My love for Potatoes knows no boundaries. In fact, I’m even contemplating the idea of dedicating an entire month of posts to different potato recipes of the world. Mmmm……..Yum.
Needless to say, I’ve never met a potato I didn’t like. Especially when they’re all dolled up like these lovely Hasselback Potatoes.
Rosemary-Garlic Hasselback Potatoes to be exact.
Now say that three times fast.
Originating from Sweden, these potatoes are meant to mirror the fan shape created by accordions. But don’t let their looks fool you as they’re super easy to make and can dress up any dinner plate.
In addition to the elegant look, there’s also some brilliance to the way these potatoes are sliced. With the additional crevices that are exposed to the heat, the exterior becomes deliciously crispy while the interior remains super tender.
As for these potatoes, I chose to pair them with both rosemary and garlic but the options are endless. Parmesan cheese, chives, bacon…….so many choices, so little time
Rosemary-Garlic Hasselback Potatoes
4 Medium Sized Yukon Gold Potatoes, washed and dried
½ Cup Olive Oil
4 Sprigs Fresh Rosemary
3 Whole Garlic Cloves, thinly sliced
Sea Salt and Black Pepper
Place oil and rosemary in a small saucepan and heat on medium-low for 8-10 minutes. Remove from heat and allow to cool to room temperature.
Preheat oven to 425 degrees F. Place one potato on a cutting board. Starting from one end of the potato, make slits about 1/8 inch apart but do not cut all the way through the bottom. You can also place the potato in a wooden spoon before you make the slices. The spoon will act as a “guard” to help you not slice all the way through the bottom. Repeat with the remaining potatoes.
Carefully slip one slice of garlic in between every few segments of the potatoes until all the garlic has been evenly distributed. Place potatoes on a baking sheet and brush them all over with the rosemary infused oil. Season with sea salt and pepper.
Bake the potatoes for 30-40 minutes, depending on size. Interior should be soft and exterior should be slightly crisp.