Hasselback Potatoes

I first tasted these about 15 years ago at a family friends house. The poor woman who served us completely massacred them, rendering them almost inedible. But I always remembered just how clever they looked. A simple potato thinly sliced almost through to its bottom and roasted. In the oven the potato fans out slightly and leaves a crunchy texture all over its surface, which is quite unique. This dish is perfect if you want to add a little flair to your presentation without the hassle of actually working very hard.

INGREDIENTS:
500g salad potatoes (peeled)
1 tablespoon olive oil
1 tablespoon butter (melted)
1/2 tablespoon breadcrumbs
1/2 tablespoon parmesan cheese (finely grated)
salt & pepper

DIRECTIONS:
Preheat oven to 200ºC.

To prepare each potato, pierce a potato down its length with a wooden skewer about 1/3 from the bottom, now slice the potato at 3mm intervals from the top downwards until the knife is stopped by the skewer. Repeat with all the potatoes.

Combine the cheese and breadcrumbs and season well with salt & pepper, then set aside. Combine the oil and butter and toss the potatoes in the mixture. Arrange in a roasting tin, sliced side up. Sprinkle with a little breadcrumb mixture and bake in the oven for 50-60 minutes or until the potatoes are soft on the inside and the outside crunchy and brown.

SERVING:
I served mine with a big fat pork chop, but potatoes can be served alongside pretty much anything.

  • Olivia

    I love a good hassleback, and dig the cook and the chef’s recipe where the bottom is cooked in stock so it’s like a fondant. Another good tip, I think from “the chef”, is laying a chopstick either side of the potato rather than putting a skewer down the middle.

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