RECIPE: Hasselback Potatoes
We love hasselback potatoes – they are an impressive and tasty side dish, perfect for mid-week dinner or Sunday roast!
We recommend using a really good knife to make the perfect hasselback potatoes as you need to do a lot of slicing. At Cookery School we use WÜSTHOF knives. With good care, these knives really do last a lifetime. You can get 20% OFF WÜSTHOF knives thanks to our partnership!
Ingredients
2.5lb/1kg medium sized roasting potatoes – old or new will do
5 tablespoons olive oil
2 cloves garlic peeled
dried or fresh herbs – rosemary or oregano
freshly ground salt and pepper
Method
- 1. To hasselback the potatoes, place each potato between handles of two wooden spoons.
- 2. Make the first cut down vertically through the potato but the cutting will be stopped by going all the way down to the bottom of each potato because of the handles of the wooden spoons.
- 3. Continue to make vertical cuts about 2 – 3mm apart along the entire length of the potato.
- 4. Repeat this process for each of the potatoes.
- 5. Place the potatoes cut side up on well oiled baking tray.
- 6. Mix together the crushed garlic and olive oil.
- 7. Pour the olive oil and garlic mixture over the potatoes, ensuring that they are well coated.
- 8. Season well with salt, ground pepper and herbs of choice.
- 9. Place in oven 200ºC/400ºF for about an hour or until well cooked and crisp.
Category
Recipes
