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Hasselback Potatoes Recipe

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★★★★★

4.7 from 76 reviews

Hasselback potatoes are a delicious and visually striking way to prepare potatoes, featuring thin, crisp slices fanned out like an accordion. Baked with olive oil, salt, garlic, and rosemary, these crispy yet tender potatoes make a perfect side dish with a delightful texture and flavor.

Ingredients

Scale

Potatoes

  • 5 – 6 potatoes (each about 250g / 8oz)

Seasoning and Oil

  • 1 1/2 tsp extra virgin olive oil (for rubbing)
  • 1/4 tsp kosher or cooking salt (for rubbing)
  • 1/4 cup (60 ml) extra virgin olive oil (for basting)
  • 1 1/4 tsp kosher or cooking salt (for sprinkling during baking)

Aromatics (Optional but Recommended)

  • 4 garlic cloves, skin on, smashed
  • 3 rosemary sprigs

Instructions

  1. Preheat the Oven: Preheat your oven to 200°C/400°F (180°C fan-forced) to ensure it’s at the right temperature for baking the potatoes.
  2. Prepare the Potatoes: Slice a thin piece off the base of each potato so it rests flat. Place the potato between two wooden spatulas or chopsticks (no thicker than 1cm / 0.4″) to act as a guard, then cut very thin 2 mm slices along the potato without cutting all the way through. Slices on the edges can be slightly thicker for extra crispiness.
  3. Rub with Oil and Salt: Drizzle each potato evenly with 1 1/2 tsp extra virgin olive oil and sprinkle 1/4 tsp kosher salt over all potatoes, rubbing it in gently.
  4. Bake the Potatoes – First Stage: Arrange the potatoes on a baking tray and bake for 30 minutes. At this stage, the slices will begin to separate slightly.
  5. Baste with Oil and Season: Remove the potatoes from the oven. Pour 1/4 cup extra virgin olive oil evenly over the potatoes, sprinkle 1 1/4 tsp salt over, and toss the smashed garlic cloves and rosemary sprigs onto the tray for flavor.
  6. Bake and Baste Repeatedly: Return the tray to the oven and bake for another 40 minutes, basting generously every 10 minutes. Use a brush to press down on the potatoes, encouraging oil and salt to drip between slices to help them fan out further.
  7. Crisp the Edges: Check the potatoes for tenderness with a knife. When soft in the center, increase oven temperature to 220°C/425°F (200°C fan). Baste once more and bake for an additional 10-15 minutes until edges become golden and crispy.
  8. Serve Immediately: Serve the hasselback potatoes hot to enjoy the lovely crisp edges and tender centers. Peeling off the crispy end bits is especially delightful.

Notes

  • Use wooden chopsticks or spatulas to avoid cutting all the way through the potatoes when slicing thinly.
  • The garlic and rosemary are optional but add wonderful aroma and flavor during baking.
  • Be generous with the basting oil to get the best crispy texture and ensure the slices fan out well.
  • Check for doneness by inserting a knife; potatoes should be soft in the center before increasing oven temperature.
  • Adjust salt quantities as per taste preference.

Keywords: Hasselback potatoes, baked potatoes, crispy potatoes, roasted potatoes, Swedish recipe, garlic rosemary potatoes, olive oil potatoes

Find it online: https://thefoodrecipe.com/hasselback-potatoes-recipe/