Hasselback Potatoes

Ingredients

• 6 pcs Medium potatoes (100-125 g each, well washed and dried)
• 2 c. à soupe Extra virgin olive oil (A few drops on each potato)
• 0.5 c. à café Ground black pepper (Fresh)
• 1 c. à café Salt
• 25 g Unsalted butter
• 3 c. à soupe Fresh chopped parsley
• 2 pcs Bay leaves
• 2 gousses Garlic cloves (1 for the interior, 1 for the sauce)
• 2 pcs Shallots (Peeled and finely chopped)
• 30 g Rusk (stale bread) or breadcrumbs (Grind into powder)

Instructions

1. Preheat the oven

   Preheat the oven to 220°C.

   Time: PT10M

   Temperature: 220°C

2. Cut the potatoes in an accordion style

   Wash the potatoes, dry them, then, using two chopsticks to stabilize them, cut slices 2‑3 mm thick up to about 3/4 of the height, without separating them completely.

   Time: PT10M

3. Season the interior

   Place the potatoes in a baking dish, insert the bay leaves and the first crushed garlic clove between the slices, lightly sprinkle with salt and add a few drops of olive oil on each potato.

   Time: PT5M

4. Thinly slice shallots and chop garlic

   Peel and finely chop the two shallots, dice the second garlic clove finely.

   Time: PT5M

5. Turn the rusk into powder

   Place the rusk in a blender or a freezer bag and grind until a fine powder is obtained.

   Time: PT2M

6. Make the butter sauce

   Melt 25 g of butter in a small pan over medium heat, add a drizzle of olive oil, then the sliced shallots, chopped garlic, parsley, rusk powder and a pinch of salt. Stir quickly and then remove from heat.

   Time: PT5M

7. Initial cooking

   Place the dish with the potatoes in the oven for 30 minutes.

   Time: PT30M

   Temperature: 220°C

8. Season and finish cooking

   Remove the dish, drizzle the potatoes with the prepared butter sauce, return to the oven for an additional 10 minutes.

   Time: PT10M

   Temperature: 220°C

9. Rest and serve

   Take the potatoes out of the oven, let rest for 2 minutes, then serve hot, garnished with fresh parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Medium potatoes: new potatoes, sweet potatoes (adjusted cooking time)
• Instead of Extra virgin olive oil: sunflower oil, rapeseed oil
• Instead of Ground black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Unsalted butter: vegetable margarine
• Instead of Fresh chopped parsley: chives, cilantro
• Instead of Bay leaves: thyme
• Instead of Garlic cloves: garlic powder
• Instead of Shallots: finely chopped red onion
• Instead of Rusk (stale bread) or breadcrumbs: breadcrumbs, crushed dry biscuits

Equipment Needed

• Oven
• Baking dish
• Chef's knife (small)
• Cutting board
• Chopsticks (optional)
• Small pan
• Blender or freezer bag (optional)
• Mixing bowl
• Wooden spoon

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature
• Cut the potatoes in accordion style without separating them completely
• Make the butter sauce without burning the butter
• Drizzle the sauce before the second bake

Chef Tips from the Video

• Use waxy potatoes such as Charlotte or Amandine to retain their shape.
• Add a little grated Parmesan on top before the final bake for extra flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Can be frozen for up to 1 month; reheat in the oven at 180°C until thoroughly hot.

Room temperature: Consume within 2 hours after cooking, otherwise refrigerate.

Make-Ahead Tips

• Prepare the sliced potatoes and store them in the refrigerator for up to 24 hours before cooking.
• The butter sauce can be made ahead and gently reheated.