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Hasselback Potatoes

Named after the Stockholm restaurant that first introduced them in the 1700s. Also known as “accordion potatoes” in Ireland’s version of the dish

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Variations: Omit the garlic & bake for the last 25 mins after sprinkling with grated Parmesan and bread crumbs.