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Austrian Hasselback Potatoes | Crispy from the Oven
(0)
65 min
Under an hour
Gurkerl Küche
Knusprige Fächererdäpfel sind ein beliebter Klassiker der österreichischen Hausmannskost. Fein eingeschnitten, mit duftender Rosmarin-Knoblauch-Butter bepinselt und im Backrohr goldbraun gebacken, bis sie außen herrlich kross und innen butterweich sind. Verfeinert mit feinem Bergkäse und serviert mit frischem Schnittlauch-Rahm – ein echtes Wohlfühlessen für den Herbst!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Wash the potatoes thoroughly and pat dry. Leave the skin on for extra crispiness.
Place the potatoes on a cutting board (Tip: place two wooden spoons on the left and right sides of the potato so you do not cut all the way through). Using a sharp knife, make deep fan-like cuts about 2 to 3 mm apart.
Herb butter & baking
Gently melt the butter in a small saucepan. Finely chop or press the garlic. Finely chop the rosemary needles and thyme leaves, then stir them into the melted butter along with the garlic, salt, and pepper.
Chef's tip
Wooden spoon trick: Simply place two chopsticks or wooden spoon handles lengthwise next to the potato. This stops the knife automatically and prevents you from accidentally cutting all the way through.
For an even more authentic Heuriger experience, you can garnish the sour cream dip with a drizzle of Styrian pumpkin seed oil.
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