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How to make Hassleback Potatoes

Roasted potatoes rubbed in spices are sinful delights.

Add to that, the goodness of butter cunningly concealed in its slices and a tantalizing dollop of tzatziki sauce — you have a side dish that is hard to resist.

Hassleback Potatoes promises you just that.

Here’s the recipe:


  • 4 potatoes, medium size
  • 2 to 3 tbsp salted butter, thinly sliced
  • 4 slices bacon, mushrooms diced (optional)
  • 1 cup shredded sharp mozzarella/cheddar cheese
  • 2 tbsp chopped chives
  • 2 tsp chopped green chillies

For the spice rub
Salt, pepper, few sticks of dried rosemary, some red chilli flakes, a little oregano and a light drizzle of extra virgin olive oil.


  • Preheat oven to 200 degrees C.
  • Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.
  • Add butter slices between the cuts.
  • Give the potatoes a thorough rub with the spice mix.
  • Transfer potatoes to a baking sheet.
  • Place into oven and bake until the outsides are browned and crisp for about one hour.
  • Top with cheese and bake until melted, an additional five minutes.
  • Heat a pan over medium high heat.
  • Add bacon and mushrooms (optional) and cook until brown and crispy, about 6 to 8 minutes.
  • Transfer to a paper towel-lined plate.
  • Serve potatoes immediately, topped with the tzatziki sauce, bacon, mushrooms, chives and chillies!