Garlic-Infused Hasselback Potatoes with Lemon & Parsley
This delightful take on the classic Swedish Hasselback potatoes adds a burst of flavor with a garlic infusion, fresh lemon juice, and fragrant parsley. Originally posted for the Zaar World Tour 2005 by chef Helene Henderson, this updated recipe eliminates excess oil while ensuring rich flavors harmoniously meld together. The result is beautifully layered, crisped, and browned potatoes that are not only visually stunning but also tantalizingly delicious. Enjoy these as a side dish at your next dinner gathering, or as a comforting treat for yourself!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
russet baking potatoes
3 lbs (peeled and cut)
olive oil
1 tablespoon (for vinaigrette)
olive oil
1/2 cup (for simmering garlic)
garlic cloves
6 (sliced)
dry breadcrumbs
1 cup
lemon
1 (juice and zest)
fresh flat-leaf parsley
3 sprigs (chopped)
butter
1 tablespoon (softened)
salt
to taste
pepper
to taste
Instructions
1
Preheat your oven to 350°F (175°C).
2
Begin by peeling the russet baking potatoes. Carefully slice each potato into thin, crosswise slits about 3/4 of the way down, spacing the cuts approximately 1/8 inch apart. Avoid cutting through the bottom; this allows the potato to fan out during cooking. To prevent browning, place the cut potatoes into a bowl of cold water and set aside.
3
Prepare the garlic topping: In a small saucepan, warm 1/2 cup of olive oil over low heat. Add the sliced garlic and gently simmer for 15-20 minutes, or until soft and fragrant. Once done, strain the garlic, reserving 1 tablespoon of oil, and combine the garlic with dry breadcrumbs, lemon zest, chopped parsley, softened butter, and a sprinkle of salt and pepper.
4
Remove the potatoes from the water and pat them dry with paper towels. Place the potatoes in a small baking dish, cut side up. Generously spoon the breadcrumb mixture over each potato, ensuring to press it gently into the slits.
5
Bake in the preheated oven for 45 minutes, or until the potatoes are soft and the tops are nicely browned. If the breadcrumbs begin to burn before the potatoes are fully cooked, cover them loosely with aluminum foil.
6
While the potatoes bake, prepare a simple vinaigrette by whisking together the reserved tablespoon of oil with the lemon juice in a small bowl. Season with salt and pepper to taste.
7
Once the potatoes are done, remove them from the oven and drizzle with the lemon vinaigrette before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Garlic-Infused Hasselback Potatoes?
They are a flavorful variation of Swedish Hasselback potatoes, featuring thin crosswise slits, a garlic-infused breadcrumb topping, and a bright lemon and parsley finish.
What type of potato is best for this recipe?
The recipe recommends using russet baking potatoes because they hold their shape well and get crispy on the outside while remaining fluffy inside.
How do I cut the potatoes without slicing all the way through?
Carefully slice each potato into thin slits about 3/4 of the way down. You can place wooden spoons on either side of the potato to act as a guard for your knife.
Why should I soak the potatoes in cold water after cutting?
Soaking the cut potatoes in cold water prevents them from browning due to oxidation and helps remove excess starch for a better texture.
How thin should the potato slices be?
The slits should be spaced approximately 1/8 inch apart to allow the potato to fan out and the flavors to penetrate.
How do I make the garlic infusion?
Warm 1/2 cup of olive oil over low heat and gently simmer sliced garlic for 15-20 minutes until the garlic is soft and the oil is fragrant.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) for even baking.
How long do Hasselback potatoes need to bake?
Bake the potatoes for approximately 45 minutes, or until they are soft and the breadcrumb topping is nicely browned.
What is in the breadcrumb topping?
The topping consists of the simmered garlic, dry breadcrumbs, lemon zest, chopped parsley, softened butter, salt, and pepper.
What should I do if the breadcrumbs start to burn before the potatoes are cooked?
If the tops are browning too quickly, cover the baking dish loosely with aluminum foil for the remainder of the cooking time.
How do I make the lemon vinaigrette?
Whisk together one tablespoon of the reserved garlic-infused olive oil with fresh lemon juice, salt, and pepper.
When should I apply the vinaigrette?
Drizzle the lemon vinaigrette over the potatoes immediately after removing them from the oven, just before serving.
Do I need to peel the potatoes?
Yes, this specific recipe calls for peeling the russet baking potatoes before slicing.
Can I use dried parsley instead of fresh?
While fresh flat-leaf parsley is recommended for the best flavor, you can use dried parsley, though the taste will be less vibrant.
How much garlic is required?
The recipe uses 6 sliced garlic cloves to infuse the olive oil and add to the topping.
Is this recipe vegetarian?
Yes, this recipe is a vegetarian-friendly side dish as it uses butter and olive oil rather than animal fats.
How can I make this recipe vegan?
To make it vegan, simply substitute the 1 tablespoon of softened butter with a plant-based butter alternative or additional olive oil.
What if I don't have olive oil?
You can use another neutral oil with a high smoke point, such as avocado oil, though olive oil provides the best flavor for this Mediterranean-inspired dish.
Can I use bottled lemon juice?
Fresh lemon is highly recommended because the recipe requires both the juice and the zest for maximum flavor.
How many potatoes are needed for 3 lbs?
Depending on the size of the russets, 3 lbs typically equates to 4 to 6 large potatoes.
Can I prep the potatoes in advance?
Yes, you can slice them and keep them submerged in cold water in the refrigerator for a few hours before baking to save time.
Are Hasselback potatoes gluten-free?
This specific recipe is not gluten-free due to the dry breadcrumbs, but you can easily use gluten-free breadcrumbs as a substitute.
How do I ensure the breadcrumbs get into the slits?
Gently press the breadcrumb and garlic mixture into the slits using a spoon or your fingers to ensure the flavor is distributed throughout the potato.
What is the origin of the Hasselback potato?
Hasselback potatoes originated in Sweden, named after the Hasselbacken restaurant in Stockholm where they were first served.
Can I add cheese to this recipe?
While not in the original recipe, adding parmesan cheese to the breadcrumb mixture would complement the garlic and lemon flavors well.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat these potatoes?
Reheat them in the oven or an air fryer at 350°F until heated through to maintain the crispiness of the topping.
Can I use Panko instead of regular breadcrumbs?
Yes, Panko breadcrumbs can be used and will provide an even crunchier texture to the topping.
What does the butter do in the topping?
The softened butter helps bind the breadcrumbs and garlic together and adds a rich, savory flavor that aids in browning.
Does this recipe contain many calories?
While specific nutritional data isn't provided, this version is designed to eliminate excess oil compared to traditional recipes while maintaining rich flavor.