Description
Hasselback potatoes are a visually stunning and delicious way to enjoy baked potatoes with thin slices that fan out during cooking. These crispy-edged, tender-on-the-inside potatoes are infused with garlic and rosemary and basted with olive oil for maximum flavor and crispness. Perfect as a side dish for any meal.
Ingredients
Scale
Potatoes
- 5 – 6 potatoes (250g / 8oz each)
Seasoning and Oil
- 1 1/2 tsp extra virgin olive oil (for rubbing)
- 1/4 tsp kosher or cooking salt (for rubbing)
- 1/4 cup (approx. 60ml) extra virgin olive oil (for basting)
- 1 1/4 tsp kosher or cooking salt (for basting)
Optional Flavorings
- 4 garlic cloves, skin on, smashed
- 3 rosemary sprigs
Instructions
- Preheat Oven: Preheat your oven to 200°C/400°F (180°C fan-forced) to ensure it’s hot and ready for baking the potatoes evenly.
- Prepare Potatoes: Slice a thin piece off the bottom of each potato so they sit flat and steady. Place each potato between two wooden spatulas or chopsticks to keep the thickness of your cuts safe and prevent slicing all the way through.
- Make Thin Slices: Slice the potatoes crosswise into thin slices about 2 mm apart, leaving the base intact so the potato holds together. The edges may be slightly thicker for crispier texture.
- Initial Oil and Salt Rub: Drizzle each potato with 1 1/2 tsp of olive oil and rub evenly. Sprinkle 1/4 tsp of salt across all the potatoes to season the surface lightly.
- First Bake: Place the prepared potatoes on a baking tray. Bake in the preheated oven for 30 minutes to start softening the potatoes.
- Apply Oil, Salt, and Aromatics: Remove the tray and carefully pour 1/4 cup olive oil over the potatoes. Sprinkle the additional 1 1/4 tsp salt evenly on top. Scatter smashed garlic cloves and rosemary sprigs around the potatoes on the tray for added aroma.
- Baste and Bake Further: Return the tray to the oven and bake for another 40 minutes. Every 10 minutes, baste generously by brushing the oil over and between the potato slices, helping them fan open and absorb flavor.
- Increase Heat for Crispiness: Once the potatoes are tender inside (test with a knife), increase the oven temperature to 220°C/425°F (200°C fan). Baste them again and bake for an additional 10-15 minutes until the edges turn golden and crispy.
- Serve Hot: Serve the Hasselback potatoes immediately while hot and crispy. The crisp outer ends are especially delightful to peel off and eat.
Notes
- Use wooden spatulas or chopsticks on each side of the potato when slicing to avoid cutting all the way through.
- The garlic and rosemary are optional but highly recommended to enhance the flavor.
- Be generous when basting to get oil deep between the potato slices, which helps the fanning and crisping process.
- Crispiest edges come from the final higher-temperature bake step.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish
Keywords: Hasselback potatoes, baked potatoes, crispy potatoes, roasted potatoes, potato side dish, garlic rosemary potatoes
