Crispy on the outside, soft in the inside. Can also be done with just oil.
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Potato’s Recipes.
Hasselback Potatoes
Servings: 6 People
Ingredients
- 1 ½ kg Potatoes , well washed, skin on
- 60 ml EVOO , Extra Virgin Olive Oil
- 100 g Butter
- 4 Cloves Garlic , smashed
- 1 tbsp Sweet Paprika , smoked
- 6 Sprigs Fresh Thyme
- 1 tsp dry Thyme
- 2 tbsp Fresh Parsley , finely chopped
- 1 tsp fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn on the oven, air circulation 200°C, rack set at the middle.
- Use a medium pot and place it on low heat. Add the oil, butter, garlic, paprika and the thyme sprigs and allow for the butter to melt, about 4’ while stirring every now and then for the paprika to be incorporated. Remove from the heat, discard the thyme sprigs as well as the garlic and keep aside.
- Place 2 chopsticks on your cutting board and with a sharp knife with a thin blade slice the potatoes very thinly (about 2-3mm) almost all the way down. The chopsticks will prevent the knife from going all the way through.
- Take an oven proof dish and line it with parchment paper. Place the potatoes in the tray cut side up.
- Use half the butter mixture to brush each potato both on the outside as well as between the slices. Season with the salt and pepper and place in the oven to be cooked for about 60’.
- Halfway through remove from the oven and brush with the remaining butter mixture and sprinkle all-over them the dry thyme. Back to the oven for the remaining 30’ and until they get crispy and golden brown.
- Use a spatula to carefully remove each potato from the oven dish and into your serving plate and finally add on top the parsley.
