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Black pepper Hassleback potatoes

A super easy recipe

At a Glance


8 People

Hasselback potatoes are sliced into thin wedges but left joined at the bottom, then baked until the layers fan out into crispy rounds.

What you'll need:

  • 100ml SPAR extra virgin olive oil
  • 30g salted butter
  • 50g gluten free vegetable bouillon powder
  • 10 The Greengrocer’s garlic cloves (finely chopped)
  • 4 tsp Thyme
  • 4 tsp Rosemary


  1. Preheat the oven to 180C
  2. Carefully slice the potatoes on the round side without cutting right through
  3. Mix all other ingredients in a large bowl and add the potatoes, ensuring they are coated in the mixture, then season.
  4. Place on a roasting tray, sliced side up
  5. Bake for 45 minutes until crispy on top and soft right through