Easy Hasselback Potatoes
These delicious, Easy Hasselback Potatoes are crispy on the outside and soft on the inside. Make them with six ingredients and serve with salmon, chicken and veggies.
Servings: 3 people
Calories: 596kcal
Equipment
- baking tray
- chopping board
- knife
- wooden spoon
Ingredients
- 5 large potatoes
- Salt to taste
- Pepper to taste
- A pinch of garlic seasoning
- A pinch of mixed herbs
- A splash of vegetable oil or butter
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Wash the potatoes and pat them dry.
- Place one potato on a wooden spoon and cut across evenly. The wooden spoon is to ensure that the potato stays intact. Repeat this step with the rest of the potatoes.
- Rub the oil and the seasoning into the potatoes and bake on the lowest shelf for 1 hour 20 minutes or until cooked.
- Remove from the oven and serve.
Notes
- Potatoes: Russet potatoes or Yukon potatoes are often considered the top choice for baking. The high starch content in the thick-skinned Russet potatoes makes them ideal for baking and other culinary uses.
- Storage: Refrigerate Hasselback potatoes in an airtight container for 2-3 days.
Nutrition
Serving: 643g | Calories: 596kcal | Carbohydrates: 108.97g | Protein: 12.78g | Fat: 13.78g | Saturated Fat: 8.15g | Polyunsaturated Fat: 0.953g | Monounsaturated Fat: 3.877g | Cholesterol: 33mg | Sodium: 38mg | Potassium: 2637mg | Fiber: 13.8g | Sugar: 5.57g | Vitamin A: 587IU | Vitamin C: 150.7mg | Calcium: 78mg | Iron: 4.99mg