Description
Hasselback Potatoes are thinly sliced roasted potatoes that originated in Sweden. The cuts create a crispy texture on the outside while keeping the inside soft and creamy.
Ingredients
Scale
- 1 kg (2.2 lbs) medium-sized potatoes (Yukon Gold or red potatoes work well)
- 3 tablespoons olive oil or melted butter
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary or thyme, finely chopped
- Salt and freshly ground black pepper to taste
- 50g (2 oz) grated Parmesan cheese (optional topping)
Optional Add-Ins:
- Chili flakes for a spicy kick
- Lemon zest for a zesty flavor
Instructions
Step 1: Prepare the Potatoes
- Preheat your oven to 200°C (400°F).
- Wash and dry the potatoes thoroughly. Place each potato on a cutting board and slice thin slits about 3/4 of the way through, ensuring you don’t cut all the way down. Use chopsticks or wooden spoons as guides to prevent over-slicing.
Step 2: Season the Potatoes
- Mix olive oil, minced garlic, rosemary, salt, and black pepper in a small bowl. Brush the mixture generously over the potatoes, ensuring it gets into the slits for maximum flavor.
Step 3: Roast the Potatoes
- Place the potatoes on a baking tray lined with parchment paper. Roast in the oven for 50-60 minutes, brushing with more olive oil halfway through to keep them moist and help them crisp up.
Step 4: Add Toppings
- If desired, sprinkle grated Parmesan cheese over the potatoes in the last 10 minutes of baking for a cheesy, golden crust.
Step 5: Serve and Enjoy
- Remove the potatoes from the oven, garnish with extra fresh herbs, and serve hot alongside your favorite main dishes.