The only way to make potatoes l Crispy hasselback potatoes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free while still adding a cheesy flavor.

Slice off the top of 2 bulbs of garlic until just the tops of the cloves are exposed.

Place the sliced garlic cloves into a baking dish with a lid or wrap in aluminum foil.

Season the garlic with salt and pepper and drizzle 1 tablespoon of olive oil over the cloves.

Cover the dish and bake in the oven at 200°C (390°F) for 1 hour.

After 1 hour, remove the garlic from the oven; it should be slightly golden and soft.

Squeeze out the garlic cloves and mash them with the back of a knife; set aside.

In a small pot or microwave-safe dish, add 6 tablespoons of butter and the mashed garlic.

Stir over low heat until combined or microwave for 2 minutes, stirring every 30 seconds.

Choose flowy and starchy potatoes, like Desiree or Yukon Gold.

Place a potato between the hands of two wooden spoons or chopsticks to prevent cutting all the way through.

Cut the potato into thin slices, about 2 mm thick.

Place the sliced potatoes onto a large baking tray, giving them space to fan out.

Season the potatoes with a generous amount of salt and drizzle with olive oil, massaging it in.

Bake at 200°C (400°F) for 30 minutes to encourage the potatoes to open up.

Remove the potatoes from the oven and pour over the garlic butter, using a spoon to gather the garlic bits.

Brush the garlic butter over the potatoes, ensuring it seeps into the slits.

Return to the oven for 40 minutes, basting every 10 to 15 minutes with the butter from the tray.

If needed, increase the temperature to 220°C (425°F) for an additional 10 minutes for extra crispiness.

Finish with a sprinkling of finely chopped parsley and parmesan cheese before serving hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens