This is a really easy method for how to slice potatoes for a ‘Hasselback Style’ without going right through the potato and keeps the slices intact.
You will need a sharp knife and a metal skewer. If you don’t have a metal skewer a wooden kebab stick will also work as long as you do not slice through it.
Lay your potato on a flat surface to see which side is laying the flattest and which side has the most curve to it.
You want the most curved side upmost so the potatoes lay on their flattest side (bottom) on the oven tray and you slice into the curved side (top).
Now carefully slide the skewer into the bottom of the potato from one end to the other, making sure you will be able to thinly slice from one end to the other without any potato falling off.
You can now start slicing the potato. Taking the knife right down to meet the skewer.
Continue slicing thinly right the way down to skewer,
until you reach the other end.
Next, carefully remove the skewer from the bottom of the sliced potato.
And you should have a nice, evenly sliced potato with all the slices intact.
And that’s how to slice potatoes ‘Hasselback Style’ – Happy slicing!
Tips on applying melted butter!
You can apply the melted butter by using your fingers to tease the slices open and brush in the butter,
but I find it much easier to use the tip of a knife to keep the slices apart. Then use the brush to let the butter run down into them before brushing in.
Try my Vegan Herbed Mini Hasselback Potatoes and ENJOY!
