Hasselback Potatoes

Name: Hasselback Potatoes
Total time: 55 min
Yield: 4 people
Ingredients: 1.3 lb Medium potatoes; 3 tbsp Olive oil; 1 tsp Fine salt; 1 sprig Fresh rosemary (optional)

Vegan • Vegetarian • Gluten-Free • Dairy-FreeBaking • 5 Ingredients or LessComfort Food

Medium

55min

210kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Whole potatoes sliced into thin strips, seasoned with oil and salt, roasted in the oven until super crispy on the outside and soft on the inside.

The hasselback potatoes, known worldwide for their accordion shape, are a visually stunning and delicious side dish, incredibly crispy on the outside and soft and melting on the inside. This classic and timeless recipe is the perfect demonstration of how a few ingredients are enough to transform a simple dish into a culinary masterpiece. Using your potatoes, some excellent olive oil, and a pinch of salt, you will get a rustic and exceptional flavor that will win everyone over. The fundamental trick of this preparation lies in the cut: slicing the hasselback potatoes with a knife regularly and deeply, but without reaching the bottom. This technique allows the oil and salt to penetrate deep into the gaps during baking, creating golden, separate, and irresistibly crispy petals on the surface. You can enjoy your hasselback potatoes as they are to savor their most authentic side, or decide to enrich them with your favorite aromatic herbs, such as fresh rosemary or thyme for a Mediterranean scent. They are the ideal and impressive side dish to accompany roasts, meat main courses, or simply to snack on with your hands as a tasty appetizer at an informal dinner. Preparing hasselback potatoes is much simpler than it seems, especially if you use the clever trick of chopsticks or wooden spoons to safely stop the knife blade during slicing.

Ingredients

600 g Medium potatoes (4 medium potatoes)
3 tbsp Olive oil
1 tsp Fine salt
1 sprig Fresh rosemary (optional) (1 sprig)

Instructions

1
Preheat the oven to 200°C.
2
Thoroughly wash the potatoes under running water to remove any soil residue and dry them very well. Do not peel them.
3
Place each potato on the cutting board, putting two chopsticks (or the handles of two wooden spoons) along its long sides. With a knife, cut the potatoes into thin slices about 3-4 millimeters thick, stopping when the blade touches the sticks so that the base remains attached.
4
Arrange the sliced potatoes on a baking tray.
5
Generously brush the surface with olive oil, trying to slide some olive oil between the slices as well.
6
Season evenly with fine salt and fresh rosemary leaves, letting them fall into the gaps.
7
Bake and cook for about 50-60 minutes. Halfway through cooking, you can brush the potatoes again with the olive oil that has fallen to the bottom of the tray to make them even crispier.
8
Remove from the oven when the potatoes are well browned, fanned out, and tender inside. Serve hot.

Chef's Tips

•Using chopsticks on the sides of the potato is the perfect trick to avoid the risk of cutting it in half with the knife.
•For a more indulgent touch, 10 minutes before the end of cooking, you can add grated cheese or breadcrumbs to the surface.
•If the skin of the potatoes is very thick, you can brush them with a little melted butter instead of oil for a softer result.

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Recipe By

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