Hasselback potatoes
Delicious Hasselback potatoes are soft inside, crispy outside, and infused with garlic rosemary olive oil.
Equipment
- oven
- baking tray
- Knife
- Wooden Spatulas or Chopsticks
Ingredients
- 5 - 6 pieces oval shaped potatoes, scrubbed clean 250g / 8oz each
- 1.5 teaspoons extra virgin olive oil
- 0.25 teaspoons cooking salt / kosher salt
Basting
- 0.25 cups extra virgin olive oil
- 1.25 teaspoons cooking salt / kosher salt
- 4 cloves garlic, skin on, smashed (optional)
- 3 sprigs rosemary (optional but recommended)
Instructions
Preparation
- Preheat oven to 200°C/400°F (180°C fan-forced).
- Cut a thin slice off the base of a potato to make it sit flat while cutting. Place the potato between 2 wooden spatulas or chopsticks to prevent cutting all the way through.
- Cut the potato into very thin slices, aiming for 2 mm.
- Drizzle each potato with 1 ½ teaspoon oil and sprinkle with ¼ teaspoon salt.
Baking
- Place the potatoes on a tray. Bake for 30 minutes, then remove from oven.
- Pour the ¼ cup olive oil over the potatoes and sprinkle the salt evenly. Add garlic and rosemary on the tray.
- Bake for another 40 minutes, basting with oil every 10 minutes.
- Check if the potatoes are soft in the center, then turn the oven up to 220°C/425°F (200°C). Baste again and bake for a further 10 - 15 minutes until extra golden.
- Serve immediately while hot and the edges are crispy!
Notes
All-rounder and floury/starchy potatoes are best. Smash garlic by putting the side of the knife against it and hitting with the palm of your hand. Leftovers will keep for 3 days but won’t be as crispy.
Nutrition
Serving: 1potatoCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 250mgPotassium: 600mgFiber: 3gSugar: 1gVitamin C: 20mgCalcium: 2mgIron: 10mg
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