Hasselback Potatoes

Potatoes have been the stars of countless side dishes. This recipe is no different. Well, with the exception of the added sweet potatoes.

Vincent and I had ostrich steak fillets on the fire, and cauliflower and broccoli florets steaming on the stove. I couldn’t think of anything better to add to the plate than some good old spuds.

Who’s hungry? Vincent and I, but this recipe can serve 4 side dishes.

Ingredients

  • 4 medium or large potatoes, skins on
  • 4 medium orange sweet potatoes, peeled
  • sea salt
  • ground black pepper
  • 1 tbsp Italian herbs (just rosemary and thyme will also do)
  • 100 ml extra virgin olive oil

Prep the oven pan

Preheat the oven to 200°C and line an oven pan with foil.

Cut thin slits into the tops of the potatoes and sweet potatoes. Don’t slice right through, stop midway so just the tops are cut into thin slices but the bottoms still keep it intact.

Drizzle very generously with olive oil, and season with salt, pepper and Italian herbs.

Bake for 1 hour

Pop the uncovered dish into the oven. Check on your taters every 30 minutes to ensure they don’t burn. Ovens vary, so yours may be done in 45 minutes.

Dish up and enjoy!

Get the recipe here:

Hasselback Potatoes

  • Servings: 4
  • Difficulty: knife skills necessary
  • Print

Perfectly baked Hasselback potatoes and sweet potatoes are the most delicious additions to just about any main course.

Ingredients

  • 4 medium or large potatoes, skins on
  • 4 medium orange sweet potatoes, peeled
  • sea salt
  • ground black pepper
  • 1 tbsp Italian herbs (just rosemary and thyme will also do)
  • 100 ml extra virgin olive oil

Directions

  1. Preheat the oven to 200°C and line an oven pan with foil.
  2. Cut thin slits into the tops of the potatoes and sweet potatoes. Don’t slice right through, stop midway so just the tops are cut into thin slices but the bottoms still keep it intact.
  3. Drizzle very generously with olive oil, and season with salt, pepper and Italian herbs.
  4. Pop the uncovered dish into the oven and bake for 1 hour. Check on them every 30 minutes to ensure they don’t burn. Ovens vary, so yours may be done in 45 minutes.
  5. Dish up and enjoy. Add a dollop of cottage cheese for a fresh finish.

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