Recipe for: HASSELBACK POTATOES
Ingredients:
- 1 – 2 kg large floury potatoes, peeled & cut
in half
- Olive oil (plain or flavoured with garlic or
rosemary)
- Sea salt
Method:
1.
heat the oven to
180C/ fan 170C, placing a roasting dish with the oil on the top shelf to heat
up
2.
the potatoes need
to be large pieces – preferably half of a very large potato
3.
put the flat side
down on the work surface, with the round side pointing up
4.
using a sharp
knife, cut down into the potato, making very thin slices, but stop short of
cutting all the way through to the base.
The potato should remain in one piece, but with a hedgehog back of
sliced pieces. Do this to each potato
piece
5.
place the
potatoes into fresh water & bring to the boil
6.
simmer the
potatoes for 8 minutes, until the outsides are beginning to soften, but the
insides remain firm
7.
drain the water
into another pan or a jug & use it to make gravy or vegetable stock
8.
let the potatoes
sit in the pan for a minute or so to steam themselves dry
9.
gently take the
potatoes out of the pan with a slotted spoon & place into the roasting dish
with the very hot olive oil, ensuring the whole sides go on the bottom, with
the “slices” pointing upwards
10.
spoon the oil over
the potatoes until they are thoroughly covered
11.
grind some sea
salt on to the top of each potato piece, then return the dish to the oven
12.
bake the potatoes
for 50-60 minutes, depending on size
13.
half way through
the cooking time, baste the potatoes with the hot oil in the dish
14.
the potatoes are
done when the outsides are golden brown & crispy. The insides should be soft & fluffy. The “slices” should spread themselves
slightly, allowing the oil & salt to penetrate
15.
remove the
potatoes into a warmed serving dish, keeping them slice-side upwards &
scatter with another grinding of sea salt
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