Crispy Hasselback Potatoes

If you are a potato lover like me, then I’m sure you have already tasted the iconic hasselback potatoes. I prefer these to jacket potatoes, main reason being those crispy roasted slits permeated with butter and herbs. I chose Maris Piper potatoes for this dish, little oval in shape. I love the way they photograph so well. Lets see how I make this pretty plate of goodness. 

METHOD

STEP 1: Preheat Oven to 180 degree celsius
 
STEP 2: The most fun part is half slicing the potatoes. Hold at one end of the potato. I kept the skins on. Use a sharp knife to slice under ½ inch gaps all the way along. You can also use chopsticks on either side of the potato, so you don’t cut right through

STEP 3: Repeat with all the potatoes and place them on a large roasting tray

STEP 4: Put half a bunch of dill or thyme in a mortar pestle and add olive oil, salt and pepper. Pound it a little bit

STEP 5: Spoon the room temperature butter on all the potatoes and then drizzle olive oil and herb infused oil equally on all of them

STEP 6: Make sure all the potatoes are coated properly. Roast them for 1 hour or until the potatoes are golden and crispy

STEP 7: Meanwhile, take the toasted bread, remaining dill/ thyme and nuts in a processor and pulse for a few seconds

STEP 8: After the potatoes are done, sprinkle the bread crumb mixture on the potatoes and put it back in the oven for ten more minutes. You will notice the slits have fanned out

STEP 9: Garnish with red chilli flakes, herbs of your choice and more butter if you desire
 
STEP 10: Enjoy these gorgeous beauties 🙂