Gluten and Dairy Free Hasselback Potato
A gluten and dairy free easy recipe to spice up the humble potato; the hasselback potato.
- 4 large potatoes
- 2 tsp salt and pepper
- 1 tsp sunflower oil or Frylight cooking spray. optional but much easier to use
- 50 g cheese dairy free if needed
Pre-heat the oven to 180°C.
Take each potato and rinse with water and dry.
Using a sharp knife, cut thin slices length ways across the potato; 1 mm apart.
Add sunflower oil, salt and pepper to the potato.
Bake for 30 minutes.
Remove the potatoes and separate the slices slightly to allow them to bake evenly.
Add more sunflower oil, salt and pepper.
Bake for a further 20 minutes or until golden brown.
How you cut the potatoes affects the overall result.
Make sure to spread out the potato when you remove it after 30 minutes.
- Multiple thin slices are better than a few thick slices as it allows the potato to bake evenly.