Roast Herb Chilli Orange Hasselback (Print Version)

Golden crispy potatoes with zesty orange herb butter and chilli for a vibrant flavorful side.

# What You Need:

→ Potatoes

01 - 8 medium Yukon Gold or Maris Piper potatoes
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste

→ Herb Chilli and Orange Butter

04 - 3.5 oz unsalted butter, softened
05 - Zest of 1 large orange
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh thyme leaves
08 - 1 red chilli, deseeded and finely chopped
09 - 2 garlic cloves, minced
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp sea salt

# How To Make:

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 orange and chilli butter transforms ordinary potatoes into something that feels like a fancy restaurant side dish
  • That crispy outside with tender inside is what potato dreams are made of, and the herb butter gets into every single crevice
02 -
  • The wooden spoon trick is not optional, it is what saves you from accidentally slicing through and ruining the beautiful fan shape
  • Room temperature butter spreads much more easily between those tight slices than cold butter ever will
03 -
  • If your knife is not razor sharp, the slices will look ragged, so sharpen it before you start
  • Letting the potatoes rest for 5 minutes after roasting helps them set slightly and makes serving easier

Go Back