55 mins
Ingredients for Hasselback Potatoes
Currently displaying quantities in US Imperial Measurements
How to Cook Hasselback Potatoes
- Peel the potatoes (or not!) then place them on a chopping board and, starting from one end, cut almost all the way through cutting from side to side, at about one-eighth inch (3mm to 4 mm) intervals.
- Peel and thinly slice the garlic. Arrange the potatoes in a baking tray and insert the garlic slices between the slits. Scatter some butter on top of each potato, then drizzle the olive oil over. Sprinkle them with coarse sea salt and freshly ground black pepper.
- Bake the potatoes in a preheated moderate oven (Mk 7 - 425ºF - 220ºC) for about 45-60 minutes or until they turn crispy and the flesh is soft. Large potatoes can take up to 1 hour and 10 minutes; 40 minutes should be fine for new potatoes. Test with a fork, or the tip of a knife to see whether the flesh is soft.
GRAHAM'S HOT TIP:
If you are serving something that already contains garlic (like Chicken Kiev) you may want to use fresh sage instead of garlic. Just tuck a some torn sage leaves into each slit.
Reviews of Hasselback Potatoes
July 28 2014 These were great. They look really good and the taste, with the thin slice of garlic deep in the cuts is perfect for a garlic-loving family like us. I guess you could do them without the garlic, but then you might as well just do a baked potato!! taraH (1 review) |
November 30 2012 Brilliant way to do something different with your potatoes. Easy to do and very tasty. Thanks. GinaFS (2 reviews) |
What To Eat Tonight
Pork, beef, turkey, it doesn't matter - a sausage is a great way to get protein on you plate quickly and easily with maximum pleasure!
The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.
Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.
Other Vegetables Recipes
The 'Provençale' style of cooking (which includes tomato, onion, garlic and oil) originated in southern France and has a very distinct flavour.
Red Cabbage is a close relative to the everyday white (or green) cabbage and is quite delicious when cooked with apple.
I remember well as a child delighting in the traditional Lancashire Potato Cakes. Not only are they simple and inexpensive, they freeze well too.