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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