Herb Chilli and Orange Butter Hasselback Potatoes (Printable)
Crispy potato fans infused with zesty orange butter, fresh herbs and gentle chilli heat. Golden, tender and deeply flavorful.
# What You Need:
→ Potatoes
01 - 8 medium Yukon Gold or Maris Piper potatoes
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste
→ Herb Chilli and Orange Butter
04 - 3.5 ounces unsalted butter, softened
05 - Zest of 1 large orange
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh thyme leaves
08 - 1 red chilli, deseeded and finely chopped
09 - 2 garlic cloves, minced
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon sea salt
# Directions:
01 - Preheat the oven to 400°F.
02 - Wash and dry the potatoes. Place each potato between two wooden spoons or chopsticks. Slice thinly, making parallel cuts about 1/16 inch apart, stopping before cutting through, so the base remains intact.
03 - Arrange the potatoes on a baking tray lined with parchment paper. Brush all over with olive oil and season with salt and black pepper.
04 - In a bowl, mix the softened butter with orange zest, parsley, thyme, chilli, garlic, smoked paprika, and sea salt until well combined.
05 - Carefully push the herb chilli and orange butter between the potato slices, reserving some for basting.
06 - Roast the potatoes for 40 minutes, then baste again with the remaining butter. Continue roasting for another 20 minutes, or until golden, crispy, and tender inside.
07 - Serve hot, garnished with extra herbs and a sprinkle of orange zest if desired.
# Expert Tips:
01 -
- The contrast between crispy edges and soft, buttery interior is impossible to resist
- That orange zest hits your nose before you even take a bite, making everything feel more special
02 -
- Those wooden spoons are not just for show, they literally save your dinner by preventing over enthusiastic slicing
- Room temperature butter makes or breaks this recipe, because cold butter will not melt properly into all those tiny slices
03 -
- Fan the slices apart gently with your fingers after the initial 40 minutes of roasting before basting with that second round of butter
- Grate some Parmesan over the potatoes during the last 5 minutes for an extra savory layer