Swedish Hasselback Baked Potatoes with Garlic and Rosemary
(0)
55 min
Under an hour
Kifli Kukták
Készítsen lenyűgöző és ropogós svéd Hasselback burgonyát, amely nemcsak köretként, hanem önálló fogásként is megállja a helyét. A vékonyra szeletelt, harmonikaszerűen sült krumplik kívül ropogósak, belül pedig krémesen puhák maradnak. A sült fokhagyma édessége, a friss rozmaring illata és a különleges vörös bors aromája teszi ezt az ételt igazán felejthetetlenné. Egyszerű, mégis elegáns választás bármilyen alkalomra.
Preparation method
Preheat the oven to 200 °C and place the oven rack in the middle position.
Wash the potatoes thoroughly under cold water, then pat them dry. Place each potato between two wooden spoons (or chopsticks) and slice them into approximately 1 mm thick slices. The wooden spoons will prevent you from cutting through the potatoes completely, keeping them intact. Place the potatoes in a baking dish.
Cut off the tops of the garlic heads with a sharp knife. In a small bowl, mix the olive oil with the potato spice blend. Salt and pepper the potatoes with freshly ground red pepper. Then brush each potato and the garlic with the seasoned oil (save a little for later brushing). Place the rosemary sprigs among the potatoes.
Chef's tip
About 10 minutes before the end of baking, you can sprinkle the potatoes with coarsely ground breadcrumbs or panko crumbs for an even crispier result.
Ingredients
Nutritional values
Discover also
We Also Recommend
Show allCrispy sweet potato fries with lime zest
Kifli Kukták
Under an hour
Sautéed spinach from fresh leaves
Kifli Kukták
60 min
Pickled cabbage with apple and horseradish
Kifli Kukták
