I remember the first time I tried Jamie Oliver’s Hasselback Potatoes. I was at a friend’s dinner party, and they were served as a side dish alongside roasted chicken. At first, they looked like a fancy take on regular potatoes, but when I took that first bite, I was hooked. The crispy edges, the creamy center, and the garlic-infused flavors-it was a whole new level of potato enjoyment. That’s when I decided to recreate them at home. And trust me, it’s easier than you think!
Now, every time I make them, they remind me of that first experience, bringing back memories of simple, delicious food shared with good company. Hasselback potatoes are the perfect balance of crispy, creamy, and buttery goodness. So, if you’re looking for something to elevate your potato game, Jamie Oliver’s recipe is a must-try.
Jamie Oliver’s Hasselback Potatoes Recipe
Jamie Oliver’s approach to Hasselback potatoes is all about simplicity. His version isn’t fussy but delivers flavor in every bite. It’s not just about slicing the potatoes in a fancy way-it’s about infusing them with the right ingredients and giving them enough time to develop that perfect crispy texture.
I’ve followed his recipe several times, and here’s what I’ve learned: the key is to be patient and let the ingredients do their magic. The seasoning, the butter, and the roasting time all work together to transform an everyday potato into something extraordinary. Here’s how I make them:
Ingredients Needed
- 4 medium-sized potatoes (Yukon Gold or Russet works best)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter (melted)
- 4 cloves garlic (finely chopped)
- 2 tablespoons fresh rosemary (finely chopped)
- Salt and pepper to taste
- Zest of one lemon (optional but gives a fresh zing)
How To Make Jamie Oliver’s Hasselback Potatoes
Making these potatoes is a simple step-by-step process, and I swear it will impress everyone at your dinner table.
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes: Wash them thoroughly and place them on a cutting board. Using a sharp knife, carefully slice each potato crosswise into thin, even slices, making sure to leave the bottom intact. You can use two chopsticks placed on either side of the potato to prevent cutting all the way through.
- Season the potatoes: In a bowl, mix together the olive oil, melted butter, garlic, rosemary, and a pinch of salt and pepper. Pour this mixture over the potatoes, making sure the seasoning gets into the cuts.
- Roast the potatoes: Place the potatoes on a baking tray and roast them for about 45-60 minutes. Halfway through, use a spoon to baste the potatoes with any melted butter or oil left on the tray.
- Finishing touches: Once they’re golden and crispy, remove them from the oven. Grate fresh lemon zest on top for a burst of flavor, and give them one final sprinkle of salt and pepper.
Ingredient Science Spotlight
Potatoes are a humble vegetable, but when roasted properly, they become something special. The magic lies in the Maillard reaction, a chemical reaction between amino acids and reducing sugars that creates that beautiful golden-brown crust.
- Potatoes’ starch content plays a huge role in the texture. Starches break down during cooking and give that fluffy interior we all love.
- Butter and oil: These fats help the potatoes crisp up while preventing them from drying out. They also carry flavor, like garlic and rosemary, deep into the cuts.
By basting the potatoes during the roasting process, you ensure they stay moist and develop a crisp edge while retaining a tender center.
Expert Tips
- Use starchy potatoes: Russets are the classic choice. They have a higher starch content, which leads to a fluffier inside and crispier exterior. But Yukon Golds work just as well if you prefer a creamier texture.
- Cutting technique: Make sure your slices are thin and uniform. If they’re too thick, you might end up with unevenly cooked potatoes. The goal is for the edges to crisp up, and that only happens if the slices are thin enough.
- Don’t rush the roasting: Roasting takes time. It’s tempting to turn up the heat to speed things up, but lower and slower is the way to go. This ensures the inside cooks evenly while the edges get nice and crispy.
- Get creative with herbs: While rosemary is classic, you can switch it up. Try thyme, sage, or even a bit of oregano for a twist.
Recipe Variations
- Cheesy Hasselback Potatoes: Halfway through roasting, sprinkle grated Parmesan or cheddar cheese between the slices. The cheese will melt into all those little gaps, making each bite extra indulgent.
- Bacon-Wrapped Hasselback Potatoes: For a savory, smoky flavor, wrap thin strips of bacon around each potato before roasting. The bacon crisps up nicely and adds a layer of richness.
- Vegan Version: Skip the butter and use coconut oil or olive oil instead. You can still achieve a crispy texture and rich flavor without any dairy.
- Spicy Kick: Add a sprinkle of smoked paprika or chili flakes to the seasoning for a spicy, smoky edge.
Final Words
Hasselback potatoes are one of those dishes that look complex but are surprisingly simple. With just a handful of ingredients and a little patience, you can create a dish that’s worthy of any special occasion-or just a regular weeknight dinner. They’re crispy, creamy, and packed with flavor. And the best part? They’re customizable to your tastes, making them versatile enough to pair with anything from roast meats to a vegetarian main.
FAQs
What Makes Jamie Oliver’s Hasselback Potatoes Different?
Jamie Oliver’s recipe uses a mix of fresh herbs, garlic, and olive oil to infuse the potatoes with rich flavor. The method of slicing them thinly gives them a crispy, golden texture on the outside while staying tender inside.
Can I Prepare Jamie Oliver’s Hasselback Potatoes In Advance?
Yes! You can slice and season the potatoes ahead of time. Store them in the fridge until you’re ready to cook, but try to add the olive oil and herbs just before baking to keep the flavors fresh.
What Are Some Variations To Jamie Oliver’s Hasselback Potatoes Recipe?
You can experiment with different seasonings like paprika, Parmesan cheese, or even bacon bits. Adding a drizzle of sour cream or a sprinkle of chives after baking works great too.