Garlic and Cumin Hasselback Potatoes
From the MolalaCook kitchen · 烘焙手記
Garlic and Cumin Hasselback Potatoes
蒜香孜然風琴薯仔
Part-bake the sliced potatoes in foil, then add garlic and spiced oil and roast hotter to crisp the edges.
▶ Watch the recipe
Before you begin
A pair of chopsticks helps keep each potato intact. The video uses a bold spice mix. Adjust the black pepper and chilli before brushing it onto the potatoes.
Method 做法
Cut the thin slices
Wash and dry the potatoes. Place a chopstick along each side of a potato. Cut thin parallel slices across it, stopping when the knife touches the chopsticks so the base stays joined.
See this stage at 0:28 →
Bake in foil
Sprinkle the potatoes with salt and wrap in foil. Bake in a preheated oven at 180°C (356°F) for 20 minutes.
Make the garlic seasoning
Crush the garlic to a paste and mix with the olive oil or melted butter, cumin, black pepper and chilli powder. Unwrap the potatoes and spoon the seasoning over them, easing a little between the slices.
See this stage at 1:21 →
Roast until tender
Increase the oven to 200°C (392°F) and roast for another 30–40 minutes, depending on size. Add cheese if you like. The centre should be tender when pierced and the exposed edges crisp. Finish with parsley or extra chilli.
Watch & bake along
Garlic and Cumin Hasselback Potatoes
✦Why choose potatoes of a similar size?+
Tools for this recipe
10" Non-Stick Rectangular Baking Pan
Use as a compact oven tray; arrange pieces in batches if more space is needed.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
