Print
Best Hasselback Potatoes
A surprisingly cute looking potato side dish!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories per serving 299 kcal
Ingredients
- 8 medium waxy potatoes
- 2 tbsp unsalted butter
- 4 small garlic cloves
- olive oil
- pepper
- salt
Instructions
-
Scrub the potatoes under cold running tap water but don’t peel them. Let the potatoes drain for a few minutes. Then transfer them to a medium pan and add water and a tiny pinch of salt.
-
Cook the potatoes over high heat for 7 to 9 minutes until a little tender but not soft. Drain the potatoes and let them cool a bit.
-
Cut a little slice off the potatoes because this will keep them straight while baking.
-
Then sow slice the potato finely. To avoid slicing it in half, here’s how I do it. I put the potato in between 2 chopping boards that have the same hight. Then run your knife along the top of the potato that sits above the chopping boards. The bottom will remain in one piece without too much effort.
-
Put the potatoes on an oiled oven tray. Slice the garlic clove finely and then push a few slivers in between the sliced potato.
-
Cut the butter into tiny wedges and fill the remaining empty gaps of the potato. Season generously with pepper and salt.
-
Then bake the potatoes in a preheated oven at 428°F (220°C) for 45 minutes. Turn off the heat. Remove the hasselback potatoes, drizzle with extra olive oil and extra pepper and salt. Put them straight back in the hot oven for another 25 minutes until nicely brown and crisp. Remove the hasselback potatoes from the oven and serve hot.
