Wild Garlic Hasselback Potatoes

Hasselback Potatoes in an enamel oven dish drizzled with Wild Garlic Oil

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I turn hasselback potatoes into a delicious, seasonal side dish by drizzling them in a foraged wild garlic oil.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American, British

Diet: Vegan, Vegetarian

Keyword: black pepper, olive oil, potato, salt, vegetable oil, wild garlic

Servings: people

Calories: 569.99kcal

Ingredients

For the hasselback potatoes

4 cloves garlic
3 tbsp vegetable oil
4 tsp salt
2 tsp black pepper ground200

For the wild garlic oil

200 grams wild garlic leaves
200 ml olive oil

For garnish

2 tbsp fresh parsley chopped

Metric - US Customary

Instructions

Pre-heat your oven to 200C / 390F/ gas mark 6.
Scrub your potatoes to make sure they are nice and clean the pat dry.
Place two wooden spoons or chopsticks on a chopping board then place the potatoes (one at a time) between them. These handles or chopsticks will be your guide.
Using a sharp knife, cut the potatoes very thinly from the top down to the handles / chopsticks. Leave a distance of roughly 2mm between each cut and angle them ever so slightly to avoid accidentally cutting a wedge out of the potato.
Once you've cut each potato, thinly slice the garlic cloves and push them into the cuts.
Rub each potato with the oil and then sprinkle over a good helping of salt and ground black pepper.
Place the potatoes on to a baking tray (cut side facing up) and drizzle over any leftover oil.
Bake the potatoes in the centre of the oven for 35 minutes. At this point check to see if they are crisping up nicely. Spoon over a little more oil if needed then return to the oven for another 10 minutes or until soft in the middle and crisp on the outside.
While the potatoes are crisping up, blanch the wild garlic in a pan of boiling water for no more than 1 minute before immediately plunging it into ice cold water.
Remove the wild garlic from the ice water and pat dry.
Add the wild garlic to a blender and pulse until roughly chopped.
Run the blender on low while adding the olive oil very slowly. Keep it running until you have a bright green, infused oil.
Remove the potatoes from the oven and serve with a drizzling of the infused wild garlic oil and sprinkle over the chopped fresh parsley.

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