Hassel and Grettle Potatoes

26 July, 2016



I’m a bit potato obsessed. Mash, roast, fried, chip, smashed, twirled, cake, scallop…. ILY POTATOES!!! Hassle Backs are like the grown up, fancy version of a roast potato and they are dead set easy. Keep an eye on them, they can burn quite easily. Use a sharp knife and a steady hand. If you’re worried about the potato moving around on the board pop a clean tea towel under it to help support it.


Hassel and Grettel Poatoes

Preheat oven to 200c

Cut a small section of potato off the bottom so that the potato can stand up without falling over.

With the sharpest and thinnest knife blade available, cut slices in the potato being careful not to cut through the bottom. Slices should stop approx. 5mm from the base

Brush the potatoes with a mixture of olive oil and melted butter and place in your oven on a tray – I like to add a minced garlic clove and some thyme to the butter mix

Remove from oven periodically to re-brush with the oil/butter mixture

Once potatoes are cooked, brush a final time then sprinkle with some salt flakes and thyme leaves.


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