Photography: John Paul Urizar, Styling: Amber Di Florio
Hasselback potatoes are so easy to make and a roast dinner favourite. In this recipe, we slather them in a soy, chive and thyme butter for a big boost of flavour. We also share a great tip below for how to avoid cutting all the way through to the potato when slicing the fan-line layers. Those crispy tops are the best part!
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Peel and cut potatoes in half. Place one potato half, cut-side-down, on chopping board. Place a chopstick on board along each side of the potato. Slice potato crossways at 1cm intervals, cutting through to chopstick to prevent cutting all the way through. Repeat with remaining potato halves.
Whisk soft butter in a medium bowl with soy sauce and thyme and chives.
Place potatoes, rounded side up, in a single layer in an oven tray lined with baking paper. Coat potatoes in butter mixture. Roast potatoes for 45 minutes, basting occasionally until golden and tender.
Sprinkle with extra chopped chives and fresh thyme, if desired. Not suitable to freeze.
