- 6 potatoes, medium, whole
- 1 cup vegetable broth, low-sodium
- 1 tablespoon corn starch
- 5 teaspoons garlic, fresh, sliced
- To Serve
- Black pepper, to taste
- Herbs, fresh, to taste (optional)*
- Preheat oven to 400°F and line baking tray with parchment paper.
- Cut slits in each potato, slicing about 3/4 of the way down and spacing about 1/10-inch apart.
- Set potatoes on baking sheet and place a slice of garlic in between each slit.
- Place vegetable broth and cornstarch in a saucepan and bring to a light boil over high heat, stirring constantly until the liquid thickens. Remove from heat.
- Baste potatoes with liquid and bake 30 minutes.
- Baste potatoes again and bake 15 minutes.
- Baste potatoes a final time and bake an additional 10-20 minutes or until cooked through and browned to taste.
- Serve with a sprinkle of fresh herbs (if desired).
*An alternative to fresh herbs is to sprinkle your Hasselback Potatoes with a crumbly bread and roasted hazelnut topping. To prepare the topping, simply break up old bread and roast it in the oven with raw hazelnuts and fresh thyme at 350°F for 10 minutes. Once baked, add to food processor and pulse until you reach the desired consistency, then top the hot Hasselback Potatoes after the last basting and bake an additional 15 minutes (steps 7 and 8).
Note: One simple way to cut hasselback potatoes is to place them between two wooden spoons or chopsticks; when you slice down, the spoons/chopsticks will stop you from cutting all the way through.