Hasselback Potatoes with Chilli and Lime Butter

Wooden table with a cutting board of potatoes, herbs and a tea towel.

5 from 6 votes

Hasselback Potatoes with Chilli and Lime Butter

Hasselback potatoes are easy to make, but are really special. The layers become crispy, while the base is beautifully soft. I've added a little kick from this zingy chilli, coriander (cilantro) and lime butter. Easily vegan. Gluten-free.

Cook Time1

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Calories: 199kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

4 medium potatoes
3 tablespoons butter (or dairy free vegan spread)
2 teaspoons coriander (cilantro) leaves, finely chopped
½ teaspoon red chilli deseeded and finely chopped
Zest and juice of ½ a lime
Sea salt and black pepper

UK Measures - << Convert to USA Measures >>

Instructions

Preheat oven to 200C/400F.
Wash and dry the potatoes and make thin slits in them, approx ¾ of the way down, leaving the bottom intact. Place the potatoes into a large ovenproof dish.
In a small saucepan, melt the butter with the coriander, chilli, lime zest and juice.
Brush half of the flavoured butter over the potatoes, then place them in the oven and roast for 1 hour.
Halfway through the cooking time, brush with the remaining butter, ensuring it gets into the layers, and season with salt and pepper.
Check the potatoes: they’re finished when the layers have come apart, turned golden and the potatoes are cooked through.

Notes

Gluten free and easily vegan

Nutrition