Garlic Parmesan Hasselback Potatoes
EVENT: SUNDAY FUNDAY
THEME: GARLIC LOVERS
RECIPE: GARLIC PARMESAN HASSELBACK POTATOES
Garlic Parmesan Hasselback Potatoes, so crispy from the outside, the middle is tender and soft like mashed potato. Coupled with the flavors of butter, garlic, olive oil, parmesan and chilli flakes these potatoes are to die for!
What are Hasselback Potatoes?
Hasselback Potatoes, Potato à la hasselbacken or Hasselbackspotatis are baked potatoes that are sliced till the middle and open up like a fan on baking. These were invented by a trainee chef Leif Ellison who worked at Hasselbacken Restaurant in Stockholm. Though pretty popular nowadays this side dish, starter was invented in 1953. They also go by name of Accordion Potatoes or Pillbug Potatoes. I know I’m pretty late in trying out this awesome addictive dish but finally done it!
What Sort Of Potatoes To Use?
Any floury type of potatoes like Russet, Yukon Gold. I’ve used Royal Red Potatoes and took medium size ones. You can use small medium or large potatoes.
What Sort Of Fats to Use?
Use butter on its own or a mixture of butter and olive oil the way I did. For vegans can use vegan butter or oil. Some use bacon fat, duck fat.
Add any herbs, fresh or dried of your choice.
Can add cheese like I did. Make it into a hearty meal by adding cooked meat, fish, coleslaw, mushrooms, mince meat, crumbled paneer or tofu. Basically, anything that you would add to jacket potatoes or baked potatoes. You can also use sour cream, cream cheese, thick yogurt as add ons.
Use any slat you like, I used sea salt. Pepper, is a must. Add chilli, garlic if you like. I have added garlic as I feel potatoes and garlic are definitely made for each other.
What is Garlic?
Garlic belongs to the onion family Allium. Garlic is a common ingredient used worldwide as a seasoning. Its use goes back several thousands of years not only as a seasoning but also for medicinal purposes. Each segment of the garlic bulb is called a clove. The healthy bulb packed with allicin has anti fungal and anti bacterial properties. I remember when my kids were babies, if they had a bad cold, my mother in law would hang a slightly crushed clove of garlic near their head. This strong smell, though not pleasant helped to open up their noses and they could breathe more easily.
Garlic is a very popular seasoning used in the Indian Cuisine. From Curries, Side dishes, chutneys, pickles to drinks, garlic is the third most popular ingredient used in Indian homes world wide.
Some Recipes Where I’ve Used Garlic:
- Garlic and Tomato Chutney
- Tomato and Garlic Focaccia
- Turmeric And Garlic Pull Apart Bread
- Garlicky Broccoli Quinoa
- Mini Garlic and Chilli Pull Apart Bread
- Multigrain Garlic Naan
- Mildy hot Garlic and Red Pepper Chutney
- A delicious starter – Garlic Chilli Muhogo/ Cassava
- Garlic Rolls
- Coriander Garlic Chaas
- Chilli Garlic Pasta
Sunday Funday is a group of Food Bloggers who every Sunday share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in. This Sunday the theme is GARLIC LOVERS suggested by Rebekah as April is National Garlic Month. She suggested we use garlic in our favorite, be it fresh, roasted, powdered, minced, whole or roasted. I’ve used loads of fresh garlic, minced -okay not loads but a generous amount.
Check Out How Fellow Bloggers Have Used Garlic in Their Favorite Recipe:
- Blackened Steak Caesar Salad by Amy’s Cooking Adventures
- Creamy Garlic Butter Tuscan Shrimp by Making Miracles
- Family Secret Garlic Bread by Food Lust People Love
- Garlic Parmesan Hasselback Potatoes by Mayuri’s Jikoni
- Garlic Roasted Salmon with Brussels Sprouts by A Day in the Life on the Farm
- Garlicky Fregola with Edamame, Mint, and Ricotta by Culinary Adventures with Camilla
- Indo Chinese Style Schezwan Chutney by Cook with Renu
- Lasanachi Chutney | Maharashtrian style dry Garlic Chutney by Sizzling Tastebuds
- Red Garlic Chutney by Sneha’s Recipe
- Tomato, Basil, and Garlic Filled Bread by Karen’s Kitchen Stories
Ingredients Required For Garlic Parmesan Hasselback Potatoes:
- Potatoes – use floury kind of potatoes or ones that you would use for French Fries and Wedges. I have used Royal Red Potatoes that are available here. Use Russet or Yukon Gold. Wash the potatoes properly as they are baked with the skin. Cut into slices, starting at one end. Each slice should be about 2-3 mm in thickness. DON’T SLICE THROUGH TILL THE BOTTOM BUT ONLY HALF WAY. As you reach the middle, turn and start cutting from the end towards the middle. If the potato moves or slides too much, rest it on a towel. Nowadays one can buy a hasselback potato cutter.
- Garlic – peeled and minced
- Olive Oil
- Salted Butter – melt it. For vegan option use vegan butter or oil.
- Salt – any of your choice and according to your taste.
- Pepper – coarsely ground pepper powder
- Parmesan – grated or any cheese of your choice.
- Herbs – I’ve used dried mixed herbs and added some dried rosemary too.
- Chilli Flakes – optional
GARLIC PARMESAN HASSELBACK POTATOES
- 4 medium potatoes approx. 500g
- 1 tbsp garlic minced
- 3 tbsp olive oil
- 2 tbsp butter melted
- 4 tbsp parmesan grated
- ½ tsp salt
- ½ tsp pepper powder
- 1 tsp mixed herbs
- ½ tsp chilli flakes
PREPARATION OF THE POTATOES
- Preheat the oven to 180°C.
- Wash the potatoes properly. Check that no mud is left on them. Pat dry on a kitchen towel.
- Using a sharp knife, stand cutting the potatoes into 2-3 mm thick slices till the middle. Do not cut all the way through. Patience is required for this job.
- When you reach halfway, or to the centre, turn the potato and stand cutting from the end.I find it easier to slice evenly in this manner.
PREPARATION OF THE BUTTER MIXTURE:
- Mix melted butter, olive oil and salt.
BRUSHING THE POTATOES AND BAKING:
- Place the sliced potatoes in a baking dish.
- Brush the potatoes with the butter mixture about ⅓ of it or less. At this stage not much liquid will be used as the slices are too close to each other.
- Bake the potatoes for 20 minutes.
- In the meantime add minced garlic, parmesan cheese, herbs and chilli flakes in the remaining butter mixture.
- After 20 minutes remove the tray from the oven. Now the slices will be fairly apart. Carefully add the butter mixture in between the slices. I used a butter knife for this. Brush the top and sides of the potatoes with the liquid in the tray.
- Bake for 15 minutes. Remove the potatoes from the oven. Brush them again with the butter mixture. Return them to the oven.
- Bake further for 15 minutes. Remove the potatoes and brush them again with the butter mixture. Also brush them with the liquid from the tray.
- Bake for 10 minutes.
- Garlic Parmesan Hasselback Potatoes are ready to be served as a side dish, appetizer or as a main meal with add ons.
- Make sure you use potatoes that are generally used for French Fries.
- Add ons can be cooked meat, fish, mushrooms, paneer, tofu, salads, etc.
- Serve with sour cream, cream cheese or yogurt.
- In order not to slice the potatoes through, place them between two chopsticks. The chopsticks prevents you from slicing till the bottom.
- Frequent brushing with the butter mixture helps to make the outer part more crispy.
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