Hassleback Baby Potatoes

Time: 35 mins
Serves: 4
Tags: Dairy Free, Family, Gluten Free, Potato Basics, Vegan, Vegetarian


Check out our simple and impressive Hassleback Baby Potatoes recipe for a twist on the traditional roastie! A welcome addition to any spread, these cute little potatoes bring texture and flavour, as well as fun. This recipe was created for us by food blogger Avant Garde Vegan.


  • 1000 g Blas y Tir Baby Potatoes
  • 4 tbsp Olive Oil
  • 5 Sprigs Fresh Thyme
  • 0.5 Lemon, juice & zest
  • 1 tbsp Dried Chilli Flakes
  • Sea Salt & Ground Black Pepper, to season


  1. Preheat the oven to gas mark 6, 200°C, fan 180°C.
  2. Wash the potatoes then carefully make small vertical slits, 2mm apart, three quarters of the way down each potato, all the way along.
  3. Add the potatoes to a non stick baking tray, and the rest of the ingredients and make sure each potato is coated with the oil mixture.
  4. Bake for 30-35 minutes, or until the potatoes are golden & crispy.

Top Tip

Serve as a replacement to traditional roast potatoes or as a great addition to a BBQ or buffet!

You can find out more about Avant Garde Vegan by visiting his website, here!

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