- Serves8, as a side
- Cook time1 hour 15 minute
- Prep time10 minute
Our hasselback potatoes are a visually stunning and irresistibly delicious side dish.
Ingredients
- 8 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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
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.
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.
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.
Step 4
Brush the potatoes with the remaining butter mixture and sprinkle with parmesan. Bake, uncovered, for 15 mins or until golden and crisp.
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
- Serves8, as a side
- Cook time1 hour 15 minute
- Prep time10 minute
Ingredients
- 8 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
Method
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.
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.
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.
Step 4
Brush the potatoes with the remaining butter mixture and sprinkle with parmesan. Bake, uncovered, for 15 mins or until golden and crisp.
Step 5
Transfer the potatoes to a serving platter and spoon over any pan juices. Serve the potatoes immediately with thyme sprigs.