Hasselback potatoes are a delightful way to serve potatoes; crispy on the outside, soft on the inside, and, in this version, flavored with garlic and herbs.
Recipe for hasselback potatoes with garlic and rosemary
Hasselback potatoes are a delightful way to serve potatoes; crispy on the outside, soft on the inside, and in this version, flavored with garlic and herbs.
The secret is to slice the potatoes as thinly as possible—without cutting all the way through. And of course, butter! Which should be poured over the potatoes before baking and adds the perfect taste to the potatoes.
You can, in principle, put anything on top of your Hasselback potatoes; for example cheese, bacon, breadcrumbs, and various spices and herbs. This version is the completely simple one, which tastes fantastic on its own, and which you can use for almost anything—then you can experiment further from there.
Servings: people
Hasselback potatoes with garlic and rosemary
Hasselback potatoes are a delightful way to serve potatoes; crispy on the outside, soft on the inside, and, in this version, flavored with garlic and herbs.
Ingredients
- 800 gram Potato small
- 50 gram Butter
- 2 cloves Garlic
- 2 sprigs Rosemary
- 2 gram Thyme dried
- 6 gram Coarse salt
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Wash the potatoes well and cut thin slices about 2/3 of the way through, as thin as possible. Place the potatoes in an ovenproof dish.
- Melt the butter in a small pot, crush the garlic cloves, and stir them into the butter.
- Pour the butter mixture over the potatoes, ensuring it is well distributed.
- Finely chop the rosemary stems and sprinkle them over the potatoes.
- Also, sprinkle thyme and salt over the potatoes.
- Cook the potatoes in the oven for about 45 minutes until they are golden and crispy on the outside.