Hasselback Potatoes with Sweet Pepper Salsa

How to cook hasselback potatoes with sweet pepper salsa

Hasselback Potatoes with Sweet Pepper Salsa
Recipe type: Potatoes / Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Hasselback potatoes are the creamiest potatoes you can possibly imagine. This quick and simple hasselback potato recipe will give you a winning dish every time.
  • ¼ Red pepper, chopped finely
  • ¼ Yellow pepper, chopped finely
  • 1 small pickled gherkin, chopped finely
  • 50g Butter
  • 1 Tsp Garlic powder
  • 12 Baby potatoes
  1. Chop the peppers and gherkin finely, just a bit bigger than match-heads
  2. Weigh out the butter, and measure the garlic powder
  3. To slice the potatoes, hold your knife with the tip pointing downward towards the chopping board
  4. Slice into the potato until the tip of the knife meets the chopping board
  5. Draw the blade towards yourself, allowing the tip of the knife to "bounce" over the bottom of the potato, leaving it intact
  6. Make the slices 1-2mm apart, until the entire potato is sliced. Repeat with the remaining potatoes
  7. Heat your oil to 190c / 360f and deep-fry the potatoes for 20 minutes until the skin has visibly taken on a golden color, and the potatoes have started to fan out slightly
  8. Drain the potatoes on kitchen towel, place them in a bowl and keep them warm
  9. Melt the butter in a pot or pan over medium heat. Add the peppers and sauté for 3 minutes
  10. Add the gherkins to the pan and sauté for further 3 minutes
  11. Ad the garlic powder, stir it in until it dissolves into the butter. Remove from the heat and pour over the potatoes
  12. Serve immediately


Leave a Reply

Scroll to top

Kitchen Conversions