As my friend Owad said about this, it’s a hassle. Lol. Yes it is. But my daughter loves potatoes and apart from mashed, baked, crisps and roasted ones, she loves hasselback potatoes. And when she requests for something, I rarely say no. So here is the recipe of my hasselback potatoes, which is quite a hassle to make, but worth it if you have the time.
What you need:
medium sized potatoes, brushed, washed and drained
garlic slices (or minced ones)
any or all or none of the following: dried chives, fresh or dried rosemary, dried or fresh parsley (I normally use chives)
sea salt (plain salt would do of course)
small slices of butter (optional)
What you need to do:
Preheat your oven to 200 deg C (fan forced).
First you need to cut your potatoes to make them look like an accordion. Spread a tea towel on your counter and place your chopsticks on them (my photo didn’t have the tea towel sorry). Look for a flat sort of side on each potato and place them flat side down in the middle of the chopsticks (see photo). The tea towel will help steady your chopsticks and your potatoes. Slice your potatoes thinly (but not too thin — I actually saw some hasselbacks sliced quite thick but I like to slice them thinly to help make sure the insides will be cooked). The chopsticks will stop your knife from cutting right through the potatoes. Don’t worry if you don’t perfect this method right away. The potatoes will still taste good.
Place the cut potatoes on a baking tray lined with wax paper.
We do love our garlic so in the spaces between each slice, I placed a piece of sliced garlic. This also helps separate the potatoes. Sprinkle a generous amount of salt and chives on top. Drizzle with olive oil, encouraging the oil to ooze inside the spaces. Bake in your oven for about 45 – 50 minutes or until cooked and brown. After half the cooking time, take out the pan and spoon the oil that has collected on the tray, back on top of the potatoes. It is also this time that I placed one slice of butter on top of each potato (some will put cheese).
Serve and enjoy.