Crispy skin, soft and moist center… You can season it with your favourite seasonings too! Most hassleback potatoes are made with butter, and heavy cream. I try to make it a little healthier by using only heart healthy EVOO. It is really quite simple to make this dish, try it and I’m sure you will like it.
Ingredients (Makes 2 potatoes)
- 2 med sized baking potatoes, washed and scrubbed clean (I used russet)
- 2 tbsp EVOO (extra virgin olive oil)
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp lemon pepper
- 1/8 tsp crushed red chilli flakes (optional)
- Salt to taste
- 2 tbsp shredded cheddar cheese
- 1 tbsp chopped scallion
Preheat oven to 200*C.
Mix the spices into the EVOO.
Slit potatoes 2/3 way down, 0.5mm apart.
I placed the handle side of a wooden spoon on the side of my potato to stop the knife from cutting all the way down.
Place potato on non-stick pan.
Drizzle oil with spices on the potato.
I used a teaspoon to make sure that my spices n oil drips into each slit.
Make sure you rub the skin of the potato with oil.
Bake for 40 mins on 200*C.
Tilt pan on the side, using a spoon scoop the extra oil on the pan and drizzle it over the potatoes.
Sprinkle with shredded cheddar.
Bake for about 10-15 mins until cheese starts to brown.
Garnish with chopped scallions and serve warm.
MonuTeena RecipesPassion15 January, 2014 at 2:57 am
wow.. Shar kay; i tried the same recipe few days ago except that scallions ; like your version too 🙂 This time will try yours 🙂 thanks for sharing !
Peri Peri Chicken (Nando’s inspired) – Delishar18 July, 2015 at 4:59 am
[…] served it with my Hasselback Potatoes and a side salad. The potatoes were baked together in the oven while the chicken was roasting. How […]