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55 mins
Hasselback Potatoes with Bacon Recipe

Hasselback Potatoes with Bacon

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Hasselback Potatoes with Bacon are rather like sautéed potatoes, but the potatoes are still served 'whole'. Each potato is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil. As they cook, the potatoes fan out and look wonderful on your table.

Avoid using those huge floury main crop potatoes. Moderately proportioned Cara potatoes, or similar, are just perfect. If you want to peel the potatoes, do, but it isn't necessary if you buy those shiny, prewashed ones.

      Preparation Time: 10 Minutes

      Cooking Time: 45 Minutes

Ingredients for Hasselback Potatoes with Bacon

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
6 medium-sized
6 rashers (slices)
thick-cut bacon
4 oz
coarse sea salt
freshly-ground pepper
scallions (spring onions)
1 clove
1 sprig
fresh parsley


How to Cook Hasselback Potatoes with Bacon

  1. Peel the potatoes (or not!) then place them on a chopping board and, starting from one end, cut almost all the way through, at about one-eighth inch (3mm to 4 mm) intervals.
  2. Cut the bacon rashers crosswise into about 6 pieces. Arrange the potatoes on a baking tray and insert the bacon pieces into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt half of the butter (about 50g) and brush generously over the potatoes and into the cuts. Season the potatoes 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. Baste halfway through with half of the remaining butter (melted). 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.
  4. Finely chop the scallions, peel and crush (mince) the garlic and chop the parsley. When the potatoes are almost done, melt the remaining butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast for 5 more minutes. Transfer to a platter and season with salt and pepper as required

If the potatoes are well brown but the flesh is not yet tender, move the baking tray to a lower part of the oven and turn the oven down to allow them to continue cooking without browning.
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Reviews of Hasselback Potatoes with Bacon

Rating 4 out of 5 - Many cooks will make this recipe again August 31 2014
Really great. My family loved them and I left them sceaming for more (that's always a good feeling!). Dead simple to make and the taste is terrific. A keeper.
(1 review)
Rating 5 out of 5 - Many cooks will make this recipe again April 03 2014
These were amazing. I've made ordinary hasselback potatoes before, but never thought about adding bacon and scallions. That's a combination made in heaven! I served them with a nice tenderloin of pork, and the result was well appreciated by all. Good recipe. I'll be doing this again soon.
(1 review)

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