Hasselback potatoes talk
Everybody talks about how tips and tricks to avoid accidentally cutting the way through (easy – chopsticks or spatula on either side of the potato!). Why doesn’t anyone talk about the other things that matter for hasselback success?? Namely: And with that, let’s get onto what you want to know – how to make great hasselback potatoes!
What you need
You really only need potatoes, oil and salt to make hasselback potatoes. Garlic and rosemary are optional, but they do infuse the oil with lovely flavour that gets brushed onto the potato.
Potato type – All-rounder and floury / starchy potatoes are best. The most common potatoes at regular stores will be fine – they’re stocked because they’re great all-rounders.Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Yukon Gold, russet, UK: Maris piper, King Edward.Waxy potatoes do work, but the cut surface gets kind of slippery which doesn’t really appeal to me. Potato size and shape – Look for potatoes around 250g/8oz that are a nice even oval shape rather than round. These will fan out better to allow the oil and salt to drip between the slices. If the potatoes are too small (like baby potatoes) then the inside will get too soft before the edges crisp up. And while in theory, you can make much larger ones, it will be a little harder to get the inside cooked without the edges of the thin slices burning. Garlic and rosemary are optional. These infuse the oil with a little flavour which is then brushed onto the potatoes. But the flavour is subtle. Olive oil – You can make hasselback potatoes with any fat, though oils will make the potatoes crisper than butter (because butter contains ~20% water). So if you do want to use some melted butter for brushing, I’d recommend still using olive oil for most of the baking time then use butter towards the end.
The easiest way to cut hasselback potatoes
So here’s a step by step of my easy way to cut hasselback potatoes – by using a spatula or chopsticks which makes it impossible to accidentally cut all the way through. But, as noted above, it’s also important to ensure you cut through enough, to allow the potatoes to fan out. So make sure your spatula / chopstick is no thicker than 1cm / 0.4″! Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Yukon Gold, russet, UK: Maris piper, King Edward. Waxy potatoes do work, but the cut surface gets kind of slippery which doesn’t really appeal to me. If the potatoes are too small (like baby potatoes) then the inside will get too soft before the edges crisp up. And while in theory, you can make much larger ones, it will be a little harder to get the inside cooked without the edges of the thin slices burning. Wonky cuts? Accidentally cut all the way through? Who cares! It’s still going to be delicious – and still going to trump regular plain boring roast spuds. 🙂 Slice THINLY – Aim for 2mm slices. Thin slices = fans out when baking = crispy edges and getting oil / salt between the slices! (Cutting through far enough is also key to this).
Baking hasselback potatoes
Cutting part done – time to bake. This part is easy, but the basting steps are critical!
And with that, I have imparted all my hasselback making learnings to you. Serve while hot and crispy, with a sprinkle of salt flakes and some fresh rosemary sprigs for decoration, if so desired. And while leftovers will keep for a few days, there really is nothing like hasselbacks fresh out of the oven! – Nagi x
Watch how to make it
Accidentally threw the garlic and rosemary onto the tray at the beginning instead of partway through! Best to add at the 30 minute mark, otherwise they get very, very toasted. (aka. burnt)
Life of Dozer
12 month anniversary of Dinner. What a ride it’s been! Thank you for being a part of it. None of this would have been possible without you! – Nagi & Dozer x (PS Yes that’s a smear of flour on the side of my face. OF COURSE.) And the only thing Dozer cares about is whether there’s anything edible in this enormous, most obnoxious bunch of flowers my publisher Pan Macmillan sent me to celebrate the day!!
