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Hasselback potatoes

Hasselback potatoes

Hasselback potatoes

  • Difficulty: Easy
  • Time: 10 min of preparation, 20 min of cooking
  • Type of Cooking: Baked
  • Doses For: 4 people


  • 4 potatoes weighing about
  • 200 g each
  • 60 g of melted butter
  • 1 tablespoon of breadcrumbs
  • 1 teaspoon sweet paprika
  • Salt 


  1. For this preparation the potatoes must be more or less all the same size.
  2. Rinse and immerse them for half an hour in a bowl of cold water in which you have dissolved a spoonful of baking soda (this operation allows you to better remove any residue from the peel).
  3. Rinse them again and brush them keeping them under the water jet.
  4. With a thin and well-sharpened knife, make deep cuts in each potato at a distance of about three mm, without reaching the cut all the way but stopping at a cm from the base.
  5. Dry the potatoes with kitchen paper and arrange them in a small baking dish with the cut side up.
  6. Brush the surface with half the melted butter, sprinkle them with salt and put them in the preheated oven at 200 ° leaving them to cook for about 50 minutes until they are tender.
  7. Remove them from the oven, sprinkle them with breadcrumbs, drain the rest of the butter and put them back in the hot oven for another five minutes until a light golden crust has formed.
  8. Serve them hot, just removed from the oven, sprinkle with a pinch of paprika.

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