Description
This classic Hasselback Potatoes recipe transforms simple Yukon gold potatoes into crispy, flavorful slices infused with garlic and fresh rosemary. Baked to golden perfection, these potatoes make a stunning side dish with a beautiful presentation and a deliciously tender inside and crispy edges.
Ingredients
Potatoes and Herbs
- 5-6 medium to large Yukon gold potatoes, scrubbed and patted dry, unpeeled
- 8-10 garlic cloves, thinly sliced lengthwise
- 3 tablespoons fresh rosemary (or substitute with sage leaves or thyme leaves)
- Salt and black pepper to taste
Oils and Seasonings
- 3-4 tablespoons olive oil or spray olive oil
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and position a rack in the lower-middle section to ensure even baking.
- Prepare the potatoes: Wash and dry the potatoes thoroughly. Cut thin slices about 1/8-inch thick along each potato, taking care not to slice all the way through by placing chopsticks on either side as a guard.
- Insert garlic and herbs: Slice garlic cloves thinly lengthwise. Slip a garlic slice into every other cut of the potatoes. Tuck rosemary leaves into the remaining slices to infuse flavor during baking. Sprinkle salt and black pepper inside the slits and generously spritz or brush olive oil inside and outside the potatoes.
- Prepare baking sheet: Line a baking sheet with parchment paper and lightly spray or brush with olive oil. Sprinkle it with salt and pepper. Arrange the sliced potatoes on the sheet, swirling slightly so the bottoms are coated in oil and seasonings.
- Oil the edges: Brush or spray olive oil over all exposed edges of the potato slices to help them crisp up beautifully in the oven.
- Bake the potatoes (first stage): Place the potatoes in the oven for 35-40 minutes. You will notice the potato layers start to separate as they cook.
- Brush more oil and continue baking: After the initial baking, brush or spray the potatoes again with olive oil, making sure it drips between the slices. Return to the oven and bake for an additional 25-35 minutes until the edges are crisp and the potatoes are tender when pierced with a fork. If potatoes brown too quickly, cover loosely with foil and reduce the temperature to 400°F until done.
- Garnish and serve: Once baked to perfection, remove potatoes from the oven and garnish with fresh rosemary leaves. Serve warm.
Notes
- Using chopsticks or wooden spoons on either side of the potato when slicing helps prevent cutting all the way through.
- Bigger potatoes may require longer baking times; adjust accordingly.
- If the potatoes start to brown too quickly, cover loosely with foil and reduce oven temperature.
- For extra crispy edges, make sure to coat all the exposed potato slices with olive oil.
- This recipe can be easily customized with other herbs or additional seasoning like paprika or Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish
