Simplicity is my motto and, in this recipe, it worked like magic. Just brushing garlic and rosemary infused olive oil on a thinly sliced potato resulted in this heavenly crusted crunchy on the outside creamy on the inside Hasselback Potato. Makes for the perfect side dish on your table or you can top it off with some protein and call it a simple lunch. I like to add a dollop of sour cream or labneh and sprinkle some parsley.. mmm.. amazing.
To add some depth to the potato flavor I use a mixture of olive oil and butter which I infuse with garlic and rosemary. If you’re not a garlic fan, you can leave it out. Also, if you don’t have rosemary sprigs around, feel free to use parsley or thyme.
The key here is to stabilize your potato between two wooden spoons in order to be able to cut thin slices without reaching the end. This will keep the slices attached to the potato no matter how much you fan them out. It’s a simple technique but the end result is nothing but.
- 6 medium sized potatoes
- 2-3 tablespoons butter
- 2 tablespoons olive oil
- 2 rosemary sprigs
- 2 sliced garlic cloves
- Salt and black pepper
- Paprika (optional)
- Sour cream
- Chopped parsley
*We start by infusing the olive oil and butter mixture. In a small saucepan, melt the butter and add the olive oil. Throw in the garlic slices, rosemary sprig, salt and pepper. Bring to a soft simmer then turn off the heat. Set aside.
*While that is happening, prep the potatoes. Give them a good wash with the skin on and dry them well.
*Now prop the potato lengthwise on the cutting board between two wooden spoons. Use a sharp knife to cut thin slices along the potato without reaching the end, keeping it attached to the base.
*Use a brush to paste the potato slices with the infused oil we just made, making sure you get in right between the slices.
*Sprinkle some salt and pepper and some paprika if you want some.
*Lay the potatoes on a baking dish lined with wax paper for easier cleaning. Leave space around each piece to allow for even baking.
*Bake in a 200* oven for 1 hour or until golden and crispy on the outside and soft on the inside. If your potatoes are larger, they will need more time in the oven.
* Once they are out of the oven top them with what you like. My kids love it with a whole lot of cheese that melt right away. My personal favorite is a dollop of sour cream and a sprinkle of parsley.
*Sweden, we thank you for this amazing recipe.