I remember the first time I tried Hasselback potatoes. I had seen them on a cooking show and thought they looked like a perfect blend of simple and impressive. The crispy edges, tender center, and the flavor-packed seasoning made it a dish that looked difficult but was surprisingly easy to pull off. Over time, I’ve discovered that the magic of Hasselback potatoes isn’t just in their appearance, but in their versatility.
Jamie Oliver’s version of Hasselback potatoes takes this concept to a whole new level with his signature fresh and vibrant flavors. His method is straightforward, yet results in a dish that has a beautiful balance of textures and tastes. So let me take you through this mouth-watering recipe!
Jamie Oliver’s Hasselback Potatoes Recipe
Jamie Oliver’s recipe brings a lot of personality to this already fantastic dish. It’s a great example of how simple ingredients, when combined thoughtfully, can create something truly special. What I love about his approach is the way he elevates the humble potato with fresh herbs, garlic, and olive oil. There’s no need for fancy ingredients here – just a handful of pantry staples that work in perfect harmony.
Ingredients Needed
You don’t need a lot to make these Hasselback potatoes stand out. Here’s the list:
- Potatoes: Choose firm, waxy potatoes like Yukon Gold or Charlotte. These hold their shape well and crisp up nicely.
- Garlic: Fresh garlic is key to bringing out the flavor. Jamie calls for whole cloves, which infuse the oil and butter as it roasts.
- Olive Oil: A good-quality extra virgin olive oil brings richness and helps crisp the potatoes.
- Butter: Adds a luxurious, rich taste and helps the potatoes achieve that golden, crispy perfection.
- Rosemary: Fresh rosemary works wonders here. Its earthy and piney notes bring a depth of flavor.
- Sea Salt: Essential for seasoning the potatoes, and it helps to bring out all the natural flavors.
- Pepper: Freshly ground black pepper adds a bit of heat and balances the richness of the butter and oil.
How To Make Jamie Oliver’s Hasselback Potatoes
I remember the first time I tried this recipe, it seemed so simple but tasted so impressive. Here’s the process, broken down:
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Prep The Potatoes
- Wash and dry your potatoes thoroughly. You want them clean but dry so the oil and butter stick well.
- Slice the potatoes into thin, even cuts about 2-3mm apart. Be sure not to slice all the way through – you want the potato to stay intact at the bottom. To help with this, place each potato between two chopsticks or a wooden spoon while slicing.
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Infuse The Oil And Butter
- In a small pan, gently heat the olive oil and butter over medium heat.
- Add the garlic and rosemary and cook for 3-4 minutes, just until the flavors start to infuse the oil.
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Roast The Potatoes
- Place your potatoes on a baking tray lined with parchment paper.
- Brush the potatoes generously with the garlic-herb-infused oil and butter mixture. Make sure to get the oil into the cuts, so it soaks through.
- Sprinkle with sea salt and a generous grind of black pepper.
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Bake
- Roast the potatoes in a preheated oven at 200°C (400°F) for about 45 minutes.
- Check after 30 minutes and baste with the remaining oil and butter. You’ll know they’re done when the edges are crispy, and the potato has softened in the center.
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Serve
- Once they’re golden and crisped to perfection, remove them from the oven. A final sprinkle of rosemary can add that extra hit of fragrance right before serving.
Ingredient Science Spotlight
Potatoes are an incredibly versatile vegetable, but the science behind making them crispy on the outside and fluffy on the inside is fascinating.
- Starch and Moisture: Potatoes are full of starch. When baking, the starch on the surface absorbs moisture and hardens, which is what gives the crispy texture. The oil also helps crisp up the edges, creating that perfect golden layer.
- Butter and Oil: The combination of butter and olive oil ensures that the potatoes not only crisp up but also take on a rich flavor. Butter provides a luxurious mouthfeel, while olive oil adds a fruity, peppery note.
- Rosemary’s Oils: Rosemary’s essential oils are released when cooked in oil, infusing the potatoes with a piney fragrance. This is why it’s so important to cook the rosemary with the butter and oil rather than just sprinkling it on after.
Expert Tips
Here are some of Jamie’s pro tips that I’ve learned along the way:
- Cut Evenly: Make sure the slices are evenly spaced. This ensures that all parts of the potato cook at the same rate and become crispy.
- Don’t Overcrowd: Space your potatoes out on the baking tray so they have room to breathe. If they’re too close together, they won’t crisp properly.
- Flavored Oils: Play around with different herbs and oils. Garlic, thyme, and even a bit of truffle oil can elevate the flavor even more.
- Check for Doneness: After the first 30 minutes, check your potatoes. If they’re not crisp enough, turn up the heat slightly and bake for an additional 5-10 minutes.
Recipe Variations
Here are some ideas to switch things up and make this recipe your own:
- Cheesy Hasselback Potatoes: About 5 minutes before they’re done, sprinkle some grated cheese (parmesan, cheddar, or Gruyère) on top. The cheese will melt and crisp up for a golden, cheesy finish.
- Spicy Hasselbacks: Add chili flakes or smoked paprika to the oil mixture for a smoky kick.
- Bacon: For a savory twist, top the potatoes with crispy bacon crumbles right after baking. The smoky bacon adds a depth of flavor that complements the richness of the potatoes.
- Vegan Option: Swap out the butter for coconut oil or vegan butter to keep this dish plant-based without compromising on flavor.
Final Words
If you’re looking to impress without spending hours in the kitchen, Jamie Oliver’s Hasselback potatoes are a must-try. They strike the perfect balance between simple and elegant. You get crispy edges, a soft, pillowy interior, and an explosion of flavor with each bite. Whether you’re serving them for a weeknight dinner or a special occasion, these potatoes will steal the show every time.
FAQs
How Do I Make Jamie Oliver’s Hasselback Potatoes?
First, slice the potatoes thinly but not all the way through. Then, drizzle with olive oil, sprinkle with herbs like rosemary, and bake at 200°C (400°F) until crispy and golden.
Can I Add Cheese To Jamie Oliver’s Hasselback Potatoes?
Yes! Add cheese like cheddar or parmesan halfway through baking for a gooey, cheesy finish.
What Are Some Good Toppings For Jamie Oliver’s Hasselback Potatoes?
You can top them with sour cream, chives, crispy bacon bits, or even a dollop of butter for extra flavor.