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Mini Hassleback Potatoes

These are such an easy dish, super crisp and tender, and full of garlicky goodness. These hasselback potatoes make for the perfect side dish for any BBQ!


1 x Bag of Salad/New Potatoes 750g - 1kg (this recipe tends to feed 4 people)

Flaked Salt & Black Pepper to Taste

2 x Tbsp Rapeseed Oil

Butter Compound/bomb (of your choice to finish)


  1. Place you potatoes into a pan of water with salt and par boil for 5-7 mins depending on the size of the potatoes. Then drain and cool until cool to touch. (You do not have to par-boil the potatoes, I just find this easier for cooking on the grill and starts off the cooking process well)

  2. Once cool use a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. A great trick is to place each potato as you cut it between two chop sticks or two pieces of cutlery as you cut if you are not feeling that confident.

  3. Place potatoes in a single layer, cut side up, onto an oiled skillet dish. Drizzle with the oil and season with salt and pepper, to taste.

  4. Place into BBQ/outdoor oven and roast until tender and crisp, about 45-50 minutes.

  5. This is where you can then add the fun part, as these approach the final minutes of cooking add in your butter compound/bomb and shake the dish. Watch as this bomb adds beautiful flavours to your potatoes and glisten. You can add any flavour compound/bomb you want depending on the type of dish you are companying.

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