Below are some of our suggested flavourings, but get creative and use whatever you think would work well! I have also cooked as a gratin using heavy cream and gruyere cheese but you need to lower the cook temp and cook a bit longer to avoid separating the cream. Crispy on the outside and tender soft on the inside, the baked potato slices are similar to thick potato chips, but the slices are still attached to the base. Marketing Marketing cookies are used for advertising purposes so that we, with the help of our partners, can present you with the type of offers that we deem to be most relevant for you and your preferences. Next, on a cutting board, slice a portion of the potato off of the side of the potatoes, as seen in the photo below.

The included base stops my knife from cutting through the bottom of the potato, creating the perfect Hasselbacked spud. Larger potatoes can be peeled or left unpeeled (just make sure they're scrubbed of any dirt), and new potatoes left unpeeled. Roast for 50 mins -1 hr until the potatoes are tender throughout and the tops are golden and crisp, basting with any oil in the pan halfway through cooking. Halfway through cooking, the potatoes start to fan out giving you space to coax some butter down into the nooks and crannies, plus the second coating ensures crispy perfection.Whilst slits made closer together result in a more impressive outcome, it's a lengthier and more fiddly process than fewer and wider spaced slits. I’ve tried making them in the past without much success, but then I discovered the Hasselback Potato Prep Set that makes it so easy and each one turns out perfect! Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). New potatoes, such as Jersey Royals, also work well for a smaller (albeit more fiddly) option, and even sweet potatoes. Here you can choose to accept all of the cookies or customise which cookies you accept and which you do not.

These potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes.Somehow, though, after many years of rotating between mashed, smashed, fried, and baked, my potato sides were becoming a little predictable. Put the potatoes cut-side up on a shallow baking dish and brush over the oil, getting some in between the slices. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. In addition to using a hasselback potato slicer, before you start cutting, slice off a small portion from the base of the potato. It’s like a baked potato, only way fancier, with slices that are crispy on the outside and soft and creamy on the inside.