Garlic butter hasselback potatoes
These garlic butter hasselback potatoes are an enhanced version of traditional baked potatoes, offering a crispy outside and a soft, tender inside
Servings: 8
Ingredients
Garlic butter
- 2 bulbs garlic
- 6 tablespoon butter unsalted
- 1 tablespoon olive oil
- salt and pepper
Hasselback potatoes
- 8 large potatoes Russet, Yukon Gold, Sebago, Désirée or Marie Piper
- 2 tablespoon olive oil
- 6 tablespoon galic butter
- 1 tablespoon parsley finely chopped
- ¼ cup parmesan grated
- flakey sea salt
Instructions
Garlic butter
- Preheat the oven to 200°C / 400°F
- Slice the top off the garlic bulbs and place the garlic into an oven proof pot that has a lid or into a sheet of alfoil. Season with salt and pepper and drizzle over olive oil. Cover and bake for 1 hour.
- Allow the garlic to slightly cool and then squeeze out the cloves with your hands. Mash up the garlic cloves using the back of a knife or spoon.
- Place the butter and garlic into a small pot or microwave safe dish and cook on a low heat until well combined. If using the microwave, cook for 2 minutes ensuring you stir at 30 second intervals.
Hasselback potatoes
- Preheat the oven to 200°C / 400°F. You can keep your oven running from when you roasted your garlic for the garlic butter.
- Clean the potatoes and place onto a wooden chopping board. If your potato is a little unstable, slice the bottom of the potato to create a flat surface. Working with one potato at a time, place between two chopsticks or two wooden spoons. The wooden spoon or chopsticks will stop your knife from cutting all the way through the potato. Begin to make slices into the potato that are 2mm wide. The more slices you can fit in, the better! Repeat with all the potatoes.
- Place the potatoes into a baking tray that is large enough to fit them. You don’t want the potatoes to be snug as we want them to fan out as wide as possible when they bake. Drizzle over the olive oil and sprinkle over a generous amount of salt. Massage the salt and oil into the potatoes and open up the slits to encourage the oil to seep down. Bake for 30 minutes. This is the first bake.
- Remove the potatoes from the oven and spoon over the garlic butter sauce. Open up the slits as best as you can to encourage the garlic butter to drop down. Place back into the oven for 40 minutes, basting with the garlic butter that has pooled at the bottom of the baking tray every 10 minutes. Apply quite a bit of pressure with your brush as this will encourage the sauce to drip down and the potatoes to fan out. This is the second bake.
- If you have found that your potatoes aren’t as crispy on the edges as you would like you can do an optional third bake. Increase the oven temperature to 220°C / 425°F and bake the potatoes for a further 10 minutes. This is the third bake.
- Remove the potatoes from the oven and sprinkle over the parsley and parmesan if using. Serve immediately while the edges are still crispy.
