So I’ve been sitting on this post for a while, I just wasn’t sure it was needed. There are so many hasselback potato posts out there, just do a search and see. Not that everything I post is completely unique, I learn and pick things from other chefs and bloggers too. I think I was just overwhelmed by all the different recipes people had already made.
And it’s just as well because they are so easy to change up, refresh and add flavour. They taste awesome when they’re just plain already but one could easily make them everyday for 30 days and not eat them the same way twice. So I decided to make the post just because of that versatility. You just have to have this in your list of things to make. The cutting is a bit fussy but you’ll get the hand of it quickly then it’s a breeze from there.
Because of how they’re cut, the larger size of potatoes is easier to handle. Best way to do this is to peel all the potatoes first. Then take one, lay it down on it’s side, make sure it’s stable. You can also make a cut, slice of a little thin layer along the side to create a flat area so that it’s stable.
Repeat till you’re done with all the potatoes. The hardest bit is over, next icon-arrow-right flavour!
I have made many batches of these potatoes, in the beginning they were plain, then I did a garlic and butter version, yum! This one was with sage and garlic.
Set the oven temperature to 180°C and use the middle rack. They will cook for at hour. But after 30 min, pull them out and baste them again.
Then put them back in the oven for the remaining half hour
Oh they are so delicious! Plus the added bonus of being able to flavour as you please, make your own mix, add chilli,… etc. I’ve seen guys stick pieces of ham between the slices. Or bacon! You could also choose not to peel the potatoes, just wash them thoroughly. They just scream freedom!
Go ahead, give them ago, make them yours!