hasselback potatoes

hasselback potatoes
  • 10-12

    min prep time
  • 60

    min cook time
  • 4-6



8 Russet potatoes

30 ml (2 tbsp.) salted butter, softened

30 ml (2 tbsp.) olive oil

2 shallots, finely chopped

2 garlic cloves, finely chopped

chives or parsley for garnish

Espelette pepper to taste

salt and pepper


  1. Preheat the oven to 180 ° C (375 ° F).

  2. Cut a thin slice at the base of each potato to stabilize them. Insert a full-length skewer about 1/2-inch (1 cm) from the base of the potato to avoid cutting too deep.

  3. On each potato, make incisions perpendicular to the skewer 2 mm apart and transfer to a baking sheet.

  4. In a bowl, combine the butter, olive oil, shallot, garlic, and Espelette pepper. Brush the potatoes with flavoured butter and bake for about 1 hour until tender.

  5. Brush regularly during cooking with the flavoured butter. Garnish with chives or parsley.

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