Hasselback Potatoes

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F (180°C fan-forced).
2. Cut a thin slice off the base of each potato so it sits flat. Place it between two wooden spatulas or chopsticks (no thicker than 1 cm / 0.4 in) so the knife cannot go all the way through, then slice it very thin, about 2 mm.
3. Drizzle the potatoes with 1 1/2 tsp olive oil and sprinkle with 1/4 tsp salt, shared across all the potatoes.
4. Place the potatoes on a tray and bake for 30 minutes, then remove from the oven.
5. Pour 1/4 cup olive oil over the potatoes and sprinkle evenly with 1 1/4 tsp salt. Add the garlic cloves and rosemary sprigs to the tray.
6. Bake a further 40 minutes, basting with the oil from the tray every 10 minutes and pressing gently on the surface so the oil and salt drip between the slices.
7. Once the potatoes are soft in the centre when tested with a knife, raise the oven to 220°C/425°F (200°C fan). Baste again and bake 10 to 15 minutes until the edges are golden and crisp.
8. Serve hot straight away while the edges are crispy.

Summarized from RecipeTin Eats's video. Watch it for the details.

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