A bit bored of having jacket potatoes all the time with roasts, as the healthier (and easier) option to mash or roast potatoes, I decided to search through my cookery books and online for a new way to cook potatoes.
The winner: hasselback potatoes! I’d had them before (ready prepared from M&S) so I knew they were a good compromise between jackets and roasties.
You can peel the potatoes or not, depending on your preference or time. I tried both and they were equally tasty. This is also a great way to use the smaller potatoes that aren’t really big enough for jackets (or you can use large new potatoes). They were really quick to prepare and would go equally well with a Sunday roast or a week-night meal.
Potatoes – 3-4 per person
Butter – 1-2oz (melted)
Seasoning – salt, pepper, and paprika
Equipment: Knife, serving spoon, pyrex dish, pastry brush
- Preheat the oven to 190°C/Fan 170°C/Gas 5.
- Place the potato in the spoon and cut slices 4-5mm apart. The edges of the spoon stop you from slicing through the potato and make sure all the slices are about the same depth.
- Melt the butter in the pyrex bowl (in the oven or microwave), put in the potatoes, sliced side facing up.
- Use the pastry brush to coat the potatoes with the butter.
- Season, cover with tin foil and place in the oven for 20 minutes. This stops the potatoes from browning too quickly.
- After 20 minutes, remove the foil, baste with the potatoes, and cook for another 30-40 minutes, until browned and cooked through.