Hasselback Potatoes

Recipe ⬇️⬇️⬇️ or PRINT: Everybody talks about how tips and tricks to avoid accidentally cutting the way through (easy - chopsticks or spatula on either side of the potato!). Why doesn’t anyone talk about the other things that matter for hasselback success?? Namely: 1. Goal is for the slices to fan out as they bake so you can drip salty oil/fat between the slices and crispy edges. Without fanning, you end up with regular old roast spuds! 2. For fanning, you need thin slices (2mm is ideal), to cut down far enough (1cm / 0.4“ from base) and oval shaped potatoes work better than round ones. 3. Basting is key. Baste baste baste to encourage fanning and tasty oil dripping between slices! 4. Cook the potatoes through in a moderately hot oven then finish with a hot blast to crisp it up. That way you can easily cater to potatoes of different sizes. And with all that said, here’s the recipe! Hope you enjoy - Nagi x –––––––––––––––––-- Hasselback potatoes 5 - 6 x 250g / 8oz potatoes regular or floury, preferably oval shaped, scrubbed clean (Aus: Sebago (dirt brushed), desiree, US: Yukon Gold, russet, UK: Maris piper, King Edward) 1 1/2 tsp extra virgin olive oil 1/4 tsp cooking salt / kosher salt BASTING: 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) 1. Cut thin slice off base to make potatoes stable. Slice 2mm thick, using chopsticks or spatula handles to prevent from cutting all the way through. Rub/sprinkle with 1 1/2 tsp oil and 1/4 tsp salt. 2. Bake 200°C/400°F (180°C fan) for 30 min. Pour over oil, sprinkle with salt, throw garlic and rosemary on tray (yes, I know I put them on the tray at the wrong time in the video!). Bake further 40 min, basting generously every 10 min (getting oil between slices key), until cooked. Crank up to 220°C/425°F (200°C), baste, bake 10 - 15 min until extra golden.