Easy Hasselback Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
305 kcal
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Course
Side Dish
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Cuisine
Scandinavian
Easy Hasselback Potatoes
Description
This recipe for Easy Hasselback Potatoes involves thinly slicing each potato almost through to create a fan or accordion effect without cutting it entirely. A butter mixture melted with garlic, fresh rosemary, parsley, sea salt, and black pepper is slowly poured over the potatoes, getting into the slices for infused flavor throughout. Placed in a hot oven at 220°C (430°F), the potatoes roast for about an hour, becoming crispy on the edges while remaining tender inside. The fresh herbs add an aromatic quality, and the garlic gives a savory depth.
The potatoes can be served as a side dish complementing various main courses, offering both texture and herbaceous flavor. Using fresh herbs and properly sliced potatoes helps the seasoning penetrate for an even taste.
Notes suggest that small baby potatoes can be used to make mini versions, thyme can substitute for rosemary, and sweet potatoes may be used though they won't crisp as well. Adding cheese slices between the slices near the end of roasting can introduce an indulgent twist. Ensuring a very hot oven is key to achieving a crispy exterior.
Ingredients
- 800 g potato about 5-8cm/2-3in each
- 100 g butter melted
- 3 garlic crushed, clove
- 2 g rosemary finely chopped, fresh
- 5 g parsley finely chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 220°C/200°C(fan)/430°F/Gas 7.
- Melt 100 g Butter and add 3 Garlic clove, 2 g Fresh rosemary, 5 g Fresh parsley and 1 pinch Sea salt and ground black pepper. Mix well and set aside.
- Using a thin, sharp knife, make slices three quarters of the way through each of the 800 g Potato. Try to get them as close together as possible (about 2-3mm) and make sure you don't cut all the way through.
- Put the potatoes in a baking dish and season. Slowly pour over the herb butter mix, making sure it goes into as many of the slices as possible.
- Put in oven for 60 minutes (depending on the size of the potatoes).
Notes
- Mini versions can be made using baby potatoes for smaller servings.
- Swap rosemary with fresh thyme if preferred for a different herbal note.
- Sweet potatoes can be used but will yield less crispiness than regular potatoes.
- Roast in a very hot oven to achieve a crispy texture on the outside.
- For a richer dish, add mature cheese slices between potato slices during the last 10 minutes of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 305kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 192mg | 8% |
| Potassium | 867mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 42mg | 47% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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