Baked Hasselback potatoes with garlic and thyme

Baked Hasselback potatoes with garlic and thyme
Baked Hasselback potatoes with garlic and thyme
Hasselbeck fragrant potatoes, prepared according to this recipe, are a great vegan and gluten-free option. It got its name in honor of the Swedish restaurant, where it was started to be cooked in the middle of the last century, and in Russian it is often called simply potato-harmonica. Given that the potato looks intricate, the technology of its preparation is quite simple. It is necessary to make several cuts across the potato without cutting through it. Then generously grease with butter and bake in the oven until golden brown. To make the dish vegan, use high-quality olive oil instead of butter, and in order to make it as aromatic as in butter, add garlic and thyme.The result is an unusually tasty dish, which also looks very impressive.

Potato recipe:

Baked potatoes Hasselbek with garlic and thyme
Baked Hasselback potatoes with garlic and thymeYou will need: Food (for 4 servings):
  • 8 approximately identical potatoes with medium-sized red skin (you can use new potatoes),
  • 3 tbsp. l. olive oil,
  • 5 cloves of garlic,
  • 2 sprigs of thyme,
  • half tsp. sea ​​salt (and one extra tbsp for potato cleaning, if you use new potatoes),
  • one-fourth tsp. pepper.
  • Dishes:
  • Knife for vegetables.
  • Acute Chef -knife.
  • Chopping board.
  • Big spoon.
  • A roll of paper towels.
  • Parchment paper.
  • Trays
Abbreviations: tsp. = teaspoon. Art. l. = tablespoon.

Preheat the oven and peel the potatoes

Preheat the oven to 220 ° C. Baked Hasselback potatoes with garlic and thyme Wash the potatoes and dry. Sprinkle with coarse salt and leave to soak for 5 minutes. After 5 minutes, scrape the skin with a knife for vegetables.Wash potatoes again and dry on paper towels.

Cut potatoes

Baked Hasselback potatoes with garlic and thyme
Baked Hasselback potatoes with garlic and thyme
Potatoes should open up when baking, like a fan, for this you need to make cuts, without cutting through the potato. To make it easier for you, use a large spoon and a roll of paper towels. Place one potato on a spoon. Place the spoon handle on a roll of towels. If the cutting board slides, put a wet paper towel under the spoon. Use a sharp knife to slice the potatoes into thin slices (about 3 mm thick). The edges of the spoon will not allow the potato to be cut to the end. Wash the potatoes again and wipe with towels.

Prepare thyme and garlic

>img src="https://sdelaysam-svoimirukami.ru/uploads/posts/2017-08/1503729467_8.jpg" style="max-width: 100%;" alt="Baked Hasselback potatoes with garlic and thyme">
Baked Hasselback potatoes with garlic and thyme
Wash thyme sprigs and dry. Instead of thyme, you can use spices that you like: rosemary, basil or tarragon. Tear off the leaves from the branches. Clean the cloves of garlic.Cut them into very thin slices.

Add spices to the potatoes

Baked Hasselback potatoes with garlic and thyme
Baked Hasselback potatoes with garlic and thyme
Put about 5 cloves of garlic and 5 thyme leaves into each potato, placing them between the potato slices. If you like garlic, you can put a clove of garlic in each cut.

Sprinkle potatoes with olive oil

Baked Hasselback potatoes with garlic and thyme
Take a baking sheet and place it with parchment paper. Put the potatoes on a baking sheet. Pour on good olive oil (approximately 3 tbsp. Of l will be needed). Lubricate the potatoes with oil inside the cuts. Sprinkle with sea salt and freshly ground black pepper.

Bake and serve

Baked Hasselback potatoes with garlic and thyme
Place the baking tray in a preheated oven and bake the potatoes until golden brown, 50-60 minutes, depending on the size of the potatoes.Readiness can be checked by piercing the middle of the potato with a knife: it should become soft. Serve hot with ketchup, garlic sauce or avocado sauce.

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