Introduction
Discover the delightful experience of making crispy, golden-brown Hasselback potatoes. This simple yet impressive dish is perfect as a side for any meal, featuring tender insides and a crispy, seasoned exterior that will have everyone coming back for more.
Detailed Ingredients with measures
Potatoes
5–6 potatoes (each about 250g/8oz), oval-shaped, scrubbed clean
Extra Virgin Olive Oil
1½ teaspoons extra virgin olive oil
Cooking Salt or Kosher Salt
¼ teaspoon cooking salt or kosher salt
For Basting
¼ cup extra virgin olive oil
1¼ teaspoons cooking salt or kosher salt
4 garlic cloves, skin on, smashed (optional)
3 rosemary sprigs (optional but recommended)
Prep Time
20 minutes
Cook Time, Total Time, Yield
First Bake: 30 minutes
Second Bake: 40 minutes
Final Crisping: 10–15 minutes
Total Time: Approximately 1 hour and 30 minutes
Yield: Serves 4-6
Instructions
1. Preheat Oven:
Set oven to 200°C/400°F (180°C fan-forced).
2. Prepare Potatoes:
Slice a thin layer off the base of each potato to create a stable surface. Place a potato between two wooden spatulas or chopsticks (each no thicker than 1cm/0.4″) to prevent cutting through completely. Make thin slices (about 2mm apart) across the potato, stopping just before the base.
3. Initial Seasoning:
Drizzle each potato with 1½ teaspoons of olive oil. Sprinkle with ¼ teaspoon of salt.
4. First Bake:
Place potatoes on a baking tray. Bake for 30 minutes.
5. Basting:
Remove from oven. Pour ¼ cup olive oil over the potatoes. Sprinkle with 1¼ teaspoons of salt. Add smashed garlic cloves and rosemary sprigs to the tray.
6. Second Bake:
Return to oven. Bake for an additional 40 minutes, basting every 10 minutes by brushing the oil from the tray over the potatoes, ensuring it seeps between the slices.
7. Final Crisping:
Increase oven temperature to 220°C/425°F (200°C fan). Baste once more. Bake for 10–15 minutes until edges are golden and crispy.
8. Serve:
Serve immediately while hot and crispy, enjoying the wonderful textures and flavors of your delicious Hasselback potatoes.
Detailed Directions and Instructions
Preheat Oven
Set the oven to 200°C/400°F (180°C fan-forced).
Prepare Potatoes
– Slice a thin layer off the base of each potato to create a stable surface.
– Place a potato between two wooden spatulas or chopsticks (each no thicker than 1cm/0.4″) to prevent cutting through completely.
– Make thin slices (about 2mm apart) across the potato, stopping just before the base.
Initial Seasoning
– Drizzle each potato with 1½ teaspoons of olive oil.
– Sprinkle with ¼ teaspoon of salt.
First Bake
– Place potatoes on a baking tray.
– Bake for 30 minutes.
Basting
– Remove from oven.
– Pour ¼ cup olive oil over the potatoes.
– Sprinkle with 1¼ teaspoons of salt.
– Add smashed garlic cloves and rosemary sprigs to the tray.
Second Bake
– Return to oven.
– Bake for an additional 40 minutes, basting every 10 minutes by brushing the oil from the tray over the potatoes, ensuring it seeps between the slices.
Final Crisping
– Increase oven temperature to 220°C/425°F (200°C fan).
– Baste once more.
– Bake for 10–15 minutes until edges are golden and crispy.
Serve
– Serve immediately while hot and crispy.
Notes
Potatoes
Select oval-shaped potatoes for even cooking and better texture.
Olive Oil
Use extra virgin olive oil for optimal flavor.
Salt
Adjust the amount of salt according to taste preference or dietary needs.
Herbs
Garlic and rosemary enhance the flavor; you can omit them if desired.
Basting
Frequent basting is key to achieving crisp edges and moist interiors.
Cook techniques
Preheating the Oven
Preheat your oven to the desired temperature to ensure even cooking.
Preparing Potatoes
Create a stable base for the potatoes by slicing a thin layer off each. Use wooden spatulas or chopsticks to help make evenly spaced slits without cutting all the way through.
Initial Seasoning
Add flavor to the potatoes by drizzling with olive oil and sprinkling with salt before the first bake.
Basting
Enhance the flavor and moisture during the second bake by basting the potatoes with oil from the tray and adding aromatic ingredients like garlic and rosemary.
Final Crisping
Increase the oven temperature to achieve a crispy, golden exterior on the potatoes during the final baking phase.
FAQ
Can I use different types of potatoes?
Yes, a variety of potatoes can be used, but oval-shaped potatoes work best for this technique.
What if I don’t have fresh rosemary?
Dried rosemary or other herbs can be used for seasoning, but fresh herbs will provide a better flavor.
How do I know when the potatoes are done?
The potatoes are ready when the edges are golden and crispy, and they can be easily pierced with a fork.
Is it essential to baste the potatoes?
While not strictly necessary, basting helps keep the potatoes moist and enhances their flavor and crispiness.
Can I prepare the potatoes in advance?
You can prepare the potatoes ahead of time and store them in the fridge, but it’s best to bake them fresh for optimal texture.
Conclusion
The crispy, herbed potatoes prepared using this method offer a delightful combination of textures and flavors. The careful slicing allows the seasoning to seep into every layer, resulting in a dish that is both visually appealing and irresistibly tasty. Basting with olive oil, garlic, and rosemary enhances the overall taste, providing a savory aroma and crunchy exterior. Serve these potatoes as a side dish to elevate any meal.
More recipes suggestions and combination
Loaded Hasselback Potatoes
Top your sliced potatoes with cheese, sour cream, chives, and bacon bits for an indulgent twist.
Herb and Lemon Roasted Potatoes
Add lemon zest and a mix of herbs such as thyme and parsley for a fresh and zesty flavor profile.
Spicy Cajun Potatoes
Incorporate Cajun seasoning into the oil for a spicy kick that complements the potatoes’ natural flavor.
Pesto-Topped Potatoes
Drizzle pesto sauce over the baked potatoes and finish with toasted pine nuts for an Italian-inspired dish.
Cheesy Garlic Potatoes
Sprinkle grated parmesan or mozzarella cheese over the potatoes during the final baking phase for a cheesy crust.
Sour Cream and Chive Dip
Serve the potatoes with a side of sour cream mixed with fresh chives for a creamy, tangy dipping option.
