Tuesday, 7 February 2012

Hasselback Potatoes

Mmmmm these are good! I made than the other day as a sort of side dish for dinner, but in the end, we had finished them before dinner had even been served!

Good old Google tells me that Hasselback potatoes are a Swedish version of your traditional English baked potato. I personally think that they are terrific finger food and I love how they have so much freedom!

Nb. I haven't put measurements for this recipe simply because you can put as much as you feel necessary. Also, it depends on the size of the potatoes, because if you're using bigger potatoes, you will probably need more.

Hasselback Potatoes

Bare Necessities
4-6 Medium Baking Potatoes
2-3 cloves Garlic
Cold Butter
Coarse Salt
Olive Oil

1. Pre-heat the oven to 200C/392F.
2. Scrub your potatoes under some hot water to make sure they're thoroughly clean.
3. Slice your potatoes into slices about half a cm apart, being careful not to go all the way to the bottom, as you want your potato to stay in one piece.
4. Cover a baking tray in foil or baking paper and then arrange your potatoes on the tray.
5. Thinly slice up your garlic and put one or two small slices in between the slices of potato. I did it every other slice as to make it a not too overpowering taste.
6. Chop up your butter into small cubes and put these in between the remaining slices.
7. Pour a dash of olive oil over your potatoes, followed by a sprinkling of salt and pepper.
8. Put into the oven for about 50 mins or until the potatoes are cooked through. To test this, just roll one over, jab a fork into it, and if the insides appear to be soft, the potatoes are cooked. If not, put them in for a bit longer.