I remember the first time I tried Hasselback potatoes. I was visiting a friend who insisted I try this “fancy Swedish potato”. I was skeptical. How could slicing a potato thinly, then baking it, create anything more than a slightly crispy side? But when I bit into it, the edges were golden, the insides soft and buttery, and the flavor… unforgettable. It wasn’t just a potato. It was an experience.
Hasselback potatoes are not just about taste. They are about the joy of cooking. You take a humble potato, turn it into something visually stunning and delicious, and feel proud serving it. Jamie Oliver’s version takes this simplicity and gives it a touch of his trademark flavor twist.
Jamie Oliver’s Hasselback Potatoes Recipe
I stumbled across Jamie’s recipe during a rainy afternoon. I was scrolling through his cookbooks, seeking something simple but impressive. What struck me was how approachable his version is. He emphasizes rustic flavors, herbs, and a light touch of garlic. It isn’t just about making the potatoes crispy. It’s about creating layers of flavor with minimal fuss.
Ingredients Needed
I always love the part where you gather ingredients. It’s like the start of a little ritual before cooking. Here’s what you’ll need for Jamie Oliver’s Hasselback potatoes:
- Potatoes – medium-sized and firm. I like Yukon Gold for their buttery texture.
- Olive oil – a generous drizzle for roasting.
- Butter – optional, but adds that golden richness.
- Garlic – whole cloves, gently smashed to release flavor.
- Fresh herbs – thyme, rosemary, or parsley. Jamie’s version leans on thyme.
- Sea salt – coarse for crunch.
- Black pepper – freshly cracked.
- Optional extras – grated Parmesan, paprika, or a squeeze of lemon for finishing.
How To Make Jamie Oliver’s Hasselback Potatoes
I remember nervously making my first attempt. The key is patience and attention to detail:
- Preheat the oven to around 200°C (390°F).
- Prep the potatoes: Wash and dry them thoroughly.
- Slice carefully: Use a sharp knife. Slice thinly but not all the way through. I put chopsticks on each side of the potato to prevent cutting too deep.
- Brush with olive oil: Make sure each slice is lightly coated.
- Insert garlic and herbs: Slide thin slices of garlic between some potato layers. Scatter thyme leaves over the top.
- Season generously: Salt and pepper go on both sides.
- Bake: Start at 200°C (390°F) for 40-50 minutes. Halfway through, brush again with olive oil or melted butter.
- Check crispiness: Edges should be golden brown and the center soft.
- Optional finishing touch: Sprinkle Parmesan or paprika before the last 5 minutes of baking.
Ingredient Science Spotlight
I once geeked out over why Hasselback potatoes are so addictive. It’s all about surface area.
- Thin slices create more edges. Edges crisp faster than the center.
- Butter and oil seep into the slices. This keeps the inside soft while edges caramelize.
- Garlic and herbs release essential oils while roasting. These oils get absorbed into the potato.
- Salt draws out moisture from the surface, increasing crispiness.
Essentially, it’s a careful balance of caramelization and moisture retention. That’s why each bite has contrasting textures.
Expert Tips
Over the years, I’ve picked up a few tricks to make these flawless:
- Use a sharp knife: Thin even slices make or break the crispiness.
- Add fat gradually: Brushing multiple times creates layered flavor.
- Don’t overcrowd the tray: Space helps the edges crisp.
- Experiment with herbs: Thyme and rosemary are classic, but sage or oregano can surprise you.
- Check doneness: Stick a fork into the center to avoid undercooked potatoes.
Recipe Variations
I’ve had fun turning this classic into a canvas for creativity:
- Cheesy Hasselback: Sprinkle cheddar or Gruyère between slices.
- Spicy twist: Dust paprika or chili flakes before baking.
- Mediterranean style: Add sun-dried tomatoes, olives, and a drizzle of balsamic after baking.
- Vegan-friendly: Skip butter and use extra olive oil with garlic.
Final Words
The first time I served these to my family, their jaws dropped. Something so simple could feel so special. Jamie Oliver’s Hasselback potatoes are proof that cooking is as much about love and attention as it is about ingredients.
Take your time. Enjoy the slicing. Smell the roasting herbs. Watch as something ordinary turns extraordinary.
FAQs
What Makes Jamie Oliver’s Hasselback Potatoes Different?
Jamie’s recipe adds a flavorful mix of garlic, rosemary, and olive oil for a delicious twist on the classic Hasselback potatoes.
How Do I Get The Perfect Crispy Texture For Hasselback Potatoes?
Roast them on a high heat and brush them with olive oil or butter a few times during cooking to get that crispy texture.
Can I Make Jamie Oliver’s Hasselback Potatoes Ahead Of Time?
You can prep the potatoes in advance, but for the best texture, roast them fresh when you’re ready to serve.