Hasselback potatoes – the most impressive baked potato! Thinly sliced, drizzled with butter and olive oil. Topped with roasted garlic!
Why are they called hasselback potatoes? What is the hasselback technique?
Hasselbacking when you slice potatoes you slice make thin slices in the potato that don’t go all the way through. This helps the potato get crispy on the outside and melty on the inside. It also gives you ability to add more flavor in the potatoes. You have more surface area to brush butter or other things. In this recipe we brush a garlic paste mixture on the potatoes after it comes out of the oven.
What is the easiest way to cut hasselback potatoes?
What to serve with these?
- Chopsticks or 2 wood spoons
- 6 baking potatoes
- 8 tablespoons 1 stick butter, melted
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely chopped chives
- salt and pepper to taste
- 4 garlic bulbs, slice the tops off so that the garlic cloves are just barely exposed
- fresh parsley
- Preheat oven to 450 degrees F.
- Place a potato between 2 chopsticks (you can also use a wooden spoon on either side). Thinly slice the potato without slicing all the way through. The chopsticks should prevent you from slicing all the way through. Repeat with the remaining potatoes.
- In a small bowl, combine the butter, olive oil, chives, salt and pepper.
- Put the potatoes on a baking sheet and brush the butter mixture over top and in between the slices.
- Cut the tops off the garlic bulbs. Disperse the garlic bulbs and season potatoes and garlic with salt and pepper and drizzle with olive oil.
- Tent foil and roast in oven until potatoes are crispy on the top and tender in the middle, about 1 hour. (Remove foil after the first 35 minutes.)
- Squeeze the garlic out into a small bowl and mash with a fork. Add the parsley. Mix it together. Brush over the potatoes.