There is no Hasselback Potatoes recipe as good as this one! This is a very simple recipe giving you a batch of perfectly crispy potatoes on the outside with a soft and mushy center in the middle.
Topped with dollops of blue cheese mixed with hazelnuts and fresh thyme, drizzled with olive oil brings this whole dish together.
To make Hasselback Potatoes, you will need the following ingredients:
Preheat the oven to 180 °C/350 °F/gas 4.
Place potato on a chopping board, sliced side down. Carefully slice about ½ cm interval slices along the potato, being sure to not slice all the way through. Repeat with remaining potatoes and transfer to a roasting pan.
Using pestle and mortar, infuse half the thyme leaves with turkey dripping or oil by pounding them to combine.
Drizzle infused oil over potatoes, being sure to coat well. Season generously with sea salt and black pepper.
Roast in preheated oven for 1 hour until golden on the outside and tender on the inside.
In a separate baking sheet, tear the stale bread and add hazelnuts. Toast in the oven for 10 minutes. Remove from heat and set aside to cool.
Transfer toasted mix to a food processor and add remaining thyme leaves, sea salt, black pepper and half the cheese. Pulse a few times until mixture resembles coarse crumbs.
Once potatoes have finished cooking, sprinkle crumble mixture over the potatoes and then top with remaining cheese crumbled evenly over. Sprinkle remaining thyme leaves for garnish and drizzle a tiny bit of oil over too.
Return to the oven for another 5 minutes until cheese has melted.
Serve hot, straight from the oven!
If you haven’t tried these Hasselback Potatoes then you’re really missing out! Now you won’t have to serve boring accompaniments with your meat and your tables all got just a little bit tastier! Let us know your thoughts on this one and tag #cookmerecipes online when you try it!
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