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Crispy Hasselback Potatoes

Crispy Roasted Hasselback Potatoes

Course Side Dish
Cuisine American, antiinflammatory, Barbecue, dairy free, gluten free, Healthy, Mediterranean, plant based, vegan, vegetarian
Keyword 5 Ingredients, Anti Cancer, Anti Inflammatory, Barbecue, Comfort Food, Dairy Free, Detox, Food is Medicine, One Pan, Plant Based, Potatoes, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Calories 250 kcal

Ingredients

  • 4 medium Russet potatoes scrubbed
  • 4 tbsp extra virgin olive oil
  • 2 tbsp chopped fresh rosemary
  • Salt and pepper to taste
  • Two cloves of minced fresh garlic optional

Instructions

  1. Preheat oven to 350 degrees, using convection roast setting if you have it
    Hasselback Potato Meal
  2. Using a sharp knife, make thin crosswise slices, about 1/8” thick, to each potato without cutting all the way through
    Hasselback Potato Prep
  3. Use kitchen utensils on either side of the long side of the potato as a guide to prevent cutting through
    Hasselback Prep
  4. Place potatoes in an oven proof skillet, or on a parchment lined baking sheet
    Crispy Hasselback Potato
  5. Slightly fan (pull apart) the potato slices, taking care not to break through the bottom
  6. Drizzle olive oil on top, trying to get some between the potato slices
  7. Top with rosemary and generous pinches of salt and pepper
  8. Roast in the oven until outside is crispy, and inside of potato is soft

  9. Remove once from oven about 30 minutes through to baste potatoes with oil

  10. If you are opting for garlic, top potatoes with garlic at this halfway point

  11. Then, using a spoon, baste potatoes with oil from bottom of baking vessel, and return to oven for about 30 minutes, or until desired doneness

Recipe Notes

This recipe uses olive oil, but you can use bacon fat if you have it for more flavor, and a crispier skin