Hasselback Potatoes

To make this Hasselback potatoes recipe, start by preparing all the ingredients.

Place a potato between two leveling guides. You can replace the guides with wooden spoons or chopsticks. There should be at least a 1cm thickness to facilitate this operation. Then, cut the potatoes into thin slices, making sure not to cut all the way down.

This is what the result should look like.

Repeat the operation with all potatoes. Place the potatoes on a baking tray.

Using a pastry brush, coat the surface of each potato with a generous amount of melted butter.

Then season with fine salt...

...and Espelette pepper.

Add Maldon sea salt flakes for a nice crunch.

Finish seasoning with some freshly ground pepper.

Brush the potatoes with melted butter again.

Crumble a sprig of dried thyme over the potatoes. You can replace the thyme with Provence herbs or oregano leaves.

This is what the result should look like.

Place the tray in a fan-assisted oven, preheated to 190°C, and bake for about 40 minutes, depending on the size of the potatoes (30 minutes should be fine for smaller potatoes). To check if they are fully cooked, poke them with the tip of a knife; it should easily slide through.

When cooked, the potatoes should be golden and slightly opened.

Remove the tray from the oven...

...and arrange the potatoes on a serving dish while they are still hot.

Finely chop some parsley leaves over the potatoes just before serving.

These delicious Hasselback potatoes should be served immediately. Enjoy!