Oven Baked Garlic Hasselback Potatoes
Ingredients
- 10 small / medium Potatoes, washed organic if possible
- 5 peeled garlic cloves, sliced thinly
- 250 ml Vegetable Broth
- 1 tbs Corn Starch
- coarse celtic sea salt to taste
- Dried Herbs to sprinkle on prior to serving
Servings: people
Units:
Instructions
- Preheat oven to 200C/400F.
- Line a baking tray with non-stick parchment paper.
- 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).
- Using a sharp knife, cut slits across the top about 3mm apart and slice about 3/4 of the way through.
- Now gently push a slice of garlic into each cut.
- Next, prepare your basting mixture. Place corn starch and vegetable broth into a pot and mix together well before placing on the heat.
- 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.
- Baste all of your potatoes with the mixture and bake for 30 minutes.
- Baste again, and bake for a further 15 minutes.
- 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.
Share this Recipe
Making this tonight……it looks absolutely delicious. Love Love Love this webside
Glad you like the recipe 🙂
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.
Fantastic! Enjoy 🙂
Just curious as to why my posts disappear. In any case, this was a great recipe. We loved it.
Not sure?? This one has come through 🙂
Is cornstarch the same as cornflour? I thought this was an Australian site, sorry I am confused with some of the ingredients.
Yes, just use cornflour 🙂
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.
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.
I’m not sure why it didn’t work.