Description
This Hasselback potatoes recipe delivers soft, fluffy interiors with delightfully crispy edges, enhanced by a fragrant garlic rosemary olive oil. Perfect as a flavorful side dish, these potatoes fan out beautifully thanks to precise slicing, allowing seasoning to penetrate deeply and create a deliciously crunchy texture.
Ingredients
Scale
Main Ingredients
- 5 to 6 x 250g / 8oz potatoes
- 1 1/2 tsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt
Seasoning and Flavoring
- 1/4 cup extra virgin olive oil
- 1 1/4 tsp cooking salt / kosher salt
- 4 garlic cloves, skin on, smashed (optional)
- 3 rosemary sprigs (optional but recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Wash and dry the potatoes thoroughly to remove any dirt.
- Slice Potatoes Thinly: Carefully make thin, evenly spaced cuts along each potato, slicing about three-quarters of the way through without cutting all the way, so the potatoes fan out while baking.
- Initial Seasoning: Brush the potatoes with 1 1/2 teaspoons of extra virgin olive oil, then sprinkle 1/4 teaspoon of salt over them to season.
- Prepare Flavored Oil: In a small bowl, mix 1/4 cup extra virgin olive oil with 1 1/4 teaspoons salt. Add the smashed garlic cloves and rosemary sprigs to infuse flavor.
- Arrange for Baking: Place the sliced potatoes on a baking tray or dish. Spoon or brush the flavored olive oil mixture generously over the potatoes, ensuring it seeps into the slices.
- Bake: Bake the potatoes in the preheated oven for about 80 minutes, until the edges are crisp and golden while the insides are tender.
- Baste Occasionally: Every 20 minutes, spoon the olive oil and herb mixture over the potatoes to maintain moisture and enhance flavor.
- Final Touch and Serve: Once baked, remove the garlic cloves and rosemary if desired. Serve the Hasselback potatoes hot as a delicious side dish.
Notes
- Use oval-shaped potatoes for best fanning effect.
- Thin, even cutting is key to achieving crispy edges and soft centers.
- Irregular or thicker slices will still taste delicious, so don't stress about exact knife skills.
- Brushing with garlic rosemary olive oil multiple times during baking intensifies flavor and moisture.
- Optionally, you can remove garlic cloves and rosemary after baking for a milder taste.
- Watch the potatoes near the end of cooking to avoid over-browning.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
