Sometimes I need to push myself to consume potatoes in any form other than fries! I love making sweet potato fries in the oven, but occasionally I need to change it up. Enter these hasselback potatoes! Their specific structure means you can get lots of flavour deep into the potato!

They’re pretty straight forward to make, and you could always play around with the different herbs or spices you use to suit your main dish.

Hasselback Potatoes


  • 880g (2lb) potatoes (any type, sweet potatoes included)

  • ¼ cup (60mL) olive oil

  • 2 garlic cloves, minced

  • ½ tsp (2mL) parsley

  • ¼ tsp (1mL) sea salt

  • ¼ tsp (1mL) pepper

Pre-heat the oven to 180C / 360F.

Wash the potatoes and peel if desired. Slice the potatoes in roughly 0.5cm (¼ inch) slices being careful to leave around 1cm (½ inch) at the bottom uncut. Place potatoes cut side up in a lined baking dish.

In a small bowl, mix together olive oil, garlic, parsley, salt, and pepper. Using a silicon cooking brush (or alternatively a spoon), spread the mixture generously over the potatoes, pushing the oil into the cuts of the potatoes. If necessary, use your fingers to push the garlic into the potato.

Bake potatoes in oven for around 45 minutes or until insides of potatoes are soft and easily pricked with a fork. (Timing could differ depending on the size of the potatoes and the thickness of the slices you made.)

Serve up as a side with your main dish!

Serves 4-6

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