These delicious crispy potatoes are much easier to make than they look! The trick is to cut through the potato without slicing all the way through to the bottom; rest your spud on a serving spoon or on two chopsticks as a guide for when to stop slicing.
SERVES 4
INGREDIENTS:
- 4 medium potatoes (Agria or red skin)
- 4 tablespoons melted butter or olive oil
- Coarse Himalayan sea salt
- Ground black pepper
- 4 small sticks fresh rosemary
METHOD:
- Preheat oven to 180°.
- Wash and dry your potatoes thoroughly (leave the skins on for maximum crispiness).
- Cut slits about 3-5mm wide into each potato, stopping just before you cut through completely so the potato stays in one piece – this is easier if you rest the potato on chopsticks or a spoon.
- Brush your potatoes with olive oil or butter, then give the spuds a little squeeze to open up the slits a bit. Try to get as much butter/oil in there as possible without breaking the potato.
- Sprinkle potatoes with sea salt (you’ll want to crush some up to get in the cracks) and pepper, and put a few rosemary leaves between the slices.
- Bake for 45 minutes, occasionally nudging the layers apart and re-basting with butter/oil, until they are crispy and easily pierced in the middle. Serve immediately.
Top Tip
Feeling decadent? Top your hasselbacks with a dollop of sour cream and some crispy bacon bits – it is Easter, after all!
