These Hasselback potatoes go well as a side dish in many dishes. They have a crispy crunch on the outside and are lovely and soft inside. They are far from a simple boring potato because there is plenty of flavor from the melted butter, which is well mixed with garlic, parsley and salt. I hope you can use the recipe.
Recipe for Hasselback potatoes
In fact, I have learned that there are many who call these potatoes hazelnut baked potatoes. I can actually understand that because they are baked in the oven. But! Hasselback is probably the right name, as it is the name of the cooking method used. Here you get my suggestion for a delicious variant of it, which is with butter, parsley and garlic. I myself think potatoes like these are just yummy, and I make them myself quite often for the family. I’ve shown in the video below how I cut the potatoes – it’s actually very easy
INGREDIENTS
500 g of potatoes
30 g of butter
1 large clove of garlic
1 small handful of parsley
1/2 teaspoon salt
HERE’S HOW YOU DO IT
- Start by turning on the oven to 180 degrees and peel the potatoes
- Cut a little off each potato so they have an edge they can stand on without rolling
- Now they have to be sliced. I use two sticks (skewers) to hold them and then cut down to these sticks. That way I don’t cut all the way through the potatoes. Watch the video if you have any doubts!
- Place them on a baking tray lined with baking paper
- In a saucepan, melt butter with grated garlic, chopped parsley and salt
- Brush the potatoes with the mixture and put them in the oven.
- About every 10 minutes I brushed them again.
- After approximately 45 minutes, the potatoes are ready. But look for your own, ovens are different. If the potatoes are crispy and golden, they are ready to serve
The Hasselback method – not just with potatoes
As mentioned before, Hasselback is a technique used as a cooking method. Simply put, this means that an object is only cut halfway through, in thin, even layers. By doing so, you can fill or top with additional filling and taste. So you really just create more space for flavor and extra texture. It is not only Hasselback potatoes that can be made with the technique – it is really only the imagination that sets the limits. You can e.g. cut an aubergine into thin layers and fill it with mozzarella cheese and tomato. It is also roughly the same method I have used for stuffed chicken breast. Here you just cut a pocket in the chicken breast and fill it with a mixture of cream cheese, spinach, lemon and garlic – my favourite filling for chicken.
