These garlic dill Hasselback potatoes are a delightful twist on classic baked potatoes. The potatoes are partially sliced into thin, accordion-like cuts, allowing the flavorful garlic butter mixture to seep into each layer. This method not only enhances the taste but also creates a beautiful presentation with crispy edges and tender insides. The combination of savory garlic, aromatic dill, and rich butter makes these potatoes an irresistible side dish or a satisfying main course.
Preparation Time:
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 65-75 minutes
Ingredients:
4 medium potatoes (russet or Yukon Gold recommended)
4-5 cloves garlic, minced
50g (approximately 1/4 cup) butter, melted
1 teaspoon dried dill, or to taste
1-2 tablespoons olive oil
Salt, to taste
Directions:
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<!–nextpage–>Preheat the Oven: Preheat your oven to 190-200°C (374-392°F). Ensure the oven is fully heated before placing the potatoes inside for even cooking.
Prepare the Potatoes:
Wash the potatoes thoroughly under running water to remove any dirt or debris.
Pat the potatoes dry with a clean kitchen towel or paper towels.
To create the Hasselback effect, place each potato between two chopsticks or wooden spoons. This will prevent you from slicing all the way through the potato.
Using a sharp knife, make thin, evenly spaced slices across the potato, cutting about halfway or two-thirds of the way down.
Prick the potatoes several times with a fork. This allows steam to escape during the cooking process, preventing the potatoes from bursting.
Make the Garlic Butter Mixture:
In a small bowl, combine the melted butter, minced garlic, dried dill, and a pinch of salt.
Mix well until all the ingredients are thoroughly combined.
Season the Potatoes:
Rub each potato with olive oil, ensuring the entire surface is coated. This will help the skin to crisp up nicely.
Generously brush the garlic butter mixture over each potato, making sure to get the mixture in between the slices.
If you have left over garlic butter, set it aside for basting the potatoes halfway through the baking process.
Bake:
Place the potatoes on a baking tray lined with parchment paper or a silicone mat.
Sprinkle additional salt over the potatoes, if desired.
Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender on the inside and have a crispy skin on the outside.
Halfway through the baking process, remove the potatoes from the oven and baste them again with any remaining garlic butter mixture.
To test for doneness, insert a fork or knife into the center of a potato. It should slide in easily.
Serve:
Remove the baked potatoes from the oven and let them cool slightly before serving.
Offer the baked potatoes hot, and if you like, with extra butter or your favorite toppings such as sour cream, chives, grated cheese, crumbled bacon, or a dollop of Greek yogurt.
Tips:
Potato Selection: Russet or Yukon Gold potatoes are ideal for baking due to their high starch content and ability to hold their shape.
Even Slicing: Using chopsticks or wooden spoons as guides will help you achieve even slices and prevent cutting all the way through the potatoes.
Garlic Intensity: Adjust the amount of garlic to your preference. You can also roast the garlic before mincing it for a milder, sweeter flavor.
Crispy Skin: For extra crispy skin, you can brush the potatoes with more olive oil or melted butter during the baking process.
Basting: Basting the potatoes with the garlic butter mixture halfway through baking ensures that the flavors penetrate deeply and the potatoes remain moist.
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