Simple Salt and Pepper Hasselbacks
These roasted Hasselback potatoes are crispy on the outside and tender on the inside, making them a stunning and flavorful side dish perfect for any meal.
Ingredients
Main ingredients
- 800 g firm waxy potatoes (such as Charlotte) Choose waxy varieties to maintain shape.
- 2 tablespoons olive oil Consider infusing with herbs or garlic.
- to taste sea salt Season generously.
- to taste freshly ground black pepper Season generously.
Instructions
Preparation
- Heat the oven to 190°C / 375°F / Gas 5.
- Slide a metal skewer lengthwise through one potato, positioning it close to one side rather than through the center.
- Set the potato on a cutting board with the skewer underneath. Using a sharp knife, slice thin cuts across the potato at small regular intervals, stopping when the blade touches the skewer so the base stays intact.
- Remove the skewer and place the prepared potato on a baking tray.
- Repeat the same method with the remaining potatoes.
Cooking
- Drizzle the potatoes with olive oil, then season generously with salt and black pepper.
- Roast for 40 to 50 minutes, until the potatoes are tender inside, crisp and golden outside, and the cuts have fanned open.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer for best results.