the Breville Test Kitchen

Garlic Hasselback Potatoes

Name: Garlic Hasselback Potatoes
Cook time: 1200 s
Total time: 3900 s
Yield: Makes 10
Ingredients: 2 oz unsalted butter - chopped; ¼ cup (2 fl oz) olive oil - plus extra for greasing; 3 cloves garlic - crushed; 2 tsp flaky sea salt - crushed; ½ tsp freshly ground black pepper; 10 (2¼ lb) small red or yellow skin potatoes - unpeeled; 1 tbsp chopped chives; 1 tbsp chopped flat-leaf parsley leaves

the Smart Oven® Pro

Shop

1 hr 5 mins total time

20 mins active time

Medium

Makes 10

Ingredients

Measurements:

2 oz unsalted butter
chopped
¼ cup (2 fl oz) olive oil
plus extra for greasing
3 cloves garlic
crushed
2 tsp flaky sea salt
crushed
½ tsp freshly ground black pepper
10 (2¼ lb) small red or yellow skin potatoes
unpeeled

To serve

1 tbsp chopped chives
1 tbsp chopped flat-leaf parsley leaves

Instructions

1
Put the butter, oil, garlic, salt and pepper in a small saucepan over low heat. Heat for 3-4 minutes until the butter has melted and the salt dissolved. Cover to keep warm.
2
Cut a thin slice from the bottom of each potato to create a flat, stable base. Place one potato lengthwise between 2 chopsticks or flat-handled wooden spoons. Cut slits into the potato, 1/8-inch apart, stopping when the knife hits the chopsticks. Repeat with the remaining potatoes.
3
Insert the wire rack into the middle shelf position. Preheat the oven. Select ROAST/CONVECTION/425°F/45 minutes and press start.
4
Grease the roasting pan. Place the potatoes in the roasting pan, flat side down. Brush generously with the garlic butter mixture.
5
Once preheated, put the potatoes in the oven and roast for 30 minutes.
6
Remove the pan from the oven, brush the potatoes with the remaining garlic butter mixture and return to the oven.
7
Roast for another 15 minutes until the potatoes are golden and tender.
8
Transfer to a serving plate, sprinkle with chives and parsley and serve.