Hasselback Potatoes with Gremolata
These crispy hasselback potatoes flavoured with smoked paprika and garlic are absolutely the best things to dunk in that flavour packed gremolata sauce!
Ingredients
- 1kg/2 lbs small to medium potatoes
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 2 cloves garlic grated or pressed
- 1 tsp salt
For the Gremolata
- 10g/1/2 cup fresh chopped parsley
- ½ lemon, zest only
- 1 tbsp lemon juice
- 1 clove garlic grated or pressed
- 4 tbsp extra virgin olive oil
- salt to taste
Instructions
- Preheat the oven to 400F/200C. Cut slits into each potato to look like an accordion, each cut should be deep enough for the potato to open up but not all the way through, so it stays together. Take your time doing that as it is the most challenging task of the recipe by far. (See tips in the post.)
- Rinse each potato in cold water afterwards to get rid of the extra starch between slices, otherwise they stick together. Dry with paper towel.
- In a large bowl combine the olive oil, smoked paprika, grated garlic or garlic powder and salt. Dunk each potato into the mix and place on a shallow roasting pan. You will have the oil mixture leftover after all potatoes are coated, reserve it for later.
- Roast in the preheated oven for 30 minutes, then take out of the oven and brush the oil mixture on the potatoes making sure it’s getting inside the slits. This part is very important for the success of the recipe. Roast for 20-30 minutes longer until crispy on the outside and cooked all the way through. Larger potatoes might take longer.
- Mix the chopped parsley, lemon zest and juice with grated garlic, the olive oil and salt and serve with the hasselbacks on the side.
Nutrition
Calories: 276kcalCarbohydrates: 25gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 806mgPotassium: 732mgFiber: 3gSugar: 2gVitamin A: 596IUVitamin C: 21mgCalcium: 26mgIron: 2mg
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