Hassleback potatoes

by Sally Abe
Hassleback potatoes


This hasselback potato recipe will fast become one of your go-to side dishes. Charlotte potatoes are the best choice for hasselback potatoes, as their firm waxy flesh stays intact during cooking. If desired, sprinkle over some freshly grated Parmesan before serving for a decadent cheesy hit.

500g Charlotte potatoes, medium-sized
flaky sea salt
50ml of rapeseed oil
grated Parmesan, optional


1.Preheat the oven to 200°C/gas mark 6 2. Place a potato in the groove of a wooden spoon. Using a sharp knife, cut down until the knife rests on the outer edges of the spoon. It should cut almost all the way through the potato, leaving the bottom intact to hold the slices together 3. Place the potatoes in a baking tray and drizzle over the oil. Season with salt 4. Place in the oven and cook for 45 minutes, until the potatoes are golden brown and the edges are crispy

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