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HOME / RECIPES / HASSLEBACK POTATO SKILLET BAKE

Hassleback Potato Skillet Bake

Prep: 5 mins  Cooking: 1 hour

Serves 2

I always seem to end up with surplus potatoes or bacon as they come in large packs. This simple but delicious dish is an exciting way to use up the excess – and it’s usually even more yummy than the meal I bought the ingredients for in the first place! Cook with Le Creuset Cast Iron 26cm Frying Pan with metal handle. 

Hassleback Potato Skillet Bake

Ingredients

  • 8 potatoes (waxy varieties like Charlotte or Anya are best as they hold together well)
  • 5 tablespoons melted butter or olive oil
  • 4 teaspoons smoked paprika 
  • 2 tablespoons thyme 
  • 2 tablespoons rosemary 
  • 2 tablespoons parsley 
  • 2 teaspoons smoked sea salt 
  • 200g lardons 

Method

  • Preheat the oven to 210°C/ Gas Mark 6 
  • Slice a thin layer off the length of a potato – this creates a base for hasselbacking them. Place the potato flat side down on a surface, then with a sharp knife slice three-quarters of the way through it, about ½ cm apart. Repeat with all the potatoes.
  • Finely chop all the herbs then place in a bowl with the oil and spices. Brush the potatoes with the herb mix, sprinkle them with smoked sea salt and nestle them in the skillet pan.
  • Bake the potatoes in the oven for 50 minutes then top with lardons and then bake again for an additional 10 minutes.

Cook's Notes

  • I love to eat this with steamed broccoli or a fresh green salad spritzed with lemon. 

Recommended Tools

Le Creuset Signature Cast Iron Frying Pan with Metal Handle 26cm Cerise - art-of-living-cookshop
Le Creuset Signature Cast Iron Frying Pan with Metal Handle 26cm Cerise - art-of-living-cookshop

Le Creuset Signature Cast Iron Frying Pan with Metal Handle 26cm Cerise

£90.20
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