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These crispy Hasselback Potatoes are a sure crowd pleaser, especially when accompanied with baked beans!
Wash the potatoes, then use 2 chopsticks (or something similar) and a sharp small knife to cut them into the Hasselback shape, whilst you preheat your oven to 200C. Place a potato onto a cutting board in between 2 chopsticks, hold everything in place firmly with one hand, whilst cutting the potatoes along the top into roughly 2mm Hasselback slices. The chopsticks will prevent you from cutting all the way through, so your potato shape is still intact. Repeat until all potatoes are cut.
Melt the vegan spread over low heat, then sprinkle in the paprika powder and a sprinkle of salt and pepper.
Transfer the potatoes onto an ovenproof dish, drizzle with the vegan spread mixture, sprinkle with breadcrumbs and roast at 200C for 30-40 minutes or until wonderfully golden and crispy.
In the meantime, heat the BBQ Baked Beans over low heat and serve the Hasselback potatoes alongside the beans with a dollop of dairy-free yoghurt and some fresh chives.