Hasselback Potatoes with Sage and Garlic

Hasselback Potatoes with Sage and Garlic

Salad & Starter 759 Last Update: Jan 05, 2022 Created: Dec 24, 2021
Hasselback Potatoes with Sage and Garlic
  • Serves: 6 People
  • Prep Time: 10 minutes
  • Cooking Time: 40 to 70 mi
  • Meal: Dinner
  • Cuisine: Other
  • Difficulty: Easy
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Hasselback potatoes with sage
and garlic

Ingredients

Directions

  1. Preheat oven on Fan Plus at 190°C with Crisp function on.
  2. Insert a skewer lengthways directly through the centre of the potato. Slice down the potato until you hit the
  3. skewer every 2mm-3mm. Slice along the potato until you have reached the other end. Remove the skewer
  4. carefully, and follow the same process for all potatoes.
  5. Once you have cut all the potatoes, place a casserole dish on high heat, induction setting 7, and melt the duck
  6. fat. Spoon out approximately 2 tablespoons of the duck fat and place into a small bowl.
  7. Add the potatoes with the cut side facing down and allow the fat to get into good contact with the potatoes.
  8. Flip the potatoes over and spoon the hot fat over the potatoes to completely cover each potato.
  9. Add the garlic, and herbs to the bowl with the reserved duck fat, along with the salt flakes and pour over the top
  10. of the potatoes, try to evenly distribute the mix as best as possible.
  11. Place the potatoes into the oven, depending on the size of the potatoes, roast for 40-70 minutes, or until nice
  12. and crispy.
  13. ByDepending on the size of the potato, roast from 40-70 minutes or until nice and crispy.
  14. Hints and tips
  15. ● Any fresh potatoes will work well for this recipe. King Edward and Golden

Hasselback Potatoes with Sage and Garlic



  • Serves: 6 People
  • Prep Time: 10 minutes
  • Cooking Time: 40 to 70 mi
  • Calories: -
  • Difficulty: Easy

Hasselback potatoes with sage
and garlic

Ingredients

Directions

  1. Preheat oven on Fan Plus at 190°C with Crisp function on.
  2. Insert a skewer lengthways directly through the centre of the potato. Slice down the potato until you hit the
  3. skewer every 2mm-3mm. Slice along the potato until you have reached the other end. Remove the skewer
  4. carefully, and follow the same process for all potatoes.
  5. Once you have cut all the potatoes, place a casserole dish on high heat, induction setting 7, and melt the duck
  6. fat. Spoon out approximately 2 tablespoons of the duck fat and place into a small bowl.
  7. Add the potatoes with the cut side facing down and allow the fat to get into good contact with the potatoes.
  8. Flip the potatoes over and spoon the hot fat over the potatoes to completely cover each potato.
  9. Add the garlic, and herbs to the bowl with the reserved duck fat, along with the salt flakes and pour over the top
  10. of the potatoes, try to evenly distribute the mix as best as possible.
  11. Place the potatoes into the oven, depending on the size of the potatoes, roast for 40-70 minutes, or until nice
  12. and crispy.
  13. ByDepending on the size of the potato, roast from 40-70 minutes or until nice and crispy.
  14. Hints and tips
  15. ● Any fresh potatoes will work well for this recipe. King Edward and Golden

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Author Miele fwakim@wakim-group.com Miele

Miele offers products to its customers that set the standards for durability, performance, ease of use, energy efficiency, design and service. This corresponds to the guiding principle "Immer Besser" which the founders Carl Miele and Reinhard Zinkann printed on their first machines - and which characterises Miele to this day. Miele believes in clean lines and timeless elegance in its design and uses an advanced technology that helps households prepare and cook exquisite meals.

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