Hasselback Potatoes
Crispy Bits
tags:vegetarian, Photography McLean
Serves
6Preparation
20 minsCook
1 hr & 15 minsIngredients
6 medium-sized floury/roasting or all-purpose potatoes, scrubbed | |
50g butter | |
2 tablespoons olive oil |
Choose a long oval-shaped potato for the best result. You can add flavouring such as a grind of pepper, thin slivers of garlic, small pieces of bay leaf or sage leaves between a few of the potato slices if you fancy.
Instructions
1. | Cut each potato into thin slices that stop about 0.5–1cm before the base of the potato. |
2. | There are several ways to do this, but I like to place a potato between two 6mm-thick boards, plates or wooden spoon handles, so my knife can’t slice all the way through. |
3. | Choose an ovenproof roasting dish or frying pan that fits the potatoes snugly (not tightly) and with sides that aren’t too high (3–5cm high is good). |
4. | Melt the butter and olive oil in the pan over the stove and stir in 1 teaspoon salt. |
5. | Turn the potatoes in this to coat well, then arrange cut-face up. |
6. | Pour in enough boiling water to reach about a quarter of the way up the potatoes. |
7. | Roast for 1 hour and 15 minutes, basting with the buttery water every 15 minutes. |
8. | Add a little more water in the last 30 minutes if it evaporates. |
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