Garlic Hasselback Potatoes | Slimming Eats Recipe (2024)

FAQs

Why are they called Hasselback potatoes? ›

The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This technique looks impressive, but is surprisingly easy to do; it's a great way to add a little extra flair to your favorite veggies and meats.

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Prepping potatoes Hasselback-style—i.e. making a series of evenly spaced, thin slices that go across but not all the way through—is an easy way to elevate ordinary roasted spuds.

This Hasselback Potato Rack will help you achieve perfectly spaced cuts without accidentally slicing through the entire spud. Place your potato on the wooden dish, pushing it onto the nails in the center so that your potato is held in place. Use your knife to make cuts through the stainless steel guide wires.

Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.

Dunk the Potatoes in a Saltwater Solution

This step is extremely important because it seasons the skin and encourages it to dry and crisp in the oven.

You don't need to, but if you like really crispy potatoes, there's a method that requires a few minutes of pre-cooking. Basically, you put the potatoes into already boiling water for a few minutes to soften up the outside. Then drain, add some fat and flavourings, and with the lid on briefly shake and rotate the pot.

An overcrowded pan will turn a sauna into a steam bath; Your potatoes will cook, but they'll be soft, moist, and bland like steamed potatoes. Even if you're tempted to save dishes by throwing a mound of potatoes onto one baking sheet, parsing them out over two will give them the space they need to crisp up.

A new health trend on TikTok involves putting potato slices in your socks at night with the claim that it will help clear toxins and viruses like the flu from your body. Experts say that there is no evidence that potatoes are an effective method of drawing out toxins or helping people get over an illness faster.

How do you slice potatoes hack? ›

Place two wooden spoons on either side of the potato to secure it in place. Keeping the potato stationary helps to create more even slices, and the wooden spoons prevent the knife from slicing all the way through the bottom.

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy. 2. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes.

If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks. That's why the parboiling is really important! Now these potatoes are my "basic" ones with my usual go-to seasoning.