Crispy Hasselback Roast Potatoes
ID: c8dcc6ea...
These crispy hasselback roast potatoes are sliced finely to create maximum surface area for extra crunch and deep flavour infusion. Roasted with fragrant thyme oil and topped with a toasted hazelnut, breadcrumb, and blue cheese crust, they are soft and fluffy on the inside and irresistibly crunchy on the outside.
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🍳 Cooking Flow
Slice potatoes across at 0.5 cm intervals using wooden spoon handles as cutting guides. → Crush thyme with salt and mix with olive oil, then toss with potatoes and roast at 180°C for 45 minutes. → Toast bread, hazelnuts, and thyme for 10 minutes, then pulse in a food processor with blue cheese. → Brush potatoes with roasting juices, top with the crumb mixture and thyme, and roast for 15 more minutes.
Cooking Steps
Brief Cooking Order
Slice potatoes across at 0.5 cm intervals using wooden spoon handles as cutting guides. → Crush thyme with salt and mix with olive oil, then toss with potatoes and roast at 180°C for 45 minutes. → Toast bread, hazelnuts, and thyme for 10 minutes, then pulse in a food processor with blue cheese. → Brush potatoes with roasting juices, top with the crumb mixture and thyme, and roast for 15 more minutes.
Introduction
These crispy hasselback roast potatoes are sliced finely to create maximum surface area for extra crunch and deep flavour infusion. Roasted with fragrant thyme oil and topped with a toasted hazelnut, breadcrumb, and blue cheese crust, they are soft and fluffy on the inside and irresistibly crunchy on the outside.
Step 1
Place two wooden spoon handles along the sides of a potato to act as stops, then make fine vertical cuts across the potato about 0.5 cm apart without cutting all the way through. Repeat for all potatoes.
Step 2
In a pestle and mortar, pound half a bunch of thyme with a pinch of sea salt into a paste to release the natural oils, then mix in 4 tablespoons of olive oil.
Step 3
Place the sliced potatoes cut-side up into a roasting tray, pour the flavoured thyme oil over them, and toss thoroughly to coat before arranging cut-side up again.
Step 4
Roast the potatoes in the oven preheated to 180°C (350°F) for 45 minutes until tender and starting to crisp.
Step 5
Tear the bread into chunks in a separate baking dish, add hazelnuts and a few sprigs of thyme, then bake at 180°C (350°F) for 10 minutes until lightly toasted and crunchy.
Ingredients List
Important Notes
Using wooden spoon handles on both sides of the potato prevents the knife from slicing all the way through, keeping the base intact.
Maris Piper potatoes are ideal because they deliver a fluffy interior and a crispy exterior.
Pounding thyme with coarse salt provides abrasion that helps crush the herb and extract maximum flavour.
The same hasselback technique works great with other root vegetables like carrots and parsnips.
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