ADVERTISEMENT
Crispy Garlic & Bacon Hasselback Potatoes
Ingredients
- Potatoes: 8 medium-sized (Yukon Gold or Russets work best)
- Bacon: 230 g (thinly sliced)
- Butter: 40 g (melted)
- Garlic: 3 cloves (minced)
- Seasonings: Paprika, salt, and black pepper (to taste)
- Optional: Fresh parsley or chives for garnish
Instructions
- Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly.
- To slice them without cutting all the way through, place a potato between two wooden spoons or chopsticks. Slice the potato into thin layers (about 3–5 mm apart); the spoons will act as a guard to keep the base intact.
- Stuff with Bacon:
- Cut the bacon strips into small squares or rectangles that fit the width of your potato slices.
- Carefully tuck a piece of bacon into every second or third slit of the potato.
- Prepare the Garlic Butter:
- In a small bowl, combine the 40 g of melted butter, minced garlic, paprika, salt, and black pepper.
- Mix well to ensure the spices are evenly distributed.
- Brush and Bake:
- Place the potatoes in a baking dish.
- Using a pastry brush (as seen in your photo), generously coat the top of each potato with the garlic butter mixture, making sure some drips into the slits.
- Bake in a preheated oven at 200°C (400°F) for 45–60 minutes. The exact time depends on the size of your potatoes; they are done when the edges are crispy and the center is soft when pierced with a fork.
- Finish:
- For extra crispiness, you can brush them with the juices from the bottom of the pan halfway through cooking.
- Garnish with fresh herbs before serving.
