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Swedish Hasselback Potatoes with Garlic & Rosemary
(0)
60 min
Under an hour
Knuspr-Küche
Hasselback-Kartoffeln sind der schwedische Klassiker für alle, die Kartoffeln lieben! Durch die feinen Einschnitte werden sie außen herrlich knusprig, während sie innen butterweich bleiben. Mit aromatischem Knoblauch, frischem Rosmarin und einer Prise Zitrone verfeinert, sind sie die perfekte Beilage oder ein leichtes Hauptgericht. Ein echter Hingucker auf dem Teller, der mit minimalem Aufwand maximalen Genuss garantiert.
Preparation method
Preparation & Slicing
Preheat the oven to 200 °C top/bottom heat. Wash the potatoes thoroughly under cold water and pat dry.
Place the potatoes one by one between two wooden spoons (or chopsticks). Using a sharp knife, cut into slices about 1 mm thin. The spoons prevent the potato from being cut all the way through, so it stays together at the bottom. Place the potatoes in a baking dish.
Seasoning & Baking
Cut off the top tips of the garlic so that the cloves are slightly exposed. In a small bowl, mix olive oil with the potato seasoning. Generously salt the potatoes and sprinkle with freshly ground pepper. Brush each potato and the garlic bulbs with the oil-spice mixture (reserve some oil for later). Place the rosemary sprigs between the potatoes.
Chef's tip
For a vegan version, simply use olive oil. If you prefer it richer, you can sprinkle the potatoes with some grated cheese in the last 5 minutes.
Ingredients
Nutritional values
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