Easy Hasselback Potatoes
Everyone is banging on about Hasselback potatoes, and I find this very funny as they are a recipe I have been cooking for years; still, every recipe should have its day.
Hasselback Potatoes are so, so easy to make. they look stunning on the plate and are stacked with deliciousness. They have true versatility in the kitchen as you can switch out the herbs you use, top them with cheese or other tasty toppings to make them a meal on their own. I like them alongside roast meats as they have robustness which stands up well to a roast.
This style of cooking potatoes is not British but Swedish and comes from the Swedish Hotel in Stockholm of the same name – The Hasslebacken.
What You Need
4 tablespoons Extra Virgin Olive Oil
1 clove garlic, peeled and very lightly crushed
3 sage leaves, or herb of your choice
4 Maris Piper (or other roasting or baking potato)
How to Make
Heat the Oven to 200C (fan ) 220 C / regular (400F or 425F), Gas Mark 7
Gently heat the oil in a saucepan, add the garlic and your chosen herb. Lower the heat and leave to infuse the flavours into the oil.
One at a time, place the potatoes onto a wooden spoon and cut three-quarters of the way down through the potato taking care not to cut all the way through. The wooden spoon will help to avoid this.
Pop the potatoes into a roasting tin or ovenproof baking dish. Pour over the oil ensuring it goes deep into the cuts, sprinkle generously with sea salt and bake for 50 – 60 mins or until the potatoes are tender when pricked with a skewer or point of a knife.
Serve immediately for the best flavour, or cover and keep warm until needed.
Photo © Monika Grabkowska