I feel that one of the best ways to cook potatoes are to bake them. Roasting potatoes in the oven seems to bring out the nutty flavour in potatoes and the crispy outer skin makes it even better. What makes hasselback potatoes even more tantalizing is the fact that you can add more flavour in between each slit. I thinly sliced garlic cloves and put them into each potato slit and sprinkled dried thyme all over. This just seemed to bring a whole new life to the regular old stand by potato side dish.

Serves 4

Preheat the oven to 425 Degrees F.
Baking time: 45-50 minutes


  • 6 medium sized potatoes (I like using Yukon Gold Potatoes)
  • 1/4 cup water or chicken stock
  • 6-8 garlic cloves, sliced thin
  • 6 tbsp olive oil (1 tbsp per potato)
  • coarse salt
  • ground black pepper
  • generous pinch of dried thyme per potato
  • 6 tsp grated Parmesan cheese (1 tsp per potato)
  • juice of half a lemon

1. Preheat the oven to 425 F. Take the potatoes and wash the outer skins. Carefully slice 3/4 of the way through the potato, making sure to have 1/2" intervals in between each slit. Place the potatoes into the casserole dish and pour 1/4 cup of water or chicken stock. This will help to steam the potatoes in the oven.

2. Thinly slice the garlic cloves and place a 2-3 thin slices in between each potato slit. Season each potato with salt, pepper and dried thyme. Drizzle 1 tbsp of olive oil on top of each potato, making sure that the oil goes in between the slits as well. Place the potatoes into the oven and bake for about 50 minutes or until tender.

3. Once out of the oven quickly sprinkle the grated Parmesan cheese and squeeze the juice of half a lemon on top of all of the baked potatoes. Serve warm.

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