The Potato - A Series #1

The Potato - A Series #1

When looking for a side dish to accompany your meat-filled meals, the potato is always an easy choice. It is versatile, whether it comes in the form of a crispy Simba chippie or taking part in the delicate dance between mince and mash, the potato is for every occasion. And of course, it is undoubtedly delicious - you find me someone who doesn’t go weak at the knees for our starchy friend and I’ll eat my apron. 

The hassle-free Hasselback potato with a garlic-and-thyme oil.

To kick off the series, we introduce our Hassle-free Hasselback potato. The Hasselback is a sneaky way of looking like a top chef without having to do much. It’s easy on the eyes, easy to make and of course, a 10/10 on the Salivation Scale.

You will need:

  • Potato
  • Olive oil (we use Kleinbergskloof Extra Virgin Olive Oil)
  • Butter
  • Garlic
  • Thyme sprigs
  • Salt/ pepper
  • Wooden spoons/chop sticks



Begin with the garlic-and-thyme oil, it will take roughly 15-20 minutes to make so we recommend getting started on that while your oven pre-heats - a toasty 220 degrees C if you will.

Garlic-and-thyme Oil

  • Start by warming olive oil and butter in a sauce pan over a medium heat
  • Add the thyme sprigs and garlic, and bring all to a light simmer
  • After about 15 minutes remove the thyme sprigs
  • Set aside to cool



Prepping the potato

  • Scrub the potato clean and pat dry with a paper towel.
  • Thinly slice the potato ¾ of a way through. An easy way of slicing the potato without cutting through it is by using two wooden spoon, or chopsticks. By placing the potato in between the wooden spoon/ chopsticks, it acts as a barrier between the counter and the last connected part of the potato.
  • Brush the potato with the oil, making sure not to use all of it.
  • Add a generous sprinkle of salt and pepper and slide into oven


30 minutes into the bake.

  • Remove the pan from the oven and gently peel open the layers that haven’t already separated
  • Oil the potato again and this time don’t be shy. Make sure you get oil into every nook and cranny
  • Bake for another 20 minutes


The final lap

  • After roughly 20 minutes remove the potato
  • Tuck slithers garlic gloves between every 4th/5th slit and return to the oven
  • Bake for another 10-15 minutes


Serve immediately.