Hasselback Potatoes

If I were in Italy I’d call her La Nonna. Our whole family – cousins, aunties and uncles – used to come together on a Sunday at her house and she presided over it like an Italian matriarch. These potatoes were one of her specialities, but you’d be very lucky to get one, and with so much competition, you had to be quick. These are a really different alternative to the chip, and perfect with a steak or burger.

Serves 4


6 maris piper potatoes, washed with skin on

olive oil

3 sprigs of fresh thyme, leaves removed and chopped

a good pinch of sea salt

200g Parmesan


Preheat the oven to 200ºC/400ºF/gas mark 6.

Rest each potato on top of two chopsticks or in the curve of a wooden spoon, and then slice all along the potatoes, leaving about 2mm between the cuts. The purpose of the chopsticks or wooden spoon is to stop you cutting fully through the potatoes.

Brush the potatoes with oil, then sprinkle with thyme and sea salt. Place them onto a baking tray with 200ml of water, then roast for about 40 minutes or until crispy and cooked. Before serving grate the Parmesan over them and allow to melt. Enjoy.

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