Tuesday, April 19, 2022

Words & Brush Recipe Corner: Crispy hasselback potatoes

 Crispy hasselback potatoes

 Crispy hasselback potatoes (credit: PASCALE PEREZ-RUBIN) 

Crispy hasselback potatoes (credit: PASCALE PEREZ-RUBIN)

Crispy hasselback potatoes

Makes 12 servings.


  • 15 medium-sized white potatoes
  • ½ cup olive oil
  • 100 ml. white wine
  • 300 ml. soup stock
  • 1 Tbsp. sweet paprika
  • 1 tsp. smoked paprika
  • 1 Tbsp. ground zaatar
  • 1 tsp. black pepper
  • 1 Tbsp. kosher salt


  • Thyme or zaatar leaves


Rinse the potatoes well, then dry them off. Slice the potatoes in half lengthwise, and then make thin slices, but not all the way through, so that it stays all connected on the bottom, like a fan.

Mix the liquids and the spices together and spread over the potatoes.

Line a tray with baking paper and arrange all the potatoes on top of it, with the cut side facing down. Pour the rest of the sauce on the potatoes. Cover with baking paper, and then foil on top.

Bake in an oven that has been preheated to 180° for 1 hour. Remove the covering and broil for a few minutes until they turn golden brown. Serve hot.

Level of difficulty: Easy.  Time: 90 minutes.   Status: Vegetarian 


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