mins. Check on them every now and then. You are looking for a golden colour, with a but of crunch around the edges.
- To make them extra crispy, remove the foil for the last 10 minutes.
- Cut large potatoes on half (length ways)
- Slice to create cuts seen in the pic (but don’t cut all the way through!)
- Lay on lightly oiled baking dish, spay lightly in oil.
- Season with you favorite flavours.
- Cover in tin foil.
- Place in Oven for 40-50mins. Check on them every now and then. You are looking for a golden colour, with a but of crunch around the edges.
- To make them extra crispy, remove the foil for the last 10 minutes.
For this dish I flavoured it with a touch of salt and pepper as they were served with gravy. Enjoy!
Love these potatoes!! we call them Hedgehog Potatoes in our house!
Just found your blog from your post on Tasteologie. It’s lovely! And love this recipe… can’t wait to try Hedgehogs out on my boys
Mmm, I love potatoes too, but I’ve never made them like this! They look delicious(and your picture is beautiful too!) I’m going to try these soon, we have potatoes fairly frequently at our house
I’ve also made them by stuffing a basil, sundried tomato and pin nut mix between the cuts – another delicious version!