How to make HASSELBACK POTATOES recipe (Baked Potato)

Now today I'm going to

make

Hasselback Potatoes, if you've never had those four try them, it's so simple and they taste absolutely delicious. Hasselback

potato

es, I like the Swedish version of a

baked

potato

, so

make

them and you know, you can serve it with your steak or as part of your roast dinner or whatever you want, they are absolutely beautiful, so if you are making these Hasselback

potatoes

, I'll quickly go over the ingredients I'm going to use now. First of all, I bought potatoes there now, obviously, you can do two potatoes, four, six, whatever you want.

I have six potatoes about the same size, one is a little larger so it may need to cook a little longer. What you want to do with your potatoes is wash them and with cold water try to make sure there's no matter or anything like that, if you need to rub them gently, you know, because we're going to leave the skin on, so try to get them nice and clean now, The potatoes I chose to use are what I would use to make roast potatoes, so these are baking potatoes, now you can use Mary's pipers, you know, the ones you would use for roasting, but baking potatoes is what I'm going to use now.

We also have a little bit of olive oil, no one uses that just to brush on the outside, you know, rub it on the outside because we want the skin to be nice and crispy. I have about half a block of butter, you want a good amount of butter, you really know it's going to be spread over all of these potatoes, I'm just going to melt it in a pan and add some herbs now, you can use fresh herbs, typically Rose Marie, one of the main ones and you can use a little thyme. I'm going to use this Provençal herb that has a really good blend and it has rosemary and thyme, so it's going to give them a delicious flavor.

I also have some garlic. The granules won't be used, you could use some fresh garlic, you know, chop up the cloves, 2 or 3 cloves of garlic and all that goes with the butter to give it a nice flavor to the butter. I also have some salt. because you need to season the potato button on the outside, but also when we cut these little cuts and the battles get in there, you also need to put a little salt because the potatoes really need salt for flavor. And really those are all nice, simple ingredients, so what I'm going to do is get the potatoes and prepare them first.

Now with the potatoes, I'm just going to show you one and then obviously I'll move on to the rest. So what I'm going to start is with the potatoes, what you want to do is take a knife and basically cut them like a flap along the bottom like that, because then the potato doesn't wobble. All I'm going to use is a couple of wooden spoons, so the reason I use them is because what we need to do is cut, but you don't want to cut all the way to the bottom of the potato, otherwise. We're going to cut it into four quarters or whatever, so one of those just cuts it.

I'd say about two-thirds of the way, maybe three-quarters at most, so we'll go down like this until we reach the wood. spoons, so it's nice to have wooden spoons because it just means you know you're not going to cut them all the way through. Now I'm going to try to cut marble, let's say two or three thousand, about an eighth of an inch, because they're not going to look really beautiful when you present them, so I'm going to go ahead and do that all over the potato, so there you have it. I've done it all over the beautiful now while the dough does that. with the other five potatoes so I'm going to finish making all the potatoes it takes a little bit of time, but you know it's going to be worth it in the end because they're going to look very pretty and presentable and then run the potatoes through the bottom.

I've already made most of these, but I don't want you to know that it wouldn't be nice and dry, so they're all done now and they'll look beautiful when it's all spread out a little bit now that I'm. What I'm going to do is get a baking team some aluminum foil and we'll spread a little bit of olive oil on top of each of them. Now that I have them all laid out and I actually put the skins in there too. You could put a little bit of olive oil in there and cook them and when they're done, take them out now with the olive oil.

I'm going to spread a little bit of that on to start, so I'll do that on everyone. and then I'm going to put a little bit of salt mines and then I'm going to rub it in the olive oil and just make sure that there's olive oil everywhere on the potatoes or everywhere, so again I'm going to continue doing that, that's it, okay and cover it, make these skins too, so let's grab some salt and get started. I'm going to sprinkle a little bit on top like this, lovely, and then really what you want to do is take the satyrs and just rub them all over, so wrap them up nice, get them nice and tight in there, so again I'm going to rub it in with all the rest, so Now I have the potatoes prepared and ready to go in the oven.

I'm going to turn my oven on to get the temperature out and then I'm going to put them in the oven initially for about 20 minutes and while they're cooking I'm going to go out on the heat and we're going to continue with that butter mixture so turn the oven on, get the temperature out. and then put them in the oven, so beautiful, just close them and I would say initially give them about 20 minutes now temperature wise. I have my oven set to 220 degrees Celsius, which is 425 degrees Fahrenheit, gas mark 7, so while we wait for them to cook for about 20 minutes initially, I'll go over to the counter and start preparing that. battery mix, so I walked over to the stove and let's put butter on there and turn on the heat.

Now you don't need to eat high, quite low. I would say set it nice and low. Come on, the bus is almost melted, so I'll put my herbs in there and say you can use fresh herbs if you want, but I'm using these from her. The province is probably a little more than a teaspoon. Now, in the province's herbs, the two main ingredients are. It's not rosemary and thyme and then obviously I'm going to put some garlic granules in there. I mean, make it your own. You know, if you don't like garlic that much, use less, but I want to give it a little flavor.

Yeah give it a lovely quick mix and I'm also going to put a pinch of salt in there so we have another potato in there with that salty mix and what I would say is probably just let it cook gently over low heat probably. for about five minutes until the butters you know have been infused with that herb mixture so now I made the battery mixture for these potatoes for the first 20 minutes so I'm just going to take them out like this and take that mixture and really What you want To do is just brush it over the top initially, later we'll open up those slits a little bit to get it in a little bit more, but brush it pretty generously and make sure to include some of those herbs as well. a little bit of garlic, so I'm going to go ahead and do all that.

I've given it a good portion of that mixture, so I'm going to put them back in now. What I would say is every 15 minutes you want. Do the same thing again, so I'll probably give them another 45 minutes, maybe a little longer until they look absolutely delicious. Now those little skins probably won't take as long, so I'll probably remove them a little earlier, so if you fancy a little snack, you can sneak in those, so again I'll set the timer every 15 minutes. Come back, continue doing that, don't you show it? Yeah, I have some potato skin snacks in there, so let's try one of Those mmm are nice for their crunchy delicious flavor, but those potatoes will taste like these absolutely beautiful potato skins now with the potatoes moaning about half an hour plus those 20 minutes initials.

Now, what I'm going to do this last time, they're slightly open. I'll open up some of these slots, so I'll do that with all of them and then we'll put in what you know a little bit more or that mix of drums, so open them up slightly. I really want to get that mix. there, so I'm going to continue to do that with all these low levels, so again let's put a little bit more of that mixture in so it really gets in there and that's going to give it a beautiful flavor. There you go to the shoes in the Last thing, so put them back in the oven and give them another 15 minutes or so, that would have been about an hour, just over an hour, until you really think they are cooked through and crispy, so my potatoes in total are about one. hour, just over an hour, so I'm going to put them out there, they look absolutely beautiful so I love to be careful, so I took them out in the oven and what I'm going to do is I'm going to pick one of those and I'm going to place it in a plate and we'll try it, so I'm going to try a little bit of this, let's get this little bit out of India, oh, it's going to be a good little bit, mm-hmm, very close to my skin. nice and crispy, lovely and you obviously know when they have it with their steak or whatever they're going to eat.

I can just cut a slice and there is a soft potato in the middle absolutely beautiful. Go make them because they really are delicious. and simple and they taste absolutely delicious thanks for watching my videos as always and don't forget the comments and if you haven't subscribed subscribe to my channel because I try to play as many videos as I can and I have a lot of videos to choose from hopefully something for everyone and See you next time, the original Naked Chef.