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U.S. Spicy Hasselback Potatoes

Learn to cook this awesome recipe during this Ramadhan -- U.S. Spicy Hasselback Potatoes, presented to you by Chef Timothy!

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Potato Type: Russet
Prep Method: Baked


Side DishMain Dish

Prep Time

10 Mins

Cook Time

50 Mins


Learn to cook this awesome recipe during this Ramadhan -- U.S. Spicy Hasselback Potatoes, presented to you by Chef Timothy!



Yield: 10 Hasselback potatoes / 5 portions (2 Hasselback potatoes per portion)

  • U.S. Russet Potatoes X 1 Kg
  • Dry Shrimp X 50gms
  • Red Chilli Flakes X 10gms
  • Red Onion Slice X 70gms
  • Black Pepper Crush X As Needed
  • Rock Salt X 50gms
  • Garlic Peel X 50gms
  • Light Soy Sauce X 20gms
  • Corn Oil X 130gms
  • Spring Onion X 50gms
  • Baking Soda X 10gms
  • Ginger Slice X 20gms
  • Salt X As Needed


  • Dry Shrimp (Wash 3 Times) 50gms
  • Garlic Peel 50gms
  • Garlic Peel 50gms
  • Red Chilli Flakes 10gms
  • Light Soy Sauce 20gms
  • Red Onion Slice 70gms
  • Corn Oil 130gms


Method to prepare dry shrimp chili oil

1          Blend all the above ingredients until smooth. Transfer to braising pan, bring to boil, then simmer until dark & caramelized. Keep chilled or frozen as needed.

Method to prepare U.S. Spicy Hasselback Potatoes

1          Cut the 1 kg of potatoes into half lengthwise, place in water. Once all potatoes are cut in half, to make hassle back cuts using chopsticks as a guide. Then place into stock pot with 50 gm of rock salt, 10 gm of baking soda and 5 liters of room temperature water.

2          Place on fire and bring to boil, once boil, reduce to a slow simmer and start timer for 20 minutes. After 20 mins, once potatoes are slightly soft, strain the potatoes carefully, let steam dry for 5 minutes.

3          Then lay potatoes cut side down onto baking tray lined with parchment paper. Bake at 150°C for 20 minutes, then remove from oven & let cool. Place in container and keep chilled.

4          Remove precooked Hasselback potatoes from chiller. For each Hasselback potatoes, you place in deep fryer at 180°C for 5 minutes or until crisp and internal temperature is hot. Once done remove onto metal plate, season with 1 pinch of salt and pepper then top with 1 tbs of chili oil, use a tablespoon to press chili oil onto the Hasselback potatoes.

5          Place in oven at 200°C until chili oil has melted into potato. Remove from oven and top with 1 pinch of slice spring onion. Serve immediately.


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