White potatoes have not had it easy lately, not only because of its rather 'sweet' sister, the sweet potato, but also because of the hype around low carb and paleo lifestyles. So today I am reminding you just how lovely and good for you that normal white potatoes are with this baby Hasselback potato recipe.The Hasselback Potato recipe comes from Hasselbacken, a restaurant in Stockholm that first served the potatoes in the 1700s. So, for this baby Hasselback potato recipe, I have used Charlotte new potatoes. In my eyes, they are the best potatoes to hold their shape when cooked and I love their fresh flavour which tastes great hot or cold. Now listen to this, they have a low glycaemic index of 66 which is almost the same as level as bananas! And if I buy those shiny, pebbly Charlotte potatoes, they don't even need any scrubbing. Anyway, good carbs are life and so are these cute little Hasselbacks!This baby Hasselback potato recipe is a brilliant side dish or can be enjoyed as a meal on its own. I have kept it to a minimum with ingredients, so you all you need is good olive oil, black pepper, sea salt (Maldon flakes are the best) and garlic. It's so delicious and ridiculously easy that you won’t believe me until you actually make them. Make sure to leave some olive oil aside and brush the potatoes towards the end of baking to get a crisp result! The second brushing gets right inside the potatoes and makes them crispy.
Here's the healthy Baby Hasselback potato recipe
- 8- 9 baby potatoes, washed and scrubbed
- 2 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- Sea salt
- Freshly ground black pepper
- Preheat your oven to 200 degrees and line a small baking tray with baking paper.
- In a sieve, rinse the potatoes well and set aside to dry off a little.
- Pour the olive oil into a small bowl and add the minced garlic.
- Leave some aside as you will need it later.
- Using a small knife, cut small slits through each potato that go almost right through, but not quite.
- Place the potatoes on a baking sheet, brush each with the olive oil mixture and sprinkle with salt and pepper.
- Bake for around 15 minutes, then remove the potatoes from the oven and brush them all again with the remaining olive oil mixture.
- Return back to the oven and bake for another 10 minutes or until golden brown.
- Serve with fresh salad or just enjoy on its own
I can't help but think of dipping these gorgeous little gems into some sort of creamy dip or serve them with my homemade ketchup!As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts