Description
Deliciously crispy Hasselback potatoes with a soft interior, seasoned with garlic, rosemary, and olive oil. Thinly sliced to fan out perfectly during baking, ensuring flavorful and crispy edges.
Ingredients
Scale
Potatoes
- 5–6 medium potatoes (about 250 g each)
Seasoning
- 1 1/2 tsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt
- 1/4 cup extra virgin olive oil
- 1 1/4 tsp cooking salt / kosher salt
- 4 garlic cloves, skin on, smashed (optional)
- 3 rosemary sprigs (optional but recommended)
Instructions
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Carefully make thin, even slices across each potato, stopping about 1/4 inch from the bottom to keep the slices attached, creating a fan effect.
- Season the potatoes: Brush the potatoes with 1 1/2 tsp extra virgin olive oil and sprinkle 1/4 tsp cooking salt evenly over them. Optionally insert smashed garlic cloves and rosemary sprigs between the slices for added flavor.
- Bake the potatoes: Place the potatoes on a baking tray and bake in the preheated oven for 80 minutes, until the edges are crispy and the interior is soft. Halfway through baking, carefully brush the potatoes with the remaining 1/4 cup olive oil and sprinkle the 1 1/4 tsp salt for extra crispiness and flavor.
- Serve: Remove from the oven, let cool slightly, then serve warm as a side dish or snack.
Notes
- Success relies on thin slices so the potatoes fan out and crisp up perfectly.
- Using oval-shaped potatoes helps the slices fan out better.
- Irregular or thicker slices are fine; wonky Hasselbacks still taste better than regular roast potatoes.
- Optional garlic and rosemary add a wonderful aroma and additional taste.
- Watch your knife skills or use a slicing guide to avoid cutting all the way through.
Nutrition
- Serving Size: 1 potato
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
