Introduction
Hasselback potatoes are a delightful twist on the classic roasted spud, combining crispy edges with a tender interior and enhanced flavors. This recipe incorporates garlic and rosemary, elevating the dish to a new height while remaining simple and easy to follow. With the right type of potatoes and careful preparation, you can achieve a stunning presentation and an exquisite taste that is perfect for any occasion.
Detailed Ingredients with measures
5 – 6 x 250g / 8oz potatoes, oval shaped regular or floury, scrubbed clean (Recommended types: Sebago, desiree, Yukon Gold, russet, Maris piper, King Edward)
1 1/2 tsp extra virgin olive oil
1/4 tsp cooking salt / kosher salt
1/4 cup extra virgin olive oil (for basting)
1 1/4 tsp cooking salt / kosher salt (for basting)
4 garlic cloves, skin on, smashed (optional)
3 rosemary sprigs (optional but recommended)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: Serves 4-6
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 200°C (400°F) or 180°C with fan-forced setting.
Prepare the Potatoes
Scrub the potatoes clean and ensure they are oval-shaped. Cut a thin slice off the base of each potato to create a flat surface. This will help stabilize them while you cut.
Set Up Your Cutting Guides
Place each potato between two wooden spatulas or chopsticks, ensuring the gap is no thicker than 1 cm (0.4 inches). This will prevent the knife from cutting all the way through the potato.
Slice the Potatoes
Carefully cut the potatoes into thin slices, aiming for approximately 2 mm in thickness. The edges can be slightly thicker, as they will crisp up nicely during baking.
Season the Potatoes
Drizzle each potato with 1 1/2 teaspoons of extra virgin olive oil and sprinkle 1/4 teaspoon of cooking salt evenly across all potatoes, rubbing it in gently.
Bake the Potatoes (First Phase)
Place the prepared potatoes on a baking tray and bake in the preheated oven for 30 minutes.
Baste the Potatoes (First Basting)
After 30 minutes, remove the tray from the oven. The potato slices should be slightly less stuck together. Pour 1/4 cup of olive oil over the potatoes and sprinkle 1 1/4 teaspoons of cooking salt evenly over them. Add the smashed garlic cloves and rosemary sprigs to the tray.
Bake the Potatoes (Second Phase)
Return the potatoes to the oven and bake for an additional 40 minutes. During this time, baste the potatoes every 10 minutes with the oil from the tray. Brush across the surface with slight pressure to encourage the oil and salt to seep between the slices.
Check for Softness
After 40 minutes, check the potatoes with a knife to ensure they are soft in the center.
Crisp the Potatoes
Once soft, increase the oven temperature to 220°C (425°F) or 200°C with fan-forced setting. Baste the potatoes again and bake for a final 10 to 15 minutes until the edges are golden and crispy.
Serve
Remove the potatoes from the oven and serve immediately while hot. The edges will be crispy, and you can enjoy peeling off the end bits for a delicious treat.
Notes
Potatoes
For best results, use all-rounder, floury, or starchy potatoes. In Australia, Sebago and Desiree are ideal. In the US, Yukon Gold and russet are great options, while in the UK, Maris Piper and King Edward are recommended.
Salt
It may seem like a lot of salt when sprinkled on, but it will distribute evenly during the basting process.
Garlic and Herbs
To smash the garlic, place the side of a knife against it and hit with the palm of your hand to burst it open but keep it mostly intact. This will infuse the oil with garlic flavor without leaving behind burnt bits. If you don’t have rosemary, try using fresh thyme or sage instead.
Slicing Technique
Thin slices help the potatoes fan out more during baking, allowing the oil and salt to drip between them for crispy edges. If the slices don’t fan out, you can gently coax them open while basting.
Leftovers
Any leftovers can be stored for up to three days, but they will not maintain the same crispy texture as when first served.
Cook techniques
Hasselback Slicing
Cut the potatoes into very thin slices, aiming for 2 mm thickness. Ensure the cuts do not go all the way through by using wooden spatulas or chopsticks as supports.
Oiling and Seasoning
Drizzle each potato with olive oil and sprinkle with salt. Ensure even distribution to enhance flavor during baking and basting.
Baking Process
Bake the potatoes at 200°C/400°F for the initial phase. After 30 minutes, baste with additional olive oil and salt, and add garlic and rosemary for flavor.
Basting Technique
Baste the potatoes every 10 minutes to encourage the oil and salt to penetrate between the slices. This helps in achieving a crispy edge and separates the slices.
Crisping Up
Increase the oven temperature to 220°C/425°F after the potatoes are soft in the center to enhance crispiness. Baste again before baking for an additional 10-15 minutes.
FAQ
What type of potatoes are best for Hasselback potatoes?
Floury or starchy potatoes are recommended, such as Yukon Gold, russet, Maris Piper, or King Edward.
Can I use dried herbs instead of fresh?
Fresh herbs are preferred for flavor. Dried herbs may burn and not provide the same taste.
How do I avoid cutting potatoes all the way through?
Use wooden spatulas or chopsticks to limit the depth of your knife cuts.
What if my potatoes don’t fan out during baking?
Gently coax the slices open while basting by applying pressure with a brush or using a butter knife if necessary.
How should I store leftovers?
Leftovers can be kept for up to 3 days, although they will lose their crispiness when reheated.
Conclusion
The Hasselback potatoes you’ve prepared are a delightful combination of crispy edges and tender interiors, enhanced with the fragrant touch of garlic and rosemary. Each bite offers a burst of flavor, making it an impressive side dish for any meal. Enjoy serving these gorgeous potatoes as they are or pair them with your favorite condiments and main dishes for an elevated dining experience.
More recipes suggestions and combination
Cheesy Hasselback Potatoes
Add shredded cheese such as cheddar or mozzarella between the potato slices during the last 10 minutes of baking for a cheesy twist.
Bacon and Herb Hasselback Potatoes
Incorporate cooked, crumbled bacon and fresh herbs like parsley or chives between the slices for added flavor and texture.
Sour Cream and Chive Topping
Serve the Hasselback potatoes with a dollop of sour cream and a sprinkle of chopped chives for a creamy and refreshing contrast.
Spicy Hasselback Potatoes
Sprinkle some paprika, cayenne pepper, or your favorite spicy seasoning over the potatoes before baking for a kick of heat.
Lemon and Dill Hasselback Potatoes
Drizzle some lemon juice and sprinkle fresh dill on top before serving for a zesty and aromatic finish.
Garlic Butter Hasselback Potatoes
Use melted garlic butter instead of olive oil for an additional richness and deeper garlic flavor.
