HASSELBACK POTATOES
Hasselback potatoes my way… enjoy!!
- 3 medium potatoes (one per person)
- 2 – 3 tablespoons olive oil
- 1 – 2 teaspoons crushed garlic
- 1 – 2 finely chopped spring onions (you can replace this with parsley if you prefer)
- 2 tablespoons herbs, rosemary, thyme, or any other of your choice
- 2 – 3 tablespoons extra oil, to baste
- ½ – 1 teaspoon coarse salt
Preheat the oven to 400°F (200ºC).
Wash and scrub the potatoes.
Firstly, slice off a thin slice of the edge of the potato. ***
Thinly slice the entire potato, about 3 – 4 mm thickness (the thinner the better).
To make it easier, place your potato with a flat side on a chopping board. Place a chopstick on both sides and then thinly slice it, as this will ensure that you do not cut through the potato.
***Place the slice in your baking pan, and now place the sliced potato on top of it as this will help that the potato fan out over the dome sliced potato.
Mix the oil, garlic, spring onion/parsley, herbs, and 2 – 3 tablespoons oil.
Use a kitchen brush and liberally brush this mixture in between the slices and all over the sliced potatoes.
I brushed over approximately ¾ of the mixture and whatever you have left, add the remaining oil (you may need less) and keep aside.
Bake for 30 – 45 minutes and baste again with the remaining mixture.
Sprinkle with coarse salt and continue to bake for another 20 minutes or until potatoes are crispy and golden brown and fully cooked and soft on the inside.
Serve immediately, with lots and lots of sour cream, slivered chives/spring onion, and bacon pieces.
Recipe and photo: Esme Slabs
