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Much like with a classic hasselback potatoes recipe, by cutting lots of ridges into them you create extra surface area. Which means more crispy bits and, in this hasselback potatoes recipe, extra pockets for the garlic butter to seep into.
THE VERDICT: 5/5
These take a bit of time to prepare, and you are left with a lot of potato offcuts (see tip below), but they look great and are addictively delicious. Your guests will appreciate the effort.
Waffle hasselback potatoes recipe
PREPARE 10 MINUTES
COOK 35 MINUTES
1.5kg large potatoes (désirée, maris piper or king edward will all work)
30g unsalted butter
2 garlic cloves, crushed or finely grated
1 tbsp finely grated parmesan
1 tbsp finely chopped parsley
STEP 1 Preheat the oven to 200C/180C fan/gas 6. Cut the potatoes into rectangles that are roughly 4cm x 5cm in size (though it will depend on your potatoes a little) and about 1.5cm thick.
STEP 2 One at a time, place the potato pieces between two chopsticks and cut slits vertically at 5mm intervals (the chopstick should act as a barrier to stop you cutting all the way through). Turn the potatoes 90 degrees and cut slits horizontally at 5mm intervals, so you have a waffle effect. Arrange on the baking tray cut-side up.
STEP 3 Melt the butter and stir in the garlic. Brush about one-third of the garlic butter over the tops of the potatoes, then turn cut-side down and brush with another one-third of the butter. Season and roast for 15 minutes.
STEP 4 Take the tray out of the oven, turn the potatoes so they are cut-side up again and brush with the remaining butter. Season and roast for another 15 minutes or until golden. Sprinkle with the parmesan and parsley and roast for a final 5 minutes.
TIP Don’t throw away the potato scraps, toss them with oil and roast them as they are. Or boil them until tender then use to make mash.
Compiled by Eleanor Maidment. Food styling: Katie Marshall. Styling: Charlie Phillips.
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