Description
These oven-roasted Hasselback potatoes turn simple spuds into a crisp, golden side with a tender centre. Learn the foolproof wooden-spoon trick, seasoning ideas, and timing cues so every slice fans out beautifully on any weeknight.
Ingredients
Scale
- 800 g to 1 kg small potatoes
- Garlic
- Thyme
- Herbes de Provence
- Olive oil
Instructions
- Preheat the oven to 210°C (Gas Mark 7).
- Wash the potatoes under plenty of water, then dry well without peeling them.
- Place 2 wooden handles (wooden spoon handles) on each side of a potato (to avoid cutting all the way through), then slice down until the knife reaches the wooden handles.
- Sprinkle with salt and season to taste with garlic, thyme, herbes de Provence, etc.
- Drizzle each potato with a little olive oil and bake at 210°C for 40 to 50 minutes.
- Check doneness with a knife.
- Prep Time: 5 min
- Cook Time: 40 min
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal