Rosemary and thyme hasselback potatoes
Rosemary and thyme hasselback potatoes are a visually stunning side dish that combines crispy edges with creamy interiors, enriched by the earthy flavors of garlic, rosemary, and thyme. Perfect for special occasions or everyday meals, this recipe offers a delightful twist on traditional roasted potatoes.
Cook time 60 min
Prep time 35 min
Ingredients:
5 potatoes2 tbsp olive oil
2 garlic cloves
1 tsp salt
1 tbsp rosemary
1 tsp fresh thyme
Rosemary and thyme hasselback potatoes make for a delightful side dish that's both visually appealing and full of flavor. This dish combines crispy edges with creamy interiors, all enhanced by the earthy notes of rosemary and thyme. Whether for a special dinner or a weeknight treat, these potatoes are sure to impress.
Instructions:
Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a kitchen towel.
- Place a potato on a cutting board. To create the hasselback effect:
- Place two wooden spoons or chopsticks on either side of the potato to act as a cutting guide.
- Using a sharp knife, make thin slices across the potato, about ⅛ inch apart, cutting down to the guide so the slices remain attached at the bottom.
- Repeat this process for all the potatoes.
- In a small bowl, combine the olive oil, minced garlic, salt, rosemary, and thyme. Mix well until the ingredients are evenly distributed.
- Carefully fan out the slices of each potato slightly to allow the seasoning mixture to penetrate.
- Using a brush or your hands, generously apply the seasoning mixture over the potatoes, making sure some of the mixture seeps into the slices for maximum flavor.
- Place the seasoned potatoes on a baking sheet lined with parchment paper or in a baking dish.
- Roast in the preheated oven for 45-60 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. The cooking time may vary depending on the size of your potatoes.
- Carefully remove the potatoes from the oven. Allow them to cool slightly before serving.
- Optionally, garnish with a sprinkle of fresh rosemary and thyme for an extra burst of flavor.
Serve your rosemary and thyme hasselback potatoes hot, straight out of the oven. Their crispy edges and herb-infused flavor make them a delicious addition to any meal. Enjoy them as a perfect accompaniment to roasted meats, grilled vegetables, or on their own as a tasty snack.
Rosemary and thyme hasselback potatoes FAQ:
Bake the potatoes in a preheated oven at 425°F (220°C) for 45-60 minutes. Cooking time may vary based on the size of your potatoes; check for tenderness and a crispy exterior.
If the potatoes aren't crispy, try increasing the oven temperature slightly or roasting them longer, ensuring they are fully coated in olive oil. You can also broil them for a couple of minutes at the end for extra crispiness.
Yes, you can substitute rosemary and thyme with other herbs like oregano, sage, or parsley. Just adjust the quantity according to your taste preferences.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to regain crispiness.
Medium-sized potatoes (about 6-8 ounces each) work best for hasselbacking, as they allow for enough surface area to create the signature slices while cooking evenly.
Cooking Tips:
- Use a sharp knife to make thin, even slices along each potato, being careful not to cut all the way through.
- Placing the potatoes between two wooden spoons or chopsticks can help prevent slicing entirely through them.
- For extra crispy edges, brush the potatoes with additional olive oil halfway through the baking process.
- Feel free to experiment with other herbs or seasonings for additional flavor variations.
- Smaller potatoes can cook more evenly and become crispier compared to larger ones. Adjust your cooking time accordingly.
Nutrition Facts
8 ServingsCalories 100kcal
Protein 2.64g
Carbohydrates 22g
Fiber 2.73g
Sugar 1.03g
Fat 3.49g
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