I remember the first time I made Jamie Oliver’s Hasselback Potatoes. I had been searching for a dish that would wow at a dinner party-something simple but with that "wow" factor. I stumbled upon Jamie’s recipe and thought, “Why not give this a try”? The result? A crispy, golden crust with soft, creamy insides. It was an instant hit and became a staple at my gatherings.
The beauty of Hasselback potatoes lies in how they’re cut: thin slices that fan out while staying attached at the base. This technique results in a delightful contrast between the crispy edges and the tender middle. And with Jamie’s simple but flavorful recipe, it’s easy to replicate at home, whether you’re cooking for a casual family meal or an elegant dinner party.
Jamie Oliver’s Hasselback Potatoes Recipe
Jamie’s recipe for Hasselback potatoes is a brilliant blend of flavors and textures. He keeps things simple, highlighting the potato itself while enhancing it with herbs, garlic, and olive oil. It’s a recipe that lets the potato shine without overwhelming it with unnecessary ingredients.
Here’s a rundown of the steps, which are as straightforward as they are delicious:
- Prep the potatoes: You’ll need medium-sized potatoes, washed and scrubbed clean. Jamie uses a variety of potatoes, but I prefer waxy ones since they hold their shape better after roasting.
- Make the cuts: The key to a proper Hasselback is how you slice them. You cut almost all the way through the potato, leaving just a thin strip at the base to hold everything together. You should aim for evenly spaced slices, about 2-3mm apart.
- Season and roast: After cutting, drizzle with olive oil, sprinkle with salt, pepper, and some garlic. Roast at a high temperature so the edges crisp up beautifully.
The result is potatoes that are crispy on the outside and soft, fluffy, and buttery on the inside. It’s a perfect balance, and trust me, they’ll get devoured in no time.
Ingredients Needed
Here’s what you’ll need to make Jamie’s Hasselback potatoes. These ingredients are simple, but when put together, they create magic.
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Potatoes (about 4 medium-sized)
- Waxy potatoes like Yukon Gold or Charlotte work best for this recipe, but you can use any type you prefer.
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Olive oil (around 3 tbsp)
- Adds flavor and helps crisp up the edges. You can substitute with melted butter for a richer taste.
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Garlic (2 cloves, minced)
- Garlic gives the potatoes a deep, savory kick.
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Fresh herbs (rosemary or thyme)
- Rosemary is classic, but thyme adds a lovely subtle flavor. Jamie uses both, but feel free to pick your favorite.
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Salt And Pepper
- Essential for seasoning the potatoes. Don’t be shy with the salt!
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Parmesan cheese (optional, grated)
- If you want to take it up a notch, sprinkle some parmesan halfway through roasting for a golden, cheesy crust.
How To Make Jamie Oliver’s Hasselback Potatoes
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Preheat Your Oven To 200°C (400°F).
This ensures the potatoes cook quickly and develop that perfect crispy skin.
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Prep The Potatoes.
Wash them thoroughly. Pat them dry and place them on a cutting board. To slice them without cutting all the way through, place a chopstick or spoon handle on either side of the potato. This prevents your knife from slicing through entirely.
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Make The Cuts.
Slice the potatoes into thin segments, about 2-3mm apart, ensuring they stay connected at the bottom. This is the signature Hasselback style.
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Season.
Drizzle olive oil over the potatoes. Sprinkle salt, pepper, minced garlic, and fresh herbs all over. You can also rub the oil and seasoning into the cuts to ensure every crevice gets some flavor.
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Roast.
Place the potatoes on a baking tray and roast for about 45-60 minutes, depending on the size of your potatoes. Check for crispiness-if they aren’t golden enough, increase the heat slightly towards the end.
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Optional: Add Cheese.
If you’re using Parmesan, sprinkle it on top halfway through roasting. This gives it time to melt into the cuts, creating a cheesy, crispy texture.
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Serve.
Once golden and crispy, remove from the oven. Serve hot with a dollop of sour cream or a fresh salad on the side.
Ingredient Science Spotlight
Now, let’s take a deep dive into why this recipe works so well from a scientific perspective.
- Potato Structure: Potatoes are made up mostly of starch, which when roasted, undergoes the Maillard reaction, turning them golden and crispy. The waxy potatoes are ideal here because they hold their shape well when roasted. Starchy potatoes break apart easily, while waxy potatoes maintain a firmer texture.
- Oven Heat and Crisping: The high heat causes the outer layers of the potato to crisp up. The olive oil helps facilitate this process, while also enhancing the flavors with its healthy fats.
- Garlic and Herbs: When garlic is roasted, it turns sweet and mellow, bringing out the natural sweetness of the potato. The herbs infuse their oils into the potatoes, adding layers of fragrance and flavor.
Expert Tips
- Slice Evenly: If your slices aren’t even, some parts will burn while others stay raw. Take your time to make consistent cuts.
- Don’t Overcrowd the Pan: Give the potatoes space to breathe while roasting. Overcrowding can trap steam, making them soggy instead of crispy.
- Use Butter for Extra Flavor: If you want to take it over the top, substitute some of the olive oil for melted butter. It adds richness and a golden hue to the potatoes.
- Test for Doneness: The potatoes are done when the edges are crispy and a knife easily pierces the center. If they need more crisping, turn up the heat for the last few minutes.
Recipe Variations
Feel free to make this recipe your own! Here are some variations I love to try:
- Sweet Potatoes: Use sweet potatoes instead of regular ones for a slightly sweeter, earthy twist. They also work well with cinnamon or maple syrup for a fall-inspired dish.
- Spicy Hasselback: Add a pinch of chili flakes or cayenne pepper to the seasoning mix for a spicy kick. Serve with a cooling dip like sour cream or yogurt.
- Vegan Version: Simply swap out the cheese for nutritional yeast, and use vegan butter or olive oil for a fully plant-based dish.
- Cheese Lovers: Go all-in with a blend of cheese-think cheddar, Gruyère, or mozzarella, added at different stages of roasting for varying textures.
Final Words
Jamie’s Hasselback potatoes are a game-changer when it comes to elevating the humble potato. They’re easy to make, but the technique and the flavor are next level. The beauty of this recipe lies in its versatility. You can make it your own, whether you want to add cheese, spice, or extra herbs. It’s the perfect side dish, snack, or even the star of the show if you’re serving them with something simple like roasted chicken or a fresh salad.
FAQs
How Do I Make Jamie Oliver’s Hasselback Potatoes?
First, slice the potatoes thinly without cutting all the way through. Then, drizzle with olive oil, season with salt and pepper, and roast in the oven until crispy and golden.
Can I Add Herbs To Jamie Oliver’s Hasselback Potatoes?
Yes, you can sprinkle fresh rosemary, thyme, or even garlic on top before roasting for extra flavor.
How Long Do Jamie Oliver’s Hasselback Potatoes Take To Cook?
They typically take about 45 minutes to an hour in the oven, depending on the size of the potatoes.