Rinse potatoes under cold water and pat dry with kitchen paper.
Using a sharp knife, slice ¾ way through the potatoes, taking care not to go all the way through. You want to make the slices as close together as you can to allow more heat to reach the inside. See TOP TIP below.
Place the potatoes in an ovenproof dish in a single layer. Season well with salt and a drizzle of sunflower oil. Place the dish in the oven and roast for 20 minutes.
Meanwhile make the thyme butter. In a small bowl add the fresh thyme leaves, removed from the stalks to the soft butter. Mix well to combine.
After roasting for 20 minutes, remove the potatoes from the oven and add the thyme butter and some fresh black pepper. Give the potatoes a mix to coat them in the herb butter.
Place the dish back into the oven and continue to roast for a further 20-25 minutes until they are soft inside and a knife inserted in the potatoes comes out easily.
Remove from the oven and serve with the melted thyme butter drizzled over the potatoes.
TOP TIP: Use 2 chopsticks to sit either side of the potato as you slice. This stops the knife from going through the entire potato and allows the potato to stay together at the bottom therefore forming the "hasselback".
Hasselback Potatoes with Thyme Butter
Amount Per Serving
Calories 219Calories from Fat 126
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Vitamin A 434IU9%
Vitamin C 29mg35%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •