Hasselback Potatoes

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Ready In: 55 mins


6 medium-sized - potatoes

3 cloves - garlic

2 tablespoons - olive oil

1 oz - butter

  - coarse sea salt

  - freshly-ground pepper


  1. Peel the potatoes (or not!) then place them on a chopping board and, starting from one end, cut almost all the way through cutting from side to side, at about one-eighth inch (3mm to 4 mm) intervals.
  2. Peel and thinly slice the garlic. Arrange the potatoes in a baking tray and insert the garlic slices between the slits. Scatter some butter on top of each potato, then drizzle the olive oil over. Sprinkle them with coarse sea salt and freshly ground black pepper.
  3. Bake the potatoes in a preheated moderate oven (Mk 7 - 425ºF - 220ºC) for about 45-60 minutes or until they turn crispy and the flesh is soft. Large potatoes can take up to 1 hour and 10 minutes; 40 minutes should be fine for new potatoes. Test with a fork, or the tip of a knife to see whether the flesh is soft.