Here is a great idea for a really tasty and very attractive looking side dish – Garlic Butter Hasselback Potato. Or, if you are a bit like me and simply like potatoes, have it as the main event on a plate.
There are tons of vitamins and flavour in the potato skin, which, funny enough, most of the time gets discarded. In this recipe Garlic Butter Hasselback Potato is baked with the skin on, which if left uncovered crisps up slightly during baking, while the inside remains soft and creamy.
It actually is pretty amazing how much flavour hides in the potato skin! The best potatoes for this recipe are baking potatoes, like Russet or King Edwards, with their rich and creamy inside which contains less water than the others.
So, to get the best out of the humble potato, leave it on! Slice ⅔ into the depth of your potatoes, rub them with garlic butter (check out my Easy, Home-made Garlic Butter recipe – it is SOOO easy!) and oil, and bake for 50-60 minutes. (It is ready when the internal temperature reaches 99 °C (210 °F).) Then top them up with a generous dollop of sour cream, add some spring onions or chives and eat while still nice and hot.
I hope that this really easy recipe will help you to appreciate the humble potato skin and in a really simple way add more nutrients to your meals.
- 6 medium size baking potatoes like Russet or King Edward
- 150 g garlic butter (or 150g garlic butter and 2 minced garlic cloves mashed together)
- ⅓ cup extra virgin olive oil
- ½ cup chopped spring onions or chives
- ½ cup sour cream
- Salt & pepper
- Preheat oven to 450F (230C).
- In a small bowl, melt garlic butter and mix it with oil.
- Scrub potatoes clean, dry them and slice thinly (about ¼ inch thick slices), but only ⅔ into the depth of each potato to create a fan that’s still holding on to the bottom part of the potato.
- Keep the integrity of each potato, coat them in the melted butter and oil and arrange on a baking tray. Season with salt and pepper and bake for 35 minutes.
- Remove the potato tray from the oven and spoon the butter and oil that run down to the baking tray back over the potatoes. This will help to crisp them up even more. You can repeat this step again, about 10 minutes later.
- Return the baking tray back to the oven and bake the potatoes for another 10-15 min.
- In a small bowl, season sour cream, mix in spring onions or any herb you fancy for that matter, reserve.
- Remove the potatoes from the oven. Top them with the sour cream and serve.