Spring: Hasselback New Season Potatoes

My FAVOURITE way to eat new potatoes in spring. True, I do like Jersey Royals nice and simple with a herb butter - but I love bambinos and maris peers cooked this way. Hasselback new potatoes really get the extra crisp with the added surface area. If you have an air fryer, adjust the time down by 5 minutes - or even match it if you like them extra crispy.


Ingredients (check list):

  • 700g Baby Potatoes
  • 2 tbsp Butter (or Naturli Vegan Block - In Store)
  • 1 tbsp Extra Virgin Olive Oil
  • heaped tsp EACH: Ground or fresh Sage, Onion Powder 
  • A sprinkle of garlic powder (optional
  • BIG (three finger) pinch of salt, or to taste
  • 1/4 tsp Black Pepper (or to taste)


  • Make very thin slices (around 3mm) across your baby potatoes, ensuring you don't go all the way through, make sure you keep them in tact. Place in a large bowl.
  • Melt the butter in a pan on a very low heat, along with the herbs and seasoning, let that infuse. Pour this into the bowl with the potatoes and stir to combine. Make sure all the potatoes are completely coated. Try and get the butter inbetween the grooves where you can.
  • Spread potatoes out on a baking tray. Add a drizzle of oil to the bowl (around 1 tbsp) and use your brush to combine any leftover seasoning. Brush onto the tops of your potatoes.
  • Bake in the oven at 200 deg for 30-35mins, or until golden and crispy. Timings will depend on size of potatoes, so could take notably less or more time. If they start charring at all before softened through the centre just turn down the heat. 


Enjoy with a big salad, your protein of choice, or even as a nibbly dish with a choice of dips. YUM.