Tasty Hasselback Potatoes Recipe

Tasty Hasselback Potatoes Recipe: Normal baked potatoes are good. Super Hasselback potatoes! Baste with garlic rosemary olive oil for softness and crispiness. Perfect roast potatoes!

Tasty Hasselback Potatoes Recipe

Ingredients

• 5 – 6 x 250g / 8oz potatoes , oval shaped regular or floury, scrubbed clean (Aus: Sebago (dirt brushed), desiree, US: Yukon Gold, russet, UK: Maris piper, King Edward, Note 1)
• 1 1/2 tsp extra virgin olive oil
• 1/4 tsp cooking salt / kosher salt

Basting

• 1/4 cup extra virgin olive oil
• 1 1/4 tsp cooking salt / kosher salt (Note 2)
• 4 garlic cloves , skin on, smashed (optional) (Note 3)
• 3 rosemary sprigs (optional but recommended) (Note 3)

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2-mm hasselback slice. Apply 1 1/2 tsp oil and 1/4 tsp salt. Bake 30 min at 200°C/400°F (180°C fan). Add oil, salt, garlic, and rosemary to tray.

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Bake 40 more minutes, basting generously every 10 minutes (oil between slices is crucial), until done. Baste and bake 10–15 minutes until golden at 220°C/425°F (200°C fan).

Preheat oven to 200°C/400°F (180°C fan-forced). Cut prep: Slice a potato’s base thinly to make it flat while cutting.

To avoid accidently cutting through the potato, place it between two wooden spatulas or chopsticks

Cut the potato into 2 mm pieces. As potato edges crisp, cutting can be thicker.  1 1/2 tsp oil on each potato and rub 1/4 tsp salt on all.

Place potatoes on a tray. After 30 minutes, remove from oven. The potato slices should be less “stuck” together. Pour 1/4 cup olive oil over potatoes and sprinkle salt equally.

Don’t worry if it seems like a lot—the salt is spread afterward! Throw garlic and rosemary on the tray.

Bake/basting – Baste the potatoes with oil on the tray every 10 minutes for another 40 minutes. To drop oil and salt off potatoes, brush with pressure. The slices will fan out further with oil between them.

Turn the oven up to 220°C/425°F (200°C) when the potatoes are soft in the middle (check with knife). Baste the potatoes again and bake for 10–15 minutes to golden the edges.

I am aggressive with this stage; others want less crispy edges. When heated and crispy, serve immediately! Best part: peeling off the ends.

Nutrition

• Calories: 318kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 6g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 9g
• Trans Fat: 0.3g
• Cholesterol: 20mg
• Sodium: 400mg
• Potassium: 899mg
• Fiber: 3g
• Sugar: 1g
• Vitamin A: 242IU
• Vitamin C: 12mg
• Calcium: 34mg
• Iron: 2mg