Scored Potatoes with Sea Salt and Thyme

I spied this fancy way of doing potatoes on the TV a while ago.
Then I saw them in the 'Feel Good Food' magazine so I gave them a go.
Crispy, crunchy and so easy to make too.

You will need as many medium sized potatoes you fancy making.

Preheat your oven to 200C/400F or Gas 6
Then, using a sharp knife, carefully make thin slashes width ways almost all the way through each potato.

Put them in a shallow roasting tin and drizzle with a good amount of olive oil.
Sprinkle with sea salt and roast for about 1 hour and 15 minutes, until they have opened slightly and are cooked through.
Scatter over some freshly picked thyme leaves and allow to rest for a few minutes.


  1. You can also put your potatoes in a dessert spoon and then cut until your knife hits the edge of the spoon, that way you will never cut through the potato by mistake!! I love the thyme and sea salt that you have added!!

  2. I may just make these for dinner tonight - they look amazing.

  3. There's nothing better than potatoes and thyme except for maybe a bit of rosemary:) Simple yet oh so enticing. Thanks for sharing, Jan:)

    Luv the new look, just luv it!!!

  4. Yum! Sometimes I just have a potato for dinner. Thanks for sharing! Stacy

  5. I like the new layout!

    Hasselback potatoes! Love these things because they take less time to cook than your regular baked potato!

  6. You've turned orange!

    Nice to do this with new pots too - quicker as well. Also can sprinkle with curry powder.

  7. You are so speaking my language here Jan! I love my spuds! Also love the new color in your blog design!

  8. I've been meaning to try this out for a while now. My bro keeps begging me. I think i just might have to today. looks so scrummy!

  9. This recipe look like a crispy bread heheh...seem crispy tasty..yum..yum..

  10. Oh yummy Jan! I just love these potatoes! Yours look so tasty and crunchy!

  11. These have that unexpected something perfect for that special occasion or every day.

  12. I always pop a skewer through the potato and cut down into it!
    In this house we call them hasselback potatoes and they are always lovely. Great photo Jan!

  13. When I made these, they were called "accordion" spuds, there's "Hasselback" and your scored the method.


Thanks for taking the time to comment - much appreciated.

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