If you’ve seen my last post for beer battered fish (by Donal Skehan) you’ll have seen that the fish was served with something called Hasselback potatoes. Again I got the recipe from Donal and you can find it here along with his beer battered fish recipe.
I hadn’t heard of these before so I did a bit of research and it turns out that they were first served at the Hasselbacken restaurant in Stockholm, Sweden. They aren’t really a recipe, more of a process but I really think everyone should try and add these to their repertoire because they’re just so much fun.
- 5 baby new potatoes per person
- 1/2 tbsp melted butter per person
- Sea salt
Method of Preparation:
- Preheat the oven to 200°C
- Cut slices down them about 3mm in thickness right across the potato, do not slice all the way through.
- When you’re finished, place all the potatoes, sliced side up, in a roasting tray.
- Brush each one with melted butter and add a good sprinkling of coarse sea salt.
- Roast for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.
The result is fluffy potatoes with a crunchy top and really interesting texture. I decided to cook mine in a cup cake tray which meant that when the butter melted off in the oven each one was left cooking in its own little puddle of butter. You don’t have to do this but I think it was a slight improvement from when I’ve done them in the past.
What’s you’re favourite way with spuds?