Thursday, April 28, 2011

WE TRIED IT: Baked Hasselback Potatoes from Chicho’s Kitchen

Last evening, after work (cooking after work! What are we becoming?), we tried making Baked Hasselback Potatoes again (yeah, yeah, we tried making them the night before, and they turned out strange). And these were WONDERFUL.

We made them from this recipe on Chicho’s Kitchen; hers look marvellous and the photography is great. Ours looked less beautiful, our oven went off in the middle and we had to finish them in the microwave, and our photographs are awful (though you get a chance to see Zach in one of them), but they went down real fast. 

4 medium potatoes, scrubbed (leave the skins on)
4 cloves garlic, thinly sliced
3 tbsp olive oil
pinch smoked paprika (we used the chilli flakes that come with pizzas!)
2 tbsp grated Parmesan cheese*
chopped chives for garnish

1 Preheat the oven to 425˚F (220ºC).

2 Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

3 Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

4 Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.
5 Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.
6 Garnish with additional parmesan and chives!

Try them, and send me your photographs to post here.

* If I don’t do it in the next few days, do remind me to post about Westside’s brilliant new Gourmet section.


  1. Hey Prima,
    These look really lovely. I will try them at home and let you know how they go. Zach looks all set to have a go at the dish. LOL.

  2. Yummy... I put on weight just saying cheese :-) but will try this, eat it and then drink some green tea... hahaha


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