Go Back

Spicy Hasselback Potatoes

Spicy Hasselback Potatoes with crispy edges, tender creamy middles with butter infused with the flavours of chilli, garlic and herbs.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner, Lunch
Keyword: Hasselback, potatoes
Servings: 2


  • 400 g new potatoes scrubbed clean and patted dry
  • 5 tsp vegan buttery spread
  • 1 tbsp olive oil
  • 1 clove of garlic, pressed
  • 1 tsp paprika
  • 1⁄4 tsp salt
  • 1⁄4 tsp Cayenne pepper
  • 1⁄4 tsp dried dill
  • 1 tsp dried chilli flakes


  • Preheat the oven to 180°C, Gas Mark 6. 
  • Wash potatoes (do not peel). Using a sharp knife, carefully make small vertical slits, three quarters of the way down each potato, all the way along. 
  • Put the potatoes in a roasting tray. In a bowl, mix together the melted vegan buttery spread, oil, chilli flakes, paprika, dill, garlic, salt and pepper and brush over each potato with a pastry brush. Place in the oven and roast for around 40 minutes, or until golden and crispy around the edges, brushing them again halfway through cooking.