Meet the jacket potato’s prettier and tastier brother – the hasselback potato.
If you’re a fan of jacket potatoes and haven’t tried a hasselback potato, then you really should. Here’s why…
- They’re really easy to make
- They taste 100 times better than a regular jacket potato
- LOOK AT THEM!! They’re so so so so pretty
Isn’t that the prettiest potato you’ve ever seen? OK, OK, I know it’s just a potato and there are many other prettier things in the world, but by potato standards, I think they look good.
Hasselback potatoes v jacket potatoes
The main reason why I prefer these hasselback potatoes is the flavour. Before they’re baked you smother them in a mix of butter and olive oil, which both add a delicious flavour. However, you could do this to a jacket potato. The big thing here is the slits. By cutting slits before baking it allows the butter and olive to permeate the potato and add flavour throughout. The other advantage is that it allows the heat into the middle of the potato more easily, making sure that it’s well cooked all the way through.
I tend to use these as a side dish. However, if you want to add a jacket potato-style filling then this would work brilliantly too.
Hasselback Potatoes
Ingredients
- 4 medium baking potatoes approximately 175g - you can use larger potatoes if you like but cooking times will be longer
- 20 ml olive oil
- 20 g butter
- Salt
Instructions
- Preheat the oven to 220ºC/200ºC fan.
- Use a sharp knife to cut slits into the baking potatoes. These should be about half a centimeter apart and go about two-thirds of the way through the potato - it's important that the slits do not go all the way through otherwise the potato will fall apart (although don't panic if you do accidentally, the recipe will still work).
- Add 5g butter to the top of each potato and then pour over 5ml olive oil.
- Season with salt.
- Place into the oven and cook for 1 hour 10 minutes (exact cooking time depends on the size of potatoes used). About every 20 minutes use a pastry brush to baste the potatoes in the butter and olive oil mix that they will be sitting in. When you're basting, you might notice that the ends are going quite crispy. To stop this, after 40 minutes I loosely cover the potatoes with a square of aluminium foil.
- After 1 hour 10 minutes, use a knife to check whether the potatoes are soft in the centre, if not then pop them back in for a little longer.
- Once they're soft in the centre, remove from the oven and serve.
Notes
For more great potato recipe ideas including my CHEESY HASSELBACK POTATOES, EASY POTATO WEDGES and CRISPY SWEET POTATO FRIES, take a look at my SIDE DISHES MENU.Nutritional Information
Free From/Suitable For
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
- Suitable for Vegetarians
- Gluten-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Egg-Free
- Soya-Free
- Sulphur Dioxide and Sulphite-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Celery and Celeriac-Free
- Mustard-Free
- Lupin-Free
This recipe can be made vegan and dairy-free by switching the butter for a little extra olive oil.
I made these tonight for our dinner as an alternative to chips or wedges and was pleasantly surprised as all the family really liked them. We used butter but I will try them with olive oil next time as trying to be healthy after Easter. Thanks
Absolutely love these potatoes! As I don’t use butter I switched it to just using olive oil and they are really tasty. Awesome recipe!!
Thanks Amy, I’m glad you enjoyed. Switching to just olive oil is a fantastic way to make these dairy-free and vegan.
They look wonderful; however, can you convert the grams into US measurements. Thank you.
For both the butter and oil 20g/ml is roughly equivalent to 4 teaspoons. I hope that helps.
Made them tonight for supper, my grandaughter loved them, as did the rest of the family. So a big from us.
Is it not fattening with butter n oil? Could u use an alternative?
No worse than just using more of either.
I use a combination of the two as I like the flavour it gives the potatoes. If you want to reduce the fat content then simply use less of each or substitute them for a lower fat alternative (if you have one you particularly like to use).
I haven’t tried the Hasselback Potatoes yet ,they look very impressive and can use
Different fillings ,will let you know how I get on .Thanks Charlotte you are a star
Thanks Mary, I hope you enjoy them x