Hasselback Potatoes

This good weather is killing me, all I want to do is sit out in the sun sipping cocktails and waiting for the BBQ to heat up. I am rushing out of work in the evening trying to get home early enough to enjoy some patio time and although I haven’t yet found a BBQ that will fit our new tiny backyard I am trying to fill the craving with meals that can be cooked on the grill. Sring lamb is now available so last night’s dinner was grilled lamb chops that had been marinated in rosemary and garlic, served with grilled sliced aubergine and courgette, drizzled with pesto and gloriously crisp hasselback potatoes.

It wasn’t the most photogenic of meals but it was very tasty and I am very glad I finally got around to trying hasselback potatoes. I have had several recipes and images bookmarked for ages as they are so pretty, with their crisp golden edges. For some reason I kept thinking they would be complicated or time consuming or that I would end up slicing right thought he potato inadvertently ending up with a chopping board fully of chips. In reality they are simple as long as you give yourself a little bit of time, are patient and use a good knife!


2 good sized potatoes, unpeeled but scrubbed clean
2 to 3 cloves of garlic, peeled and thinly sliced
1 ounce of butter, divided in 2
Salt & pepper
Olive oil

Preheat oven to Gas 6 / 200 /400f

• To make the process of slicing in to the potatoes easier start by slicing a very thin layer off of the bottom of each potato to give you a flat base to rest it on.
• Cut into the potatoes until you are about two thirds of the way through and then move the knife about 2mm along the top of the potato and make another cut, going down the same depth but at a slight angle so you are left with a thin slice of potato you can pull out.

• When you have a potato that looks like an accordion take your thinly sliced garlic and wedge a slice in each space. If you feel like it you could add some thyme or other herb for flavour at this stage.
• Place the garlic filled potatoes on a baking tray and top each potatoes with ½ ounce of butter
• Season generously with salt and pepper and then drizzle over a good glug of olive oil.
• Place the tray in the preheated oven and bake for one hour or until golden and crisp on top and cooked through. Baste the potatoes with the melted butter and oil very fifteen minutes or so to keep the top edges crisp rather than burnt and dried out.


These potatoes would be great with a Sunday roast or for a BBQ, baking away in the oven while you are tending the grill. They would be equally great as a light supper topped with melted cheese or served with salad.

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