Hasselback Potatoes with Gremolata
These crispy hasselback potatoes flavoured with smoked paprika and garlic are absolutely the best things to dunk in that flavour packed gremolata sauce!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 400F/200C. Cut slits into each potato to look like an accordion, each cut should be deep enough for the potato to open up but not all the way through, so it stays together. Take your time doing that as it is the most challenging task of the recipe by far. (See tips in the post.)
Rinse each potato in cold water afterwards to get rid of the extra starch between slices, otherwise they stick together. Dry with paper towel.
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Continue Reading at Vikalinka →Chef's Notes
Smaller potatoes will give you a better chance of ending with hasselback potatoes as they should be: crispy on the outside and cooked throughout.
I prefer to leave the skin on for more taste and texture, and to save on effort.
Slicing the potatoes is the hardest part. The cuts need to be deep enough to let the potato open up and crisp up. But they can’t go all the way through. It takes a bit of practice but I know you can master it!
A trick that worked for me is to place the potato on two chopsticks as in the photos above, letting the chopsticks stop the knife at the right point. Others suggest using a large wooden spoon. I cut mine into 1/4 inch slices.
Potatoes have a lot of starch, which causes the slices to stick together as soon as they are cut. Rinse them in cold water after slicing to minimise this, then dry witih paper towels.
I found that dunking each potato into the oil mix is the easiest way to coat them fully. Still, it’s not easy to get the oil between the slices, which is important for the desired result. Take the potatoes out of the oven after 30 minutes of baking and brush them one more time with the oil mixture, taking care to get all the way in between the slices.
Be patient as they cook. It can take 1 hour or 1 hour 10 minutes, or even longer if the potatoes are larger.
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