Spicy hasselback potatoes

6 servings Prep: 15 mins, Cooking: 45 mins
Rate this recipe
Pay homage to baby potatoes and rebel against LCHF and banting.

By Bits of Carey July 16 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

500 g baby potatoes
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1 ml paprika — smoked
1 ml nutmeg — ground
1/2 tsp dried mixed herbs
3 Tbs fresh chillies — 573
Tap for ingredients
Tap for ingredients


Preheat the oven to 200°C.

Slice the potatoes – but don’t make the incisions completely through the potatoes. Try placing a potato on a dessert spoon when slicing to prevent this.

Combine the seasoning and olive oil together and rub all over the potatoes until well coated.

Place onto a baking tray and roast for +- 45 minutes or until crispy.

Click here for Bacon and rosemary roasted baby potatoes
Click here for Crushed rosemary and rock salt roast potatoes

Recipe reprinted with permission of Bits of Carey. 

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.