Hasselback Potatoes

Easy to make, the Hasselback Potatoes Recipe offers the best of both worlds: they’re visually appealing and full of flavor. When cooked in an oven with skin that’s been turned ultra-crispy by being baked for long periods on high heat, each slice becomes crispy while still remaining tender inside.

5 from 1 vote

Print Pin

Course: Side Dish

Cuisine: American

Keyword: hasselback potato

Prep Time: 15

Cook Time: 1 5

Servings: People

Calories: 293kcal

Equipment

1 Baking Sheet
1 sharp knife

Ingredients

2 medium potatoes
2 tablespoons avocado or olive oil
2 cloves garlic chopped
2 sprigs fresh rosemary
1/4 teaspoon turmeric
Salt to taste

Instructions

Wash and scrub the potatoes to get rid of dirt on them. Let them dry.
Using a sharp knife, slice the potatoes thinly in such a way that you don't separate the slices. Instead, you should leave about ¼ inch of the whole potato at the bottom.
Place the potatoes in a greased cast-iron skillet or a baking tray.
Place a saucepan on medium heat. Add oil.
Once the oil is hot, add chopped garlic, turmeric, rosemary, and salt.
Cook for about 3 minutes. Take it off the heat and let it cool down a bit to infuse the flavors.
Using a brush, baste this prepared oil on the potato and in between the slices generously.
Place the cast-iron skillet or baking tray in a preheated oven at 425-degree F for about 60 minutes or until the edges of the potatoes turn golden brown.

Nutrition