Saturday, 20 April 2013

Hasselback Potatoes

These are not as difficult as they look, in actual fact they are really easy to make. I've been making these for years and didn't know their proper name. You on the other hand will be able to impress your dinner guests with a little trivia. Hasselback potatoes originated in a Swedish restaurant called Hasselbacken, the Stockholm based restaurant prepared the potatoes in the same way, however half way through baking they topped the potatoes with breadcrumbs and more butter, continued baking them until they are golden brown.

The one important factor in this whole recipe is to use waxy potatoes, if you opt for flowery potatoes they will fall apart while cooking. I also prefer to use medium sized potatoes, I find the effect is much prettier than when I use really big potatoes. Either way they are tasty and the perfect side dish for all kinds of main meals. Enjoy!

Serves 4

8-10 Medium waxy potatoes, washed (I used Roosters)
3-4 tbsp Oil or butter

Preheat the oven to 220ºC/425ºF/Gas Mark 7. I don't bother peeling my potatoes but if you prefer to then go right ahead. I like to make the job as easy as I can so I usually slice a sliver of skin off the base of the potato, so it won't wobble while I'm cutting into the flesh. This is not necessary if the potato has a naturally flat base.

Lay the potato down on it's new bottom, carefully cut into the flesh but not the whole way through, making a incision every 3-4 mm across the whole potato, creating a fan effect. If you like you can place the handles of  two wooden spoons either side of the potato which will guard against cutting right through the potato. Do this with all your potatoes, lay them on a large roasting sheet.

Brush generously with the oil or dot each potato with some butter.

Season with salt and fresh black pepper, although depending on my main dish I use some chilli powder, crushed garlic or even lemon zest as seasoning.

Bake in the preheated oven for 40-60 minutes, depending on the size of your potatoes.

The potatoes should be fanned out and crisp on the outside and soft and fluffy on the inside. Stabbing the centre with a knife is my usual method of testing if potatoes are cooked, if they're soft in the middle they're done.

Serve as a side dish and smile as your family and friends wow at all that effort you went to!!

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