Honey Garlic Glazed Hasselbacks
These are no ordinary hasselbacks. These are HONEY GARLIC GLAZED hasselbacks. Oh yes. They’re crunchy, sweet and deserve a prime spot on your plate because these will be the star of the show.
I couldn’t believe my eyes when this recipe hit 18 MILLION views on TikTok 😍So you owe it yourself to find out why these were so popular. I actually went through a bit of a hasselback obsession myself a while back and made literally every flavour combo possible – from salt n pepper hasselbacks to maple bacon snacklebacks and even mini ones doused in confit garlic, I honestly couldn’t stop.
Personally, I feel a hasselback potato is absolutely perfect for this recipe because all those little slits soak up the honey mustard garlic glaze so you don’t lose any of that liquid golden loveliness on the tray. Plus as an added bonus, you don’t need to par-boil these potatoes meaning you can let your oven do most of the work for you and save on a bit of washing up – Poppy Cooks sharing all the ways to avoid having to wash any extra pots!
What I also love about a hasselback is that they look pretty impressive on the plate, yet are so simple to make. You just need a sharp knife and two utensils that you can place either side of the spud to prevent you slicing all the way through. Easy!
Don’t forget to tag me in your photos because ya gal has always got time to sit and stare at pictures of lovingly prepared potatoes.
Ingredients
- 8 maris piper potatoes
- Sprinkle of fine salt
- Crack of black pepper
- 3 tbsp butter
- 2 tbsp runny honey
- 1 tsp mustard
- 3 cloves of garlic
- Drizzle of oil
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- To make the hasselbacks use two utensils (like chopsticks or wooden spoons) either side of each potato and make cuts almost all the way through. Make sure you don't cut through to the bottom as your potato will fall apart...obvs.
- Get the spud onto a baking tray and drizzle oil all over. Get the oil rubbed into those cuts!
- Heavily sprinkle with seasoning and place in the oven for 30-40 mins.
- After this time, baste with butter and return to the oven for 30-40 mins. Again, make sure the butter gets into the cuts you've made.
- Next, grab a pan and add the honey, mustard and garlic. Cook slowly for 5 mins until bubbling. You can play around with quantities here depending on your preference.
- After the 30-40 mins is up, add the honey glaze to the potatoes and get them back in the oven for a final 15 mins. And then…enjoy! Make sure you get the honey mixture right into all those spuds as you want each mouthful to be bursting with flavour!