Hasselback potatoes with thyme and rosemary for raclette

Hasselback potatoes baked with thyme, rosemary, garlic and olive oil, crisp on the outside and soft inside. A family-friendly side for a raclette dinner.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 50 min
• Total time: 65 min
• Calories: 253 kcal per serving
• Protein: 5 g
• Fat: 8 g
• Carbs: 38 g

Ingredients

• 1kg potatoes
• 3 tbsp olive oil
• 4 garlic cloves
• 1 tsp thyme
• 1 sprig of rosemary
• 1 tsp sea salt
• 1 pinch of pepper

Method

You’ll need: oven · baking tray · chopping board · knife · wooden spoon

1. Preheat the oven to 200 °C (180 °C fan). Wash the potatoes and dry them.
2. Place each potato between the handles of two wooden spoons and cut slices 3 mm apart, stopping just above the base.
3. Finely chop the garlic and mix it with the olive oil, thyme and the rosemary needles stripped from the sprig.
4. Put the potatoes on a baking tray lined with baking paper, brush them with half the herb oil and sprinkle with sea salt.
5. Bake the potatoes for 30 minutes, brush them with the rest of the oil and bake for another 20 minutes until the edges are brown.
6. Grind over a little pepper and put the potatoes on the table with the raclette.

Good to know

Potatoes boiled in their skins are a must at raclette, and Hasselback potatoes make a change. The cuts make the edges crisp while the insides stay soft. You can let the cheese from the raclette pan run straight into the slits.

Swaps

Potatoes → sweet potatoes (shorter baking time). Thyme → oregano. Olive oil → melted butter (no longer vegan). Sea salt → herb salt.

Cooking tips

Use waxy potatoes of the same size so they're all cooked at the same time. The spoon handles stop you from cutting right through the potato.

Storage

Leftovers keep in the fridge for 2 days and turn crisp again in the oven at 200 °C in 10 minutes.

Allergens

Vegan, gluten-free, no milk, egg or nuts. Suitable for children and in pregnancy.

Frequently asked questions

How long do Hasselback potatoes keep in the fridge?

Leftovers keep in the fridge for 2 days and turn crisp again in the oven at 200 °C in 10 minutes.

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