Oven Baked Garlic Hasselback Potatoes

/Oven Baked Garlic Hasselback Potatoes

Oven Baked Garlic Hasselback Potatoes

These oven baked garlic hasselback potatoes are a family favorite! Best of all this recipe does not use any oil and is super easy to make.

Don’t you just love recipes that are simple to do but look super impressive 😉

Enjoy these as a snack or serve them at a dinner party… either way, they will be a hit!

Oven Baked Garlic Hasselback Potatoes
Servings Prep Time
2-4people 10mins
Cook Time
Votes: 13
Rating: 4.15
You:
Rate this recipe!
60mins
Print Recipe
oven baked hasselback potatoes
Servings Prep Time
2-4people 10mins
Cook Time
Votes: 13
Rating: 4.15
You:
Rate this recipe!
60mins
Print Recipe
oven baked hasselback potatoes
Ingredients
Servings: people Units:
Instructions
  1. Preheat oven to 200C/400F.
  2. Line a baking tray with non-stick parchment paper.
  3. Make sure your potatoes all sit flat, if not cut a small section from the bottom to stop them from rolling around. (See video at top of this page for full cooking demonstration).
  4. Using a sharp knife, cut slits across the top about 3mm apart and slice about 3/4 of the way through.
  5. Now gently push a slice of garlic into each cut.
  6. Next, prepare your basting mixture. Place corn starch and vegetable broth into a pot and mix together well before placing on the heat.
  7. Turn hot plate on to high and bring the mixture to a light boil. Stir constantly while it is coming to temperature because you want the mixture to stay smooth and silky. Keep stirring until it thickens and the texture starts to change. Remove from heat immediately.
  8. Baste all of your potatoes with the mixture and bake for 30 minutes.
  9. Baste again, and bake for a further 15 minutes.
  10. Baste a final time and bake for 10 - 20 minutes till brown and crispy to your liking.
Recipe Notes

If using large potatoes, you can cut them in half and sit the flat side down.

See video at top of this page for full cooking demonstration.

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By |2016-01-11T23:08:53+00:00November 18th, 2015|Recipe, Videos|11 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

11 Comments

  1. Kathleen November 19, 2015 at 10:09 am - Reply

    Making this tonight……it looks absolutely delicious. Love Love Love this webside

    • Anja November 21, 2015 at 10:38 am - Reply

      Glad you like the recipe 🙂

  2. Shellie November 22, 2015 at 9:47 am - Reply

    Getting ready to put these in the oven. We ran out of garlic, so a few of the potatoes have onions instead. I’m also learning what I’m doing wrong with measuring thanks to being able to find Australian to American measurements. Thanks so much for such great recipes.

    • Anja November 26, 2015 at 4:43 pm - Reply

      Fantastic! Enjoy 🙂

  3. Shellie November 25, 2015 at 8:55 am - Reply

    Just curious as to why my posts disappear. In any case, this was a great recipe. We loved it.

    • Anja November 26, 2015 at 4:48 pm - Reply

      Not sure?? This one has come through 🙂

  4. Diane Marie October 8, 2016 at 7:52 pm - Reply

    Is cornstarch the same as cornflour? I thought this was an Australian site, sorry I am confused with some of the ingredients.

    • Anja November 7, 2016 at 3:39 pm - Reply

      Yes, just use cornflour 🙂

  5. Christina Svensson April 5, 2017 at 5:49 pm - Reply

    Hello Anja,
    Small info, hasselbackspotatis is a Swedish dish, never ever have we used oil 🙂 Scandinavian cooking is all about butter and garlic has only been around since the late 70′ and just about. Love your idea of stuffing each slice with something.
    Origins:
    Hasselbackspotatis was created in 1953 by Leif Elisson from Värmland, who was trainee chef at restaurant Hasselbacken on Djurgården in Stockholm
    Original recipe:
    type of baked potato, where the potatoes are about halfway cut through into thin slices; butter, breadcrumbs, and almonds are added on top of the potatoes.

  6. Lisa August 28, 2017 at 2:09 am - Reply

    I tried these last night. I had to substitute tapioca starch for the corn starch because my partner is allergic to corn. My potatoes were in the oven for at least an hour and a half and were not cooked. Yes, they were medium to large potatoes, but I’m completely perplexed as to how little they cooked. I kept them in the oven for at least another hour, while also cooking some other things in the oven (I was hosting people for dinner and needed to get the other dishes cooked!), and still they barely made any progress in terms of getting cooked and soft. Do you have any thoughts on why this happened? I’ve never seen anything cook so little while in a 400-450F oven! Needless to say, this recipe did not work for me, unfortunately.

    • Anja August 28, 2017 at 4:59 pm - Reply

      I’m not sure why it didn’t work.

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