Crispy Hasselback Baked Potatoes thinly sliced and seasoned with chopped fresh Rosemary and Sea Salt. They have a soft fluffy baked centre, with a crispy frilly skinned appearance, making this the perfect side dish to any meal.
I use about 3 or 4 medium potatoes per person but often bake a few more for good measure. They make an ideal leftover dish the following day and are great if you are baking on a budget.
These thinly sliced baked potatoes take just 20 mins no to bake which is why I make them a couple of times each week. There is no need to peel the skins, just make sure they are cleaned and any green skins and eyes are removed.
You can use most kinds of potatoes for this recipe, but I use a medium sized firm variety such as Vivaldy or King Edwards. But most varieties will be suitable as long as they are not too big. Large Baking Potatoes would take much longer to bake.
How to Make Crispy Hasselback Potatoes
Once you have washed and cleaned the potatoes, you need to cut slits into them making sure that you don't cut all the way through. Leaving the bottom quarter of the potato uncut. It helps to place the potatoes between wooden handles, such as wooden spoons or spatulas. This will help guide you and prevent you from slicing the potatoes all the way through.
What you are aiming for are thinly sliced potatoes with the bottom intact. Go as thin as you can. This will help keep the baked potato together while the top half bake into a frilly crispness as the slices widen during baking.
Once you have sliced all the potatoes, place them on a baking tray and brush the tops with a little olive oil. Crush some sea salt and sprinkle over the tops of each potato. Add some crushed pepper if you wish.
Finally, add the chopped Rosemary. Chopped Thyme also works well. Or if you have a favourite herb, use that.
Bake until the skins are crispy and frilly with a fluffy baked potato centre. This should only take about 20 mins. If needed bake a little longer if they still feel a little firm in the middle.
Serve as a side dish or on their own as a quick lunchtime snack. Ramp up the quantities if you are baking for a crowd. I hope you enjoy making and eating these crispy fluffy potatoes.
If you are serving this with the main course, follow up with a pudding from my companion website - Traditional Home Baking, such as this Apple Sponge or Apple Crumble served with homemade custard.
Why This Recipe Works
- Crispy Hasselback potatoes are quick and easy to bake.
- They are ideal for budget baking
- You do not need to remove the skins so there is no food waste
- They make the perfect side dish for any meal.
- This recipe is ideal if you need to make sliced baked potatoes in a hurry.
Tips and FAQ's
Hasselback potatoes were first created and served in 1953 at the Swedish Hasselbacken restaurant They are still a permanent feature on their menu.
Allow for extra baking time, if you only have large baking potatoes. Or cut them in half lengthways before slicing part of the way through as you would with smaller potatoes. Just make sure you leave the skin side intact to hold it all together. If you make a mistake, all is not lost. Cut them into large wedges and season as per the recipe.
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Crispy Hasselback Potatoes with Rosemary and Sea Salt
Ingredients
- 9 medium sized potatoes
- Salt and Pepper
- 4 sprigs of rosemary roughly chop the leaves.
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 200 deg.
- Wash and clean the potatoes removing any green skins and eyes.
- Cut slits into each potato making sure that you don't cut all the way through. Leave the bottom half of the potato uncut. It helps to place the potatoes between wooden handles, such as wooden spoons or spatulas. This will help guide you and prevent you from slicing the potatoes all the way through.
- Place the potatoes on a baking tray and brush the tops with a little olive oil. Crush some sea salt and sprinkle over the tops of each potato. Add some crushed pepper if you wish. Finally, add the chopped Rosemary or your favourite herbs
- Bake until the skins are crispy and frilly with a fluffy baked centre. This should only take about 20 mins. If needed bake a little longer if they still feel a little firm in the middle.
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