Garlic Hasselback Potatoes | Slimming Eats Recipe (2024)

FAQs

How to make Jamie Oliver's Essex hasselback potatoes? ›

Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

The name “Hasselback” comes from a restaurant in Stockholm, Sweden called “Hasselbacken,” where hasselback potatoes were first created in the 1940s. The cutting technique is now widely used to elevate not only spuds, but also chicken, ham, squash, Hasselback Apples – you name it!

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.

Gordon Ramsay's Smashed Potatoes are made with baby potatoes, olive oil, herbs like rosemary or thyme, garlic, salt, and pepper this dish serves 8 and takes about 1 hour, including boiling and roasting for a crispy exterior.

Covering in water helps the potato from turning a dark color. Adding salt to the water to form a brine mixture may seem helpful and can impart a flavor to the potato strips, however, salt is a major contributor to the fry oil breaking down prematurely, so I don't recommend it.

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.

Parboiling the potatoes is a good start, but if they're not getting crispy during roasting your temperature isn't high enough or there's too much moisture.

Hasselbacking is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavorings. It's a way of creating more surface area for flavors and creating additional texture. As a technique, it's nothing new.

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.

Is there a tool to make Hasselback potatoes? ›

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.

Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture. Plus, without the use of foil, the skin will get extra crispy and flavorful.

Potatoes Small White Spots – Lenticels

Often they fear that some disease has struck their potatoes and wonder if the crop is edible. Happily these small white spots on potatoes are not a reason for great concern. They are actually swollen lenticels caused by too much water.

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

Some people suggest that you leave your boiled spuds to dry overnight before you roast. This is because the best crunch is the result of the driest potato hitting the hot fat.