Friday, September 13, 2013

Recipe // Hasselback Potato.

Baked potato meets oven fries...


Russet potatoes
Olive oil
Crushed garlic
Sea salt & pepper to taste


1. Preheat the oven to 450°F.

2. Scrub the potatoes.

3. Using a sharp knife, cut through the potato, about 1/8 inch apart, so that it looks like an accordion. A neat trick, line up two regular knives on either side of the potato - they will stop the knife from cutting all the way through.

4. Combine some olive oil, sea salt, pepper, herbs (I used basil, oregano, and rosemary) and crushed garlic. Brush mixture over the potato(s), making sure the oil and herbs seep between the slices.

5. In a cooking dish, bake, uncovered at 450° for 45 minutes to an hour, depending on the size and type of potato. 

Recipe adapted from

These potatoes were both different and very delicious! They weren't very difficult to make and took less time to prepare than a baked potato. I love potatoes and have seen this recipe floating around pinterest for some time; I am really not sure why it has taken me so long to try it. Both D and I loved how they turned out and can't wait until the next time I make them! 


  1. Might just make these to go with roast chicken tonight - delicious!

    Kate x
    Kate at Home

    1. Yum! They would go great with a roast chicken