why make this recipe
Hasselback Potatoes look fancy but they are easy to make. They get crispy on the outside and soft inside. You can make them with simple herbs and garlic. If you like other potato dishes, try this baked potatoes with crispy broccoli and bacon for a different side.
introduction
This recipe uses regular potatoes, olive oil, garlic, and fresh herbs. You make thin slices so the oil and herbs get inside. The result is a tasty, crisp potato with good flavor. It works for family meals or guests.
how to make Hasselback Potatoes
Follow the steps below. Take care not to cut all the way through the potato. Use a wooden spoon or chopsticks under the potato to stop your knife.
Ingredients :
- 4 large potatoes
- 4 cloves of garlic
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Directions :
- Preheat your oven to 425°F (220°C).
- Wash and dry the potatoes. Carefully slice them thinly, making sure not to cut all the way through (stop about 1/4 inch from the bottom).
- In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Brush the mixture generously over the potatoes, making sure it gets into the cuts.
- Place the potatoes on a baking sheet and bake for 45-60 minutes, or until crispy and golden.
- If using, sprinkle Parmesan cheese over the potatoes in the last 10 minutes of baking.
- Serve hot and enjoy!
how to serve Hasselback Potatoes
Serve hot straight from the oven. You can add extra butter, a sprinkle of fresh herbs, or a little sour cream. These potatoes go well with meat, fish, or a simple salad. For a different bread side, serve them with focaccia with zucchini and potatoes.
how to store Hasselback Potatoes
Let the potatoes cool to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep them crisp. Avoid microwaving if you want to keep the texture.
tips to make Hasselback Potatoes
- Use a sharp knife and make even thin cuts.
- Place chopsticks or wooden spoons on each side of the potato to stop the knife.
- Brush oil and garlic into the cuts for flavor and crisp edges.
- Check the potatoes at 45 minutes. Smaller potatoes need less time.
- Add cheese near the end so it melts but does not burn.
variation (if any)
- Add paprika or chili flakes for spice.
- Use butter instead of olive oil for a richer taste.
- Top with bacon bits, green onions, or a dollop of sour cream.
- Try different cheeses like cheddar or Gruyère instead of Parmesan.
FAQs
Q: Can I use sweet potatoes?
A: Yes. Sweet potatoes work but may cook faster. Check them after 30-40 minutes.
Q: How thin should I slice the potatoes?
A: Slice about 1/8 to 1/4 inch thick. Thin slices make more crisp edges.
Q: Do I need to peel the potatoes?
A: No. Keep the skin on for more flavor and crisp texture.
Q: Can I prepare them ahead?
A: You can slice them and mix the oil and herbs ahead, then bake before serving.
Q: What oven temperature is best?
A: 425°F (220°C) gives a good crisp outside and soft inside.
Conclusion
For another take on this classic, see this Hasselback Potatoes Recipe – Love and Lemons.
Hasselback Potatoes
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Wash and dry the potatoes. Carefully slice them thinly, making sure not to cut all the way through (stop about 1/4 inch from the bottom).
- In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Brush the mixture generously over the potatoes, making sure it gets into the cuts.
- Place the potatoes on a baking sheet and bake for 45-60 minutes, or until crispy and golden.
- If using, sprinkle Parmesan cheese over the potatoes in the last 10 minutes of baking.