Hasselback potatoes – by Tania Logan, Dietitian and Diabetes Educator

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Recipes


8 large, white skinned potatoes

2 tbsp canola oil

2 tbsp butter, melted

1/3 cup chives, snipped

Salt for seasoning


  1. Pre heat the oven to 200 oC .
  2. Peel the potatoes and halve length ways. Place one half of a potato, cut side down, on a chopping board.  Without cutting all the way through the potato, make thin evenly cut slices at approximately 5 mm intervals.  Repeat with the remaining potato halves.
  3. Place the potatoes in a bowl and toss gently with the oil.
  4. Place potatoes on a baking tray and season with salt. Bake in the oven for 30 minutes, gently turn them after 15 minutes.
  5. Remove the potatoes from the oven and turn them sliced side up. Spoon melted butter evenly over the potatoes and sprinkle with chives.  Return to the oven for a further 30 minutes.


Tania’s tip

  • This recipe is suitable for people requiring a low chemical elimination diet.
  • It is also suitable for people requiring gluten free and low lactose.



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