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Hasselback Potatoes with Sage and Garlic

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Potato Type: Russet
Cuisine: American
Prep Method: Roasted

Dish

Side Dish

Prep Time

5 Mins

Cook Time

45 Mins

Serving

Serves 4

Description

Roasted russet potatoes that have been sliced and rubbed with olive oil and sea salt and finished with the flavor of fresh sage and roasted garlic.

Ingredients

+

Hasselback Potatoes

  • 4 each Russet Potatoes, Scrubbed and Washed
  • 2 tablespoons (30ml) Olive Oil
  • 4 teaspoons (4g) Flakey Sea Salt (Kosher Salt can be subbed) *see note
  • ¼ cup (60ml) Extra Virgin Olive Oil
  • 12 each (60g) Garlic Cloves, lightly crushed, peel on
  • 16 each Fresh Sage Leaves
  • As Needed Freshly Ground Black Pepper
+

Garnish (optional)

  • 2 each Fresh Lemon

Preparation

  1. Preheat the oven to 400 F (204 C)
  2. Slice the potatoes about a ¼ inch but do so without slicing all the way through the potato. A trick to help with this is to place a chopstick on each side of the potato or use the handles of two wooden spoons to stop your knife from slicing all the way through. Once the potatoes have been sliced, rub each one with a ½ tablespoon (~8g) of olive oil and place them cut side up on a baking sheet lined with parchment paper or aluminum foil. Season each one with 1 teaspoon of flakey salt and place them in the oven.
  3. Roast the potatoes for 45 minutes or until they are tender. Doneness can also be determined by placing a thermometer in the potato and getting a reading of 205 F (96 C).
  4. Remove the potatoes from the oven and allow them to rest briefly.
  5. In a small saucepan heat the oil up over medium heat. Add the garlic and allow it to gently brown. Remove the garlic and set aside, turn the heat up under the oil until it is almost smoking. Remove from the heat and add the sage leaves, the leaves should crisp pretty quickly (about 20-30 sec), remove them and place onto a paper towel to drain. Gently spoon the infused oil over the potatoes and add some fresh cracked black pepper on top of them. To serve arrange the crispy sage leaves in the slits of the potatoes and garnish with the browned garlic and the lemon if desired.
  6. To the pot add the garlic, rosemary, chili flakes, lemon, and salt. Place the pot over high heat and bring to a boil. Once boiling reduce the heat till the water is at a simmer and allow the potatoes to cook for 15-20 minutes. They should be fork tender but not falling apart.
  7. Drain the potatoes and discard the garlic, rosemary and lemon slices. Allow the potatoes to cool slightly and when they are cool enough to handle lightly flatten them with the bottom of a glass or the flat side of a meat tenderizer. Arrange the flattened potatoes on a non-stick baking sheet in an even layer and drizzle them with the olive oil. Place the potatoes in the oven to roast for about 20 minutes. Flip them after about 15 minutes and allow them to roast on the other side for just about 5 minutes.
  8. Remove the potatoes from the oven and sprinkle them with the parmesan cheese, its ok if some gets on the baking sheet that will just make more crispy bits. Return the potatoes to the oven and bake for 5-6 minutes more. Remove from the oven and allow them to cool slightly before transferring to a serving platter. Finish the potatoes with some fresh cracked black pepper and fresh chopped chives. Serve right away.

Pro Tip: Maldon is a preferred flakey salt, diamond crystal is also another recommended brand.

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Nutrition Facts Per Serving

Calories

210

Fat

7g

Sodium

2370mg

Vitamin C

13.2mg

Carbohydrates

33g

Fiber

2g

Protein

4g

Potassium

701mg

Sugar

1g

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