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!
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.
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.