Delicious Crispy Hasselbap Potatoes

Hello, I am, and I’m going to show you how to make delicious crispy hasselbap potatoes.

A hasselbap is basically a baked potato that’s got loads of lovely little slits in it, which means that it kind of spans out, gets crispy on top, and then this lovely fluffy texture in the middle.

For this, I’m going to be using surprise surprise, Maris, Piper, potatoes, but if in the US you could use a russet, although they are huge, you just get average sized russets.

Why You’ll Love This

I like to do them quite thin. It means that you get a crispier top.

You can do thicker ones if you want to, but I would recommend a nice thin slit.

And that’s going to make super crispy, just potatoes.

What’s not better with garlic butter.

It’s quicker, it’s easy and it just hits you in the face of garlic.

I just love the way that it kind of explodes when you cut into it and you’ve got this beautiful soft kind of jacket potato filling almost but you’ve got this lovely crispy skin all the way around.

It’s really fluffy in the middle and the butter has just dripped all the way through and you get this lovely garlic, you know.

Ingredients

• Potatoes (Maris Piper, or average sized russets)
• Vegetable oil
• Fine salt

For the Garlic Butter:

• Four cloves of garlic (nice thick ones)
• Melted butter

Instructions

1. Make sure that they’re all kind of even sizes, so they will cook at the same sort of time.
2. Get some pieces of equipment that is same thickness.
3. Place your pieces of equipment that are the same size either side of your potato length ways.
4. Using a nice sharp knife and a little claw method, make even slices all the way through the potato this way, but not all the way through the potato this way.
5. Follow that all the way through the potato.
6. Get them onto a tray.
7. Drizzle with a little bit of vegetable oil.
8. Sprinkle of fine salt.
9. Give it a little bit of massage and masseuse.
10. Get any of that oil in and around the slits.
11. They’re going to go into the oven at 200 degrees Celsius fan.
12. Bake for around 20 to 25 minutes.
13. Grate four cloves of garlic into melted butter.
14. Get your lovely garlic butter onto it.
15. Separate the starch of a potato that sticks the little slices together so you can get a bit more of that buttery garlicy goodness in there.
16. Put them back into the oven.
17. Again, 200 degrees Celsius for another 15 to 20 minutes depending on how ferocious your oven is.
18. Get a handy little pastry brush and carry on lathering butter back into the potato around the edges.

Cooking Tips

It’s better to use like wood or something that’s a bit softer so that you don’t blunt your knife because you’re going to hit it all the way through.

Remember, you want to make sure that your knife isn’t hitting your nails.

If your potato is a little bit wobbly, you’re very welcome to just make it nice and flat and even on the one side.

I like to do them quite thin. It means that you get a crispier top.

With grated garlic, you’re kind of releasing the essential oils straight away because it’s so finely grated that you can see it gets quite thin and liquidy and that’s just amplifying all of the flavour quickly.

Serving Suggestions

You can add what you want to add to it.

You could do cheese, you could do herbs, you could do paprika and garlic, you could do harissa, you could do got your jam, you could do what other things that you can rub on to say.

Right, there’s a little bit of that like butter as you’re like mounted around the edges so we’ve got to get that back into the potato so handy little pastry brush.

That we use before and just carry on lathering.

It’s delectable and if we really get into the whole kind of, you know, social media of food, get my microphone close, hold up.