Giant Hasselback
The bigger the hasselback, the bigger the potat-hoe?
This recipe calls for a bigun huns. Grab your largest spud and let’s go. I only made one hasselback as I was dining solo, but simply double up on ingredients if serving for two. I needed the alone time when I ate this bad boy.
Tips and Tricks
My absolute go-to tip when making a hasselback is grabbing a few chopsticks or wooden spoons ahead of the cutting part. With a hasselback, you want to make lots of little slits in the spud but not actually slice through to the bottom as it’ll fall apart. This is where your sticks/spoons come in. Put them either side of your spud and start slicing. You can now work faster without fear of decapitating your potato.
Next up…with this baby there is no need to parboil! This is my go-to spud when I can’t be bothered to parboil and wash up another pan. If you do decide to give your spud a lil bath before roasting, don’t leave too long as the potato will disintegrate when you start to slice through them.
My next tip is regarding the fun rubbing in part. I used a squirty bottle to douse my potato in oil, making sure I got inside every crevice. When you get to the butter part, I always find using a brush to baste is much easier and gives you more control over the amount of butter and the placement.
MORE HASSELBACKS!
Oh baby, do I have more. Although we went big for this one, I also have lots of snackleback (mini hasselbacks) recipes in case you fancied a change after that whopper. See below for a full-on menu:
- Caramelised hasselbacks – We’ve taken the classic to a whole new level by loading it with caramelised onion, cream cheese, garlic, butter. A true show-stopper.
- Honey glazed hasselbacks – These sweet, garlicky babies are a great alternative to your classic roast potato.
- Maple bacon snacklebacks – One of my favourites. I can’t rate these enough. Make them immediately.
- Salt n pepper snacklebacks – the one you make when you feel like a takeaway but can’t justify one.
DM me if you have any more flavour ideas. I’ll try them all.
Ingredients
- 1 large maris piper potato
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 1/2 tsp fine salt
- Crack of black pepper
- 1/2 tsp paprika
- Some oil
- 1 tbsp butter
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Use two utensils either side of the potato and make cuts almost all the way through the spud.
- Mix your spices together.
- Get the spud onto a baking tray and drizzle oil all over.
- Heavily sprinkle with seasoning and place in the oven for 30 minutes.
- After 30 mins baste with butter and return to the oven for a further 15-25 minutes until golden and a little crispy.