Hasselback Potatoes

Hasselback Potatoes

Yummy side dish for Christmas or anytime!

Prep time: 35 minutes

Cooking time: 40 minutes

Portions: 6 to 8



5 small sweet potatoes

10 to 12 Yukon Gold potatoes or any yellow potatoes

30 ml (2 tbsp) extra virgin olive oil

1 small jalapeno pepper, cut in wedges, seeds removed

60 ml (¼ cup) of dried cranberries

15 ml (1 tsp) cinnamon

2.5 ml (½ tsp) kosher salt


Pre-heat oven to 350°F. Slice the Yukon Gold potatoes in 1/8 inch wedges, leaving the bottoms attached. To prevent cutting all the way through, you can use a wooden spoon or a chopstick at the bottom of the potato. The sweet potatoes can be peeled or left with the skin on. Slice in 1/8 inch wedges, using the same technique as for the Yukon Golds. The idea is to slice them a bit thicker since they cook faster. In a large bowl, mix together the potatoes with the rest of the ingredients, making sure to coat them all with the oil and spices. Transfer to a baking dish, facing the potatoes up. Bake for 35 to 40 minutes, or until golden brown, and cooked through to the centre. Serve as side dish!