Hasselback potatoes

I've got a lot of questions about my hasselback potatoes, so I'm posting a little recipe.

I use one baked potato per person. I do not peel them, but I put them on the side and stick a wooden stick through quite far down towards the felt. The point of this stick is that you should cut the potato into thin slices, but not completely through, so then the knife stops in the wooden stick. I let the wooden stick sit in during the whole frying, so the potato slices stay neatly in place.

I grease the potatoes with melted butter, added garlic from the tube and season every 15 minutes. I have the potatoes in the oven for about 2 hours at 200 degrees. If they start to look too brown, I turn down the temperature a bit. The potatoes should be crispy on the outside and soft on the inside.

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