Hasselback Potatoes with Garlic-Rosemary Infused Olive Oil, Butter & Parmesan

Prep time: 10 min / Cook time: 1 h / Servings: 4

Invented in 1953 at the Hasselbacken restaurant in Stockholm, these fan-sliced potatoes are a true classic. Tender on the inside and crisp on the outside, they’re elevated with garlic-rosemary infused olive oil, melted butter, and freshly grated Parmesan. A simple yet elegant side dish that never fails to impress.

Hasselback potato with garlic-rosemary infused olive oil-butter and Parmesan

Ingredients

• 4 large Russet potatoes (long ones work best)

• ¼ cup grated Parmesan

• 2 tbsp butter

• Fleur de sel & pepper

Infused olive oil

• ¼ cup olive oil

• 2 garlic cloves

• 1 sprig fresh rosemary
  

For serving

• Drizzle of Balsamumm Original

Preparation

In a small saucepan, heat olive oil with garlic and rosemary for 3 minutes, until garlic turns golden. Set aside.

For infused olive oil

Preheat oven to 350 °F (180 °C).

Slice a thin piece off the bottom of each potato to create a flat base. Place wooden spoons or chopsticks on each side and cut thin slices (¼ inch), stopping at the guides so potatoes stay intact.

Arrange on a foil-lined baking sheet, drizzle with a little infused oil, season with salt and pepper, and bake 1 h.

Before serving, reheat the infused oil and melt the butter in it.

Spoon over the potatoes, sprinkle with Parmesan, and finish with a drizzle of Balsamumm Original.

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