Garlic Hasselback Potatoes | Slimming Eats Recipe (2024)

FAQs

Why are they called Hasselback potatoes? ›

The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This technique looks impressive, but is surprisingly easy to do; it's a great way to add a little extra flair to your favorite veggies and meats.

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

You really only need potatoes, oil and salt to make hasselback potatoes. Garlic and rosemary are optional, but they do infuse the oil with lovely flavour that gets brushed onto the potato. Potato type – All-rounder and floury / starchy potatoes are best.

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Simply heat in the oven for 30 minutes.

Prepping potatoes Hasselback-style—i.e. making a series of evenly spaced, thin slices that go across but not all the way through—is an easy way to elevate ordinary roasted spuds.

Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.

A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Adding oil to potatoes before baking is perfectly fine, just a personal preference. Without oil the Idaho russet skin bakes up crispy, with oil the skin will carry a lot of the flavor of the oil so some people have a preference for using olive oil or peanut oil.

What happens if you don't wash potatoes before baking? ›

To help prevent foodborne illness caused by harmful residue, it's vital that you clean potatoes, even if you plan on peeling them. When leaving the skin on—like for a baked potato—it's important to properly clean potatoes even if you don't plan on eating the skin.

Sainsbury's Hasselback Potatoes with Butter 350g | Sainsbury's.

The RSVP International Hasselback Potato Guide is really the key to hassle-free Hasselback-ing. Once I wash my potato, I pierce it with the guide and use my knife and the guide's prongs to cut the potato, over and over again, going from right to left.

But despite using steam power, a slow cooker can also make the crispiest potatoes this side of your oven. One insider hack is to parboil the potatoes for about 10 minutes before plain them in the slow cooker. By parboiling, you'll get a head start on cooking them by ensuring the potato flesh is cooked.