Day 13 – Hasselback Potatoes
There is something about the appearance of these fanned-out spuds that makes it seem that you have gone to a lot of effort, when nothing could be further from the truth. This is a stirling example of minimum effort, maximum effect.
A welcome change from roast potatoes, you could also add them to an early spring barbecue when it’s still too cool, weather-wise, for potato salad. The key to gently fanned out crispy results is to use mid-sized potatoes of uniform size and appearance. Ideally, keep their skins on – just give them a good scrub and nothing more.
They are great as a side, but really respond to a generous dollop of some onion jam, tomato chutney or even a creamy home-made mayo.
Enough for four people as a side dish.
8 medium-sized waxy potatoes, such as nicolas, dutch creams or desiree; 50g butter; 2 tbsp olive oil; good pinch sea salt
Preheat oven to 200°C fan-forced, or 210°C if it is not fan-forced. Place a roasting dish that will snugly fit all the potatoes into the warming oven.
Meanwhile, scrub the potatoes but keep the skins on. Use a sharp knife and cut the potatoes widthways into 4mm slices, but make sure that the knife does not go all the way through. (Some people recommend placing the potato in a large metal or wooden spoon and cutting from there, so that the side of the spoon ensures you stop in time. While it’s great advice, you might find the spud is too big for the spoon)
When the roasting dish is very hot, add the butter and oil and melt the two together. Add the potatoes, cut side down, and spoon the butter all over the bottoms of the potatoes. Flip the potatoes over and baste again, then sprinkle the lot with some salt.
Roast for 45 minutes until the potatoes are browned and crispy and slightly fanned out from their bottoms. Baste themonce or twice with the butter mixture.
Sprinkle with a bit more salt if you want and serve as a side to your next baked dinner.
$4.50 for four people as a side dish