why just having boiled potatoes as a side when you can have hasselback potatoes instead? they are clearly the most impressive side dish there is and it’s not even a whole lot of work, so join in for a lesson on how to cut them accordingly to get there!
first, you start with a few potatoes. any kind will do – big, small, long, red, white, yellow, purple or sweet – take as much as you need. the result you are working towards to is a single potato sliced into thin wedges but left joined at the bottom. sounds fancy, looks fancy – but what’s the trick? after you read this, it will be so obvious and simple.
take two chopsticks, knives or even forks. rest the potato in between them to use as a cutting guide, then slice straight down into the potato but stop just short of cutting all the way through. ideally you will leave more space at both ends so that the potatoes will retain their form. make your slices as thick or as thin as you like, depending on the size of the potato, it will be around 3-6mm thick.
next comes the coconut oil. use just a tiny little bit on each potato, then sprinkle some herbs on top (i used fresh thyme and rosemary) and pop into the oven at 180°C for about 30 minutes. after that, add again a little coconut oil on each potato and bake again for 5-10 more minutes. when crispy on the edges, serve immediately. enjoy!