The Secret to the Best Hasselback Potatoes
This is an easy recipe for crispy textured roast potatoes with sea salt and bacon.
It was an hour before friends arrived for our first bbq of the year and I realised I needed to make a potato dish! What to make that was easy to serve and make? Hasselback Potatoes of course. These are essentially baked potatoes that have had slices cut into them. The slices make the potatoes bake a bit quicker and they crisp up on the edges like steak fries.
In my humble opinion there are two secrets in making the best Hasselback potatoes. First of all, take the time to peel the potatoes unless you’re using tender skinned early potatoes. Not everyone likes eating tough skins and the potatoes will brown up to an edible golden crust if you take the skins off.
Second of all, BACON DRIPPINGS. Whichever way you make bacon make sure to save the drippings for another meal. Pour them into a old metal tin or mason jar and the oil will keep for ages. Longer still if you store it in the fridge. What I do is cook my bacon in the oven on a rack that sits inside a baking tray. The bacon cooks perfectly and the grease drips conveniently into the pan I’ll later use for Hasselback Potatoes.
Hasselback Potatoes Recipe
6 large Potatoes*
6 tsp of either bacon drippings or olive oil
1 tsp of Sea Salt
* Use baking potatoes for a fluffier inner texture or waxy potatoes for a more sautéed finish. I used Maris Piper for this recipe which are a good all-rounder.
1. Preheat oven to 200°C/ 180°C for fan assisted ovens/ 400°F
2. If you’re using bacon drippings, heat it until it’s liquid. You can do this directly in the pan you’re going to be baking the potatoes in.
3. Peel the potatoes and then slice them across the top about halfway to 3/4 the way through. Place them into a large bowl.
4. Pour the oil over the potatoes and gently turn the potatoes until all the sides are coated in oil. Place the potatoes sliced side up on the baking tray and then drizzle any remaining oil over the tops. Sprinkle with sea salt.
5. Bake for about an hour or until the skins are golden brown and the slices begin to make the potatoes fan out. Serve immediately with your choice of toppings (but with bacon drippings you don’t really need any!)