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four hasselback potatoes on plate

Easy Hasselback Potatoes

Mandy Mazliah
Try my easy Hasselback potatoes recipe for a fun way to serve up baked potatoes that your kids are sure to love. Suitable for vegetarians and vegans.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Swedish
Servings 4
Calories 354 kcal

Ingredients
 
 

  • 4 large baking potatoes
  • 2 tablespoons olive oil

To serve

  • handful flatleaf parsley finely chopped, to serve
  • butter or vegan alternative to serve

Instructions
 

  • Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
  • Wash the potatoes. Place on a chopping board and very carefully slice thin slices (about 5mm thick or even thinner if you can) taking care not to go all the way through to the chopping board. Placing two wooden spoon handles or two chop sticks on either side of the potato will help here.
  • Put the prepared potatoes on a non-stick or lightly greased baking tray. Brush liberally with olive oil (this will help your skins to go nice and crispy).
  • Bake in the oven for 40 minutes to an hour or until cooked through. Serve with butter and some finely chopped parsley.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 354kcalCarbohydrates: 67gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 19mgPotassium: 1539mgFiber: 5gSugar: 2gVitamin A: 4IUVitamin C: 21mgCalcium: 48mgIron: 3mg
Keyword hasselback potatoes
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