- 7 medium Potatoeswashed well
- 4 tbsp Olive oilextra virgin
- 1 clove Garlicfinely chopped
- 1 tsp Rosemaryfresh leaves, finely chopped + extra for garnish
- 1 tsp Lemon zestgrated
- Sea saltto taste
Baked Hasselback Potatoes
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:
So, how to make Baked Hasselback Potatoes?
Steps to make Baked Hasselback Potatoes
1 | Preheat oven and prepare baking sheet | 5 |
Preheat the oven to 220 °C and line a baking sheet with baking parchment paper. | ||
2 | Prepare potatoes | 5 |
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 | ||
3 | Prepare oil dressing | 5 |
In a small mixing bowl, whisk olive oil, rosemary, lemon zest and garlic until combined. Generously brush hasselback potatoes with oil dressing. | ||
4 | Bake potatoes | 20 |
Bake potatoes in the preheated oven for 20 minutes. | ||
5 | Second dressing brush | 1 |
Remove from oven and generously brush potatoes again with the oil dressing, carefully getting it between the slices of potato. | ||
6 | Second bake | 20 |
Bake again for 20 minutes. | ||
7 | Final seasoning | 1 |
Remove from oven, brush with the remaining oil and finally season with generous sprinkles of sea salt. | ||
8 | Final bake | 20 |
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. | ||
9 | Serve | |
Garnish potatoes with sprinkles of chopped rosemary before serving hot! | ||
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