Slit potatoes, often called hasselback potatoes, are a simple and effective way to serve regular potatoes. The cuts are made quite thin, but so as not to cut the tubers completely. Thanks to this, after baking, the potato spreads gently and crisps beautifully on the edges. Before and during baking, potatoes are sprinkled with oil and topped with aromatic marinadewhich penetrates between the slices and gives them an intense flavor.
Potatoes prepared this way they can be a snack on their ownserved with yogurt, garlic or aioli sauce. Great though They will also work well as an addition for baked chicken, fish, steaks, plant-based cutlets or grilled vegetables. They are universal, easy to make and always make a positive impression on guests.
Ingredients:
- 8-10 young potatoes of equal length,
- 2-3 tablespoons of oil,
- 1/4 teaspoon of salt.
Glaze:
- 20 ml rapeseed oil,
- 20 ml of olive oil,
- 3 cloves of garlic,
- 3 sprigs of fresh rosemary or a teaspoon of dried rosemary,
- a teaspoon of salt,
- pepper to taste.
How to do it:
1. Preheat the oven to 200°C (top-bottom).
2. Wash and dry the potatoes thoroughly. Cut a very thin slice from the bottom of each one so that it stays stable when cutting. Place the potato between two wooden spatulas or chopsticks – this will prevent the knife from cutting it completely.
3. Cut the potatoes into very thin slices, preferably about 2 mm thick. They may be slightly thicker at the edges, but after baking they will be the crispiest there.
4. Sprinkle each potato with oil and rub thoroughly with salt, trying to get the fat into the cuts.
5. Place the potatoes on a baking tray lined with baking paper and place in the oven. Bake for 30 minutes.
6. Meanwhile, prepare the glaze. In a small bowl, mix rapeseed oil with olive oil, add crushed garlic, rosemary, salt and pepper.
7. After 30 minutes, remove the tray from the oven. The slices should be slightly open now. Pour some of the glaze over the potatoes and place the garlic and rosemary directly on the baking tray. If using dried rosemary, sprinkle it on the potatoes.
8. Place back in the oven and bake for another 40 minutes. Approximately every 10 minutes, lightly pour the fat from the baking tray over the potatoes. The more glaze you get between the cuts, the more the potatoes will “open” and become crispy.
9. When the potatoes are soft inside (check with a knife), increase the temperature to 220°C (or 200°C with convection). Pour the glaze over them again and bake for another 10-15 minutes until the edges are golden and visibly crispy.
Source: Terazgotuje.pl
