My husband loves his share of potatoes! He enjoys them in every shape and form- patatas bravas, jeera aaloo, aaloo paratha, aaloo poori, hash browns; the list goes on. Whenever I make potatoes, the childlike happiness on his face is just priceless.
Dedicating this post and the beautiful colours of autumn to (literally) the joy of my life, my wonderful man, the one and only Joy Kaushish.
Have a good week everyone!
Crispy Hasselback Potatoes
Enjoy the steps!
Ingredients
- 3 big or 5 medium-sized potatoes
- 2 garlic cloves, minced
- 4 fresh rosemary sprigs, needles chopped
- 2 tablespoons melted unsalted butter
- 3 tablespoons olive oil
- 1/2 teaspoon salt or as per taste
- 1/4 teaspoon freshly ground black pepper
- Optional toppings: fresh parsley, parmesan cheese
Directions
- Wash and dry the potatoes. Lay them flat, balance your grip and make medium-thin parallel cuts (about 0.1 inches). Leave about 1/4 inch at the bottom unsliced.
- In a saucepan, add butter, olive oil, garlic, and rosemary. Stir on low heat and add salt. Simmer for about 3-4 minutes (don’t burn the garlic) and switch off the gas.
- Place the potatoes on a baking tray lined with greased parchment paper.
- Pour the sauce on the potatoes and coat them evenly. Save 1/4 of the sauce. Season with some salt and black pepper.
- Bake the potatoes in preheated oven at 200°C / 390°F for about 25 minutes; take them out and brush them with the remaining sauce. Bake again until golden brown and crispy (about 15 minutes).
- Serve hot with your favourite dip or salsa!
Tips:
- You could use olive oil instead of butter but the flavours will come out the best with butter.
- Use any herb of your choice- thyme, sage, or oregano.
- Serving suggestions: Usually sour cream, brava sauce, and sriracha mayo go well with these potatoes.
- To make a vegan version, replace butter with olive oil or dairy-free butter
