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Coles

  • Egg free
  • Gluten free
  • High in dietary fibre
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free
  • 2 serves veg or fruit

Our hasselback potatoes are a visually stunning and irresistibly delicious side dish.

  • Serves8, as a side
  • Cook time1 hour 15 minutes
  • Prep time10 minutes
Hasselback potatoes

Ingredients

  • 38 brushed potatoes, washed and dried
  • 125g butter, melted
  • 2 tsp chopped thyme
  • 1 garlic clove, grated
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup (40g) finely grated parmesan
  • Thyme sprigs, to serve

Nutritional information

Per Serve: Energy: 1188kJ/284 Cals (14%), Protein: 5g (10%), Fat: 13g (19%), Sat Fat: 8g (33%), Carb: 37g (12%), Sugar: 1g (1%), Dietary Fibre: 4g (13%), Sodium: 408mg (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Trim 1 long side of each potato to sit flat.

  2. Step 2

    Place wooden spoons or chopsticks along either side of 1 potato. Use a sharp knife to thinly slice the potato down to the level of the spoons or chopsticks at 1cm intervals (this stops you cutting all the way through). Repeat with the remaining potatoes. Place the potatoes, sliced-sides up, on the lined tray.

  3. Step 3

    In a small bowl, combine the butter, thyme, garlic, salt and pepper. Brush some of the butter mixture over the potatoes. Cover with foil and bake for 50 mins or until the potatoes are just tender.

  4. Step 4

    Brush the potatoes with the remaining butter mixture and sprinkle with parmesan. Bake, uncovered, for 15 mins or until golden and crisp.

  5. Step 5

    Transfer the potatoes to a serving platter and spoon over any pan juices. Serve the potatoes immediately with thyme sprigs.

Recipe tip

COOK. STORE. SAVE
Clever storage:
Got leftover thyme? Store it in an airtight container lined with damp paper towel in the fridge for up to 1 week. Use it to make our Cheesy Potato Bake.

Save waste: Serve up any remaining spuds on Boxing Day loaded with leftover ham, turkey or chicken. Get inspired by our Loaded Hasselback Potatoes.

Hasselback potatoes

Hasselback potatoes
  • Serves8, as a side
  • Cook time1 hour 15 minutes
  • Prep time10 minutes
Ingredients
  • 38 brushed potatoes, washed and dried
  • 125g butter, melted
  • 2 tsp chopped thyme
  • 1 garlic clove, grated
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup (40g) finely grated parmesan
  • Thyme sprigs, to serve
    Description

    Our hasselback potatoes are a visually stunning and irresistibly delicious side dish.

    Method
    1. Step 1

      Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Trim 1 long side of each potato to sit flat.

    2. Step 2

      Place wooden spoons or chopsticks along either side of 1 potato. Use a sharp knife to thinly slice the potato down to the level of the spoons or chopsticks at 1cm intervals (this stops you cutting all the way through). Repeat with the remaining potatoes. Place the potatoes, sliced-sides up, on the lined tray.

    3. Step 3

      In a small bowl, combine the butter, thyme, garlic, salt and pepper. Brush some of the butter mixture over the potatoes. Cover with foil and bake for 50 mins or until the potatoes are just tender.

    4. Step 4

      Brush the potatoes with the remaining butter mixture and sprinkle with parmesan. Bake, uncovered, for 15 mins or until golden and crisp.

    5. Step 5

      Transfer the potatoes to a serving platter and spoon over any pan juices. Serve the potatoes immediately with thyme sprigs.