Potatoes are one of those foods you can’t go wrong with- seriously. You can French fry them, bake them, mash them, twice- bake them, grill them, slice them, hash brown them- the list goes on. This particular recipe is a little bit more work than your standard baked potato, however the taste and the presentation are fantastic. Hassleback potatoes are historically a Swedish tradition, but quickly are becoming more and more common in the states. Catch hold of the trend, and try something new. Spice up that generic potato and try a hassleback potato. For something so simple, it’s terribly delicious.
- 6 potatoes
- 2-3 Tablespoon oils of olive oil
- 3 cloves of garlic (or garlic powder)
- Salt and Pepper to taste
- Preheat the oven to 425 and brush a thin layer of olive oil on a baking sheet.
- Wash each potato, and one by one lay on a cutting board, with the flattest side on the bottom.
- Using a sharp knife, slice each potato into thin slices (about 3 or 4 mm wide), making sure not to cut all the way to the bottom.
- Cut the cloves of garlic into small pieces and arrange in between some of the potato slices. (If you’re a big garlic fan, feel free to sprinkle a little garlic powder on top as well!)
- Place each potato on the baking sheet and brush with a light layer of oil.
- Sprinkle each potato with sea salt and ground pepper and bake for 40 minutes, or until crispy on top and soft all the way through.
Notes and Tips:
- This potato can be flavored with things other than garlic, that is simply a suggestion. Feel free to sprinkle the top with parsley, rosemary, or your other favorite spices instead!
- If you like this recipe, you should check out my Spiced Beans and Rice recipe and my Parmesan Zucchini Chips!
10 thoughts on “Garlic Hassleback Potatoes”
This is now on my must-try-soon list. I wonder if it would work as well with sweet potatoes? Also, quite obvious, but insert joke here that mentions David Hasslehoff. I said it first.
Oh you should definitely try it, they were delicious. And I think the cooking process would work just as well with sweet potatoes, however you may want to adjust the spices you use. I may go more along the route of ginger, brown sugar, pecans, nutmeg, cinnamon, etc, with sweet potatoes. Give it a try though and let me know how it goes! I’m all for expirimenting in the kitchen haha
This is such a simple but brilliant idea! Definitely doing this next time I do baked potatoes 😀