Hasselback roast potatoes
I will forever be in awe of the humble potato and all the things that we can produce with it, french fries, chips, gnocchi and even vodka. Some might even call it the overachieving vegetable.
I posted a photo not long ago of a roast chicken that I had served for Sunday roast dinner. I was extremely proud of my crispy skin, juicy bird that I had spent way too much of my night and day brining and slow cooking, but everyone was fixated on the support act.
The hasselback potatoes, which I now know is superior to any other methods of cooking a spud, is a baked potato that is cut through half way into thin slices. Preparing them this way before roasting ensures the top thin slices of potato are crispy in texture but still retaining the softness at the bottom. You can add butter, breadcrumb and even parmesan to fancy them up but I’ve simply done it with a garlic, rosemary olive oil, which was simple but perfect.
Hasselback potatoes with rosemary and garlic
1 kg potatoes
2 sprigs rosemary, discard stems
2 garlic cloves, minced
3tbsp olive oil
sea salt flakes and freshly ground pepper
1. Preheat the oven to 220C.
2. Combine rosemary, garlic, olive oil and salt and pepper to taste.
3. Wash and dry potatoes thoroughly as they won't crisp if they're too
damp. Place the potato between two chopsticks or butter knives that
are parallel. Slice the potato thinly leaving 1/4 inch at the bottom unsliced,
the chopsticks should stop you from slicing all the way through. Repeat with
all the potatoes.
4. Place potatoes on a baking tray and brush with the herb oil making sure to get in between
each slice. Sprinkle extra salt and pepper.
5. Once the oven has come to temperature, slide the tray of potatoes in and roast
for 20 minutes, then brush again with herb oil. Return potatoes to the oven for
another 20 minutes and repeat once more. Cooking for a total of 1hr, basting every 20 minutes until
they're golden brown and crispy.
6. Serve immediately.