Hassleback Potatoes

READY IN: 1hr 40mins




  • Wash and scrub the potatoes. Preheat the oven to 200 degC. Cut a thin slice from the base of each potato so that they will sit flat on a cutting board. Place a potato on the cutting board and lay a wooden spoon alongside the length of it to stop you from cutting right through to the bottom of the potato. Using a sharp knife, held at right angles to the wooden spoon, thinly slice each potato but do not cut all the way through.
  • Make cups from 4 pieces of tinfoil and place slices of garlic and onion in each one. Place a potato in each 'cup' and place into a baking tin. Using a pastry brush, brush vegetable oil over the top of each potato and use the brush to carefully push some of the oil between the slices.
  • Bake for around 45 minutes.
  • While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well. After 45 minutes, brush the mixture over the potatoes and into the slices. Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy. Garnish with the coriander.