Serves: 8-12 | Prep time: 10-15 mins | Cook time: 1hr 30 mins
There a few potato sides that are fancier than the hasselback potato. Not only do they look great but all of those slices allow the seasoning and buttery goodness to soak into the whole potato. They’re definitely worth the extra effort.
Here’s a tip for slicing the hasselback potatoes: take a thin slice off the bottom of the potato so it sits on your chopping board without wobbling. Then put two wooden spoon handles or chop sticks either side (like train tracks). This will stop your knife from cutting the whole way through the potato. Here’s a YouTube video to show how it’s done.
12 potatoes, finely sliced ¾ way through (we used washed red roasting potatoes, but feel free to use any good roasting potato)
2 tsp sumac
¼ tsp sea salt
Preheat the oven to 200°C fan forced.
For the hasselback potatoes, place the cut potatoes into a roasting dish so they fit tightly (this helps them to hold their shape, but if you don’t mind them opening up, then a larger roasting dish is also fine).
In a small saucepan, melt the butter and stir through the sumac and the salt and pour all over the potatoes, to completely coat. If needed, spoon over any extra butter from the bottom of the roasting dish over the potatoes.
Place the potatoes into the oven and roast for 1 ¼ hr – 1 ½ hrs or until cooked through and crisp.