How to Prepare Hasselback Potatoes

Hasselback potatoes are a novelty and something worth trying as an alternative to roasties at home. Best to use the same-size potatoes to get an even cooking. They make a nice alternative to roast potatoes, Dauphinoise potatoes, Delmonico and Parmentier potatoes. Why not try them with roasted meats such as roast pork, roast duck etc.

Serves 4; Preparation time; 15 minutes; Cooking time: 1 hour

Ingredients

• 1.5kg medium-sized floury but not waxy potatoes – the varieties of Maris Piper, Desiree and King Edward work well, can be peeled or unpeeled – it’s your choice. 
• 4 tbsp vegetable oil – sunflower oil, maize or corn oil
• 4 garlic cloves, bashed
• a few sprigs of rosemary
• sea salt flakes – Maldon is always 1st choice

Preparation

1. Heat the oven to 200ºC/180ºC fan/gas 6.
2. Using a metal skewer, insert through the flattest part of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato but be careful not to cut all the way through on both ends. A sharp knife will help to make slices a few millimetres apart. Remove the skewer and repeat with the remaining potatoes.
3. Place the potatoes with the cut side up in a shallow baking tray. Drizzle with oil. Rub each potato with hands coated in the oil and get some between the slices.
4. Add the crushed garlic pieces with rosemary.
5. Roast for between 50 minutes and 1 hour so that the tops of the potatoes are crispy and golden brown.
6. Baste with oil from the pan partway through the roasting to crisp the potatoes further.

The reason I’ve amended the article is because these potatoes featured on Celebrity Masterchef in the 2nd episode of the 2024 season. Craig Doyle, radio and TV sports broadcaster presented these as a street food which was a great idea. These were served in two ways, one topped with smoked cheese and bacon crumble, and the other with chives and salsa verde. Looking at what was offered, I think I have a suitable recipe for the cheese and bacon crumble!

It should be versatile enough to elevate dishes like baked mac and cheese, casseroles, or even roasted vegetables including potatoes. 

Smoked Cheese and Bacon Crumble Topping

Ingredients

• 6 slices of bacon
• 1 cup (100g) smoked cheese, shredded (e.g., smoked cheddar, gouda, or mozzarella)
• 1 cup (120g) panko breadcrumbs (or regular breadcrumbs)
• 2 tablespoons (30g) unsalted butter, melted
• 1/4 cup (30g) grated Parmesan cheese
• 1/4 teaspoon smoked paprika (optional, for extra smokiness)
• 1/4 teaspoon garlic powder (optional)
• Freshly ground black pepper, to taste
• Fresh herbs like parsley or chives, chopped (optional, for garnish)

The Smoked Cheese and Bacon Crumble topping should take about 20-25 minutes to prepare. 

• Cooking the Bacon: 10 minutes
• Mixing the Ingredients: 5 minutes
• Optional Toasting of Crumble: 5-7 minutes

If you skip the optional toasting, it would take closer to 15 minutes. If you include the toasting, plan for about 25 minutes total.

Preparation

1. Cook the Bacon:
   • In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon into small pieces.
2. Prepare the Breadcrumbs:
   • In a large mixing bowl, combine the panko breadcrumbs, melted butter, smoked paprika, and garlic powder. Stir until the breadcrumbs are evenly coated with the butter and seasonings.
3. Mix in the Cheese and Bacon:
   • Add the shredded smoked cheese, crumbled bacon, and grated Parmesan cheese to the breadcrumb mixture. Stir well to combine.
4. Season:
   • Add freshly ground black pepper to taste. You can adjust the seasoning here based on your preference.
5. Toast the Crumble (Optional):
   • For a crispier topping, you can lightly toast the crumble mixture. Spread the mixture on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until golden and crisp. Keep an eye on it to prevent burning.
6. Use as a Topping:
   • Once ready, sprinkle the smoked cheese and bacon crumble generously over your desired dish (e.g., mac and cheese, casseroles, baked vegetables). If you’re adding it to a dish that will be baked, you can add the crumble during the last 10-15 minutes of baking to avoid burning.  For the potatoes, I would prepare the Hasselbacks and then add the topping about 20 minutes before the end so it melts into the potato because too early and the whole lot burns!
7. Garnish (Optional):
   • If desired, sprinkle some fresh chopped herbs like parsley or chives on top for a fresh finish.