Hasselback Potato (Jack, I swear..)
It’s potato season. Yay! These are not as fiddly as they look, but they are fiddly. However, they look really impressive and they taste great. I was inspired by Angie Tee’s Seasaltwithfood blog. I adjusted her recipe to make it vegan – added olive oil and skipped the butter.
Hasslebacks are a traditional Swedish dish, apparently named after a restaurant. There are many variations strewn about the internet, but Angie suggested slicing garlic and placing the slices within the potato slices. A sprinkle of salt and olive oil and they are delicious!
PS – I leave the skins on the potatoes – that’s where the goodness is! I take out the eyes and funny bits, obviously.
Adjust these ingredients according to your hunger and taste!
6 medium potatoes – washed and de-eyed.
2-3 large garlic cloves, peeled and thinly sliced
Olive oil for drizzling
With a sharp knife, thinly slice the potatoes – almost all the way through but not quite. (I am no restaurant has a great tip – place a pair of chopsticks either side of the potato to prevent cutting all the way through. I didn’t discover this until later, but it looks like a good idea. Let me know, in the comments below, if you try it and how it works) If you cut through, you can piece them back together with a silver foil ‘boat’ as you can see in the photo.
Place the potatoes on a baking tray.Add a slice of garlic within each potato slice.
Drizzle with olive oil, sprinkle with ground sea salt, according to taste.
Bake in the oven for 40minutes, at 475F (220C), until crispy on the outside and creamy soft in the middle. YUM!