A Hasselback potato is simply a baked potato cut into very thin slices (thin fan-like slices) almost down to the bottom. Brush the potatoes with a mixture of olive oil or butter, garlic, rosemary and lemon zest, making sure it gets in between the slices. They are most often served with the main course, but can also be adapted into a side dish.
The result is edges are crispy and golden on the outside, soft, creamy and loaded with flavor on the inside.
Preparation time - 15 minutes
Cook time - 60 minutes
Total time - 1 hr 30 minutes
Yields - 3
3 medium size potatoes
2 tablespoons Extra virgin olive oil
1 tablespoon Unsalted butter, melted
1 Clove garlic (grated)
1 teaspoon (1.12g) fresh rosemary (finely chopped + extra for garnish)
1 teaspoon Lemon zest (grated)
Preheat the oven to 450 degrees F.
Stir together the butter, olive oil, rosemary, grated garlic and some salt and pepper in a small bowl.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
Serve potatoes immediately, topped with sour cream (or any other toppings of your choice).
If you give this recipe a try, let me know what you think! Leave a comment, and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram! I love seeing what you come up with!