These Baked Hasselback Potatoes are simple potatoes scored thinly and the secret is to not cut right the way through so the potatoes stay intact.
A super easy side dish that you can have readily available and no one will ever know. With a delicious, golden, crispy outer skin and a soft center, loaded up with double brushings of infused oil.
To make Baked Hasselback Potatoes, you will need the following ingredients:
Preheat the oven to 220 °C and line a baking sheet with baking parchment paper.
Use chopsticks or wooden spoons to prevent from slicing the potato all the way through. You can also slice a thin layer off the base of the potatoes so they will not roll around and place
on a work surface with the cut side down. Using a sharp knife, cut thin vertical slices from one end to the other. Do not slice all the way through. Transfer to prepared baking sheet.
In a small mixing bowl, whisk olive oil, rosemary, lemon zest and garlic until combined. Generously brush hasselback potatoes with oil dressing.
Bake potatoes in the preheated oven for 20 minutes.
Remove from oven and generously brush potatoes again with the oil dressing, carefully getting it between the slices of potato.
Bake again for 20 minutes.
Remove from oven, brush with the remaining oil and finally season with generous sprinkles of sea salt.
Return to the heated oven for a final bake of 20-30 minutes until golden and crispy on the outside and soft on the inside.
Garnish potatoes with sprinkles of chopped rosemary before serving hot!
This Baked Hasselback Potato recipe turns a common spud into a truly exceptional side dish worthy of a master chef award. Your guests will be licking their plates clean! Let us know when you add this to your menu and tag #cookmerecipes online to get in touch with us!
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