Hasselback potatoes with smoked salt and feta
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Hasselback potatoes with smoked salt and feta
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
342Kcal
Fat
13gr
Saturates
8gr
Carbs
47gr
Sugars
2gr
Fibre
5gr
Protein
7gr
Salt
1.6gr
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Ingredients
- 2kg Charlotte potatoes
- 100g unsalted butter, melted
- 2 tsp smoked flaked sea salt (or use standard flaked salt)
- 10 fresh bay leaves
- 1 x 25g pack dill, leaves only
- 100g vegetarian feta
Step by step
Get ahead
Cut the hasselbacks a few hours before.
- Preheat the oven to 220°C, fan 200°C, gas 7
- For the simplest and quickest way to prepare the potatoes, thread a few potatoes at a time lengthways onto a metal skewer (so the skewer runs through the base of each potato), then use a small sharp knife to cut vertical slices, every 2-3mm, along each potato. The skewer will stop you cutting right through to the base. Repeat, enlisting a helper to help you get through them all.
- Toss the potatoes in the melted butter, sprinkle on the smoked salt and a good grinding of black pepper then lay them in 1 layer on a large baking tray. Tuck a bay leaf into a few of the potatoes, in between the slices. Bake for 40 minutes or until the potatoes are golden, crisp and cooked through, shaking the tin every now and then.
- Very finely chop the dill. When the potatoes are cooked, remove them from the oven and toss through the dill and a little extra smoked salt. Sprinkle with the feta and serve.
