Christmas Potatoes

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These Hasselback Potatoes make the perfect buttery Christmas Potatoes.

Course: Side Dish

Cuisine: New Zealand

Keyword: Christmas Potatoes, Hasselback Potatoes

Servings: servings

Calories: 251kcal

Author: Stacey

Preheat your oven to 220 degrees celsius (425 F), and wash your potatoes.
Cut your potatoes in half lengthways.
Lie a chopstick on either side of a halved potato, Make thin slices across your potato, the chopsticks will stop you from cutting your potatoes all the way through.
Move the chopsticks so they are now at either end of your sliced potato, thinly slice along the length of your potato, perpendicular to your last set of cuts. you should now have squares cut though your potato. Repeat this process with all of your halved potatoes.
Line a rimmed baking tray or roasting tray with baking or parchment paper. Arrange your sliced potatoes on the lined tray.
Add the crushed garlic to the melted butter, then brush your potatoes with the garlic butter, getting into as many knocks and crannies as possible.
Bake in the hot oven for 15 minutes.
Remove the potatoes from the oven, sprinkle with the diced ham and then baste the potatoes with more of the melted garlic butter.
Return to the oven for a further 15 minutes, or until the potatoes are golden brown and the flesh tender.
Baste the potatoes with a little more garlic butter, season with salt and pepper and garnish with chopped chives.
Enjoy!

I love making hasselback potatoes with cross-hatched slices, as the more surface area the more buttery and flavorful the potatoes can get. You can make traditional hasselback potatoes where you just thinly slice the potatoes in one direction.
Steer clear of waxy potato varieties, you will never get a good hasselback potato with them. New potatoes are usually waxy as are Jersey Bene and Nadine.
For an extra flavor hit sprinkle the potatoes with a little parmesan cheese before serving.
If you don't have chopsticks a wooden skewer will work just as well.
Christmas Ham: I make my Christmas Potatoes with ham, as my family usually has a ham for Christmas, but you could substitute the ham for bacon, or turkey.
Potatoes: To make good hasselback potatoes you need a starchy/floury type potato. In New Zealand I typically choose an Agria potato. Other floury varieties include: Desiree, Ilam Hardy, King Edward, Maris Piper, Yukon Gold and Russet potatoes.
Butter: I love the flavor butter brings to potatoes. If you would like this recipe to be dairy-free you could use a vegan butter or olive oil.
Chives: For me potatoes, butter and chives are a match made in heaven, but your favourite green herb will work as a garnish: Rosemary, parsley, thyme.