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Hasselback Potatoes


Well-Known Member
6 evenly sizes poataoes
30g/1oz unsalted butter
1 tablespoon dried breadcrumbs
2 tablespoon grated strong cheese (mature Cheddar or Parmesan)

1. Preheat the oven to hot 220*°C/425°F/Gas7. Oil a roasting tin or ovenproof dish and set aside.

2. Peel the potatoes to aproximatly the same size.

3. Slice off the base of the potatoes to steady them. Make deep, thin parallel cuts across th e potatoes. reaching almost th bottom. The potatoes should hold together like the pages of a book.

4. Place the potaoes with the slice-side-up in the dish. Sprinkle with salt and pepper and dot with the butter. Roast in 30 minutes in the owen.

5. Romove from the oven and baste with the melted butter. Sprinkle with the breadcrumbs and cheese and rost for a further 15 minutes or until the potatoes are tender to a point of a sharp knife.

Serve hot with roasted beef, lamb, game or poultry. To enchance the flavour whern serving to roasted meats, sprinkle some chopped fresh rosemary or thyme together with the cheese and breadcrumb topping.



If at first you don't succeed try try try a Gin
Sound delicious - might try these at the weekend.


Well-Known Member
Did these last night with a roast chicken. Excellent. Thanks for the recipe, Thomas.
Saxholder Pro

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