Hasselback potatoes are a true wonder of the world. Their crispy layers and soft insides make them the ultimate roasted potato, and they make a visually stunning dish on any table. They might look daunting but with a bit of practice, you can prepare these little gems in a matter of minutes.
Hasselback potatoes with thyme and bay leaf
- 750 gram young potatoes
- 30 ml olive oil
- 6 leaves bay
- 5 gram thyme
- 1 pinch Maldon sea salt
- Wash the potatoes and remove any ugly bits.
- Slice each potato till halfway in as many slices as you can/feel like.
- Season with olive oil, salt and roast them in the oven at 200°c for about 40 minutes. Turn the tray halfway and bask the potatoes with the olive oil. This will cook them evenly and crispy on all sides.
- After 40 minutes you can bask them once more and add the bay leaves and thyme. Roast for 5 more minutes, finish with some Maldon sea salt and they are ready to be served.