Perfect Hassleback Potatoes Recipe
This hassleback potatoes recipe is the perfect side dish which is crispy on the outside, fluffy on the inside and tasty inside and out!
- 3 cups/ 450g Potatoes
- 1 tbsp Sunflower Oil or oil of choice/vegan butter alternative
- 1/2 tsp Salt
Seasoning (optional - see notes for more ideas)
- 1 tsp Peri-Peri Seasoning
- 1/2 tsp Chilli Powder
Preheat the oven to 180°C/ 350°F. Wash your potatoes and pat them dry with some kitchen towel.
Use a flat edged knife to cut each potato into slices 3-4 mm thick, ensuring you don't cut all the way down to the bottom. I find the best way to do this is to use 2 metal rulers/pieces of cutlery as guides.
Once all of your potatoes are sliced, place them on a baking tray and add the oil, salt, and seasonings of choice. Toss together to coat evenly.
Make sure the potatoes are all facing cut-side up before baking in the preheated oven for 50 minutes-1 hour. The potatoes will be crispy on the outside and soft on the inside when they are done.
Serve hot with fresh herbs and flaky sea salt. Enjoy!
More seasoning ideas:
Serving size: 1/2 recipe
Calories: 221 kcal | Fat: 7.4g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 595mg | Carbohydrates: 35.9g | Fiber: 5.7g | Sugar: 2.6g | Protein: 3.9g