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Paprika hasselback potatoes

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These paprika hasselback potatoes make an easy side dish when entertaining. Ultra-crispy, golden and herby, your guests are in for a real treat.

  • Serves6
  • Cook time40 minutes
  • Prep time10 minutes
Paprika hasselback potatoes

Ingredients

  • 1kg baby Red Royale potatoes
  • 1 tbs olive oil
  • 1 1/2 tsp smoked paprika
  • 1 tbs thyme sprigs
  • 1/4 cup (20g) finely grated parmesan
  • Thyme sprigs, extra, to serve

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Method

  1. Step 1

    Preheat oven to 200°C. Place 1 potato on a clean work surface. Place a chopstick along each side of the potato. Use a small sharp knife to thinly slice the potato down to the level of the chopsticks at 3mm intervals (this stops you from cutting all the way through). Repeat with the remaining potatoes.
  2. Step 2

    Place potatoes in a bowl. Drizzle with oil. Sprinkle with paprika and thyme. Season well. Toss to combine. Arrange, cut-side up, in a roasting pan. Roast, turning occasionally, for 35-40 mins or until golden brown and crisp.
  3. Step 3

    Place the potatoes on a serving platter. Sprinkle with parmesan and extra thyme. Serve immediately.

    Paprika hasselback potatoes

    Paprika hasselback potatoes
    • Serves6
    • Cook time40 minutes
    • Prep time10 minutes
    Ingredients
    • 1kg baby Red Royale potatoes
    • 1 tbs olive oil
    • 1 1/2 tsp smoked paprika
    • 1 tbs thyme sprigs
    • 1/4 cup (20g) finely grated parmesan
    • Thyme sprigs, extra, to serve
      Description

      These paprika hasselback potatoes make an easy side dish when entertaining. Ultra-crispy, golden and herby, your guests are in for a real treat.

      Method
      1. Step 1

        Preheat oven to 200°C. Place 1 potato on a clean work surface. Place a chopstick along each side of the potato. Use a small sharp knife to thinly slice the potato down to the level of the chopsticks at 3mm intervals (this stops you from cutting all the way through). Repeat with the remaining potatoes.
      2. Step 2

        Place potatoes in a bowl. Drizzle with oil. Sprinkle with paprika and thyme. Season well. Toss to combine. Arrange, cut-side up, in a roasting pan. Roast, turning occasionally, for 35-40 mins or until golden brown and crisp.
      3. Step 3

        Place the potatoes on a serving platter. Sprinkle with parmesan and extra thyme. Serve immediately.