Garlic Concertina Potatoes a.k.a Hasselback Potatoes. These crispy, buttery, garlicky potatoes make an ideal side dish to serve with so may of your favourite main dishes.
Today’s recipe is really more of an instruction on how to bump up a boring baked potato. I’ve shown it relatively plain here to demonstrate the basic idea. At the end of the baking time you can melt your favourite cheese over the top or create a crumb topping with bread or cracker crumbs mixed with a little melted butter and fresh herbs.
There are plenty of ways to use your imagination and dress up this great side dish, including adding some chilli sauce to the oil to add some spice to the potatoes. The humble spud has never looked or tasted so good.
This recipe produces very garlic potatoes by placing thin slivers of garlic in the potato cuts. If you prefer less garlicky potatoes just leave out the fresh garlic and substitute a good, strongly flavoured garlic olive oil instead of plain olive oil. You can learn how I make my homemade garlic oil here.
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Garlic Concertina Potatoes a.k.a Hasselback Potatoes
These crispy, buttery, garlicky potatoes make an ideal side dish to serve with so may of your favourite main dishes.
Servings: 4 servings
large potatoes or 6 -8 smaller potatoes
large garlic cloves
thinly sliced (or use garlic oil instead of regular oil)
Preheat oven to 375 degrees F.
Start by washing your potatoes thoroughly before par boiling them for 6 to 7 minutes in salted water. If you prefer you can peel the potatoes as they are pictured. The par boiling can also be skipped if you prefer but it does make them just a bit crispier. I make them both ways all the time.
Allow the potatoes to cool for a few minutes before preparing them to be baked.
Place 2 wooden spoons on a cutting board and place a potato between them with the flattest side of the spud down. The wooden spoons will prevent you from cutting all the way through the potato, allowing the whole potato to remain in one piece.
Slice the potatoes, stopping at the wooden spoons, at about 1/8 to 1/4 of an inch thickness per slice. Slice remaining potatoes.
At every second cut push in a thin slice of garlic. sprinkle the potatoes with salt and pepper to season.
Place potatoes in a glass baking dish. It is best that the pan is large enough that the potatoes do not touch.
Melt butter and add olive oil. Brush lightly over the prepared potatoes, reserving the rest of the oil and butter to baste the potatoes every 15 minutes.
Bake for about an hour at 375 degrees F, depending on the size of the spuds or until crispy and golden brown.
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