Hasselback roast potatoes to be a hit this Christmas – & they’re so easy to make

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Want to posh up your Christmas dinner this year?

Instead of cooking traditional roasties, you might want to give hasselback potatoes a go.

The spuds are often seen on MasterChef because they are so indulgent and delicious.

They’re crunchy on the outside and fluffy in the middle – and contrary to popular belief, they aren’t actually too difficult to make.

With a bog standard knife, you should slice down the tatties around 80% of the way before fanning them out.

These bits get lovely and crispy in the oven – and you can pop butter in between them for an epic flavour.

Instagram foodie @cakeontherun shared her recipe with Surrey Live.

So will you be giving them a go this winter?

Easy hasselback potato recipe:


  • Any potatoes (1 large or 5 new potatoes per person)
  • Splash of oil/ duck fat or melted butter
  • Sprinkle of rock salt
  • Sprinkle of black pepper


  • Wash your potatoes and pre-heat the oven to 200C/ 400F/ gas mark 6.
  • If using large potatoes, cut them into quarters and boil for 5 minutes just to soften them very slightly. If using new potatoes keep them whole.
  • Slice the potatoes as thinly as you can (around 80 per cent through) so the bottoms remain intact.
  • Put the potatoes in an oven dish and drizzle over some oil/ butter, making sure some drips into the slices.
  • Sprinkle over salt and pepper and oven cook for 30 minutes.
  • After 30 minutes, take them out of the oven, give them a shake and drizzle over some more oil/butter.
  • Bake for a further 30 minutes.
  • They are best eaten straight from the oven while the edges are at their crispiest. They also taste delicious cold the next day.
  • Christmas
  • Cooking

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