Hasselback Potatoes

We eat lots of jacket potatoes at home. Mainly because we are lazy and they can just be microwaved in 10 minutes and then instantly topped with something. But when we have time, an oven-baked potato is utterly scrumptious! I don’t think you can beat it. And it’s still minimal effort.

Hasselback potatoes are for when you have the energy to make a little bit of effort over your jacket! It’s actually how the Swedish bake their potatoes – each spud is sliced many times right along the length of the potato but only ¾ of the way through it until you end up with a kind of fanned potato. It’s then smothered in hot oil and topped with butter before baking to get lots of crispy edges.

I thought I’d see how it would work with a Sweet Potato as well, and the result was yum-my! So here you are – hassle-free hasselback potatoes. Spud-you-like!

Hasselback Potato with Lemon and Coriander Hummus
Serves 1

For the potato:
– 1 large King Edward/Baking Potato
– 50g salted butter
– 2 tbsps olive oil

For the lemon and coriander Hummus:
– 1 can of chickpeas, drained
– 30g fresh coriander
– Zest of 2 and juice of 1½ lemons
– 6 tbsps extra virgin olive oil
– 3 tbsps tahini
– Salt and freshly ground black pepper

1. Preheat the oven to 220°/Gas Mark 7. Drizzle 2 tbsps of olive oil and put 20g of the butter on a baking tray and place in the oven.

2. Place the potato on a wooden spoon before you start slicing, this will avoid you cutting through the whole potato. Now start slicing the potato right along the length of it but only cut ¾ of the way through it. Make slices about 3-5mm apart – so very thin slices!

3. Now carefully take the baking tray out of the oven and coat the potato all over in the hot butter and oil. Then place the potato slice side up, top with the remaining butter and a good pinch of sea salt and bake for 1 hour. Baste the potato every 15 minutes while it is cooking.

4. In the meantime, you can make the hummus which is also hassle free! Place all of the ingredients into a food processor and just give it a good whizz and it’s done! You might like to add the olive oil, lemon and tahini in stages until you get a hummus that tastes delicious to you! Season to taste too.

5. When the potato is done, take it out of the oven and let it cool before dolloping the hummus all over it. Dribble.

Hasselback Sweet Potato with Lemongrass Crème Fraîche
(Adapted from Yotam Ottolenghi’s Plenty)
Serves 1

For the Potato: 
– 1 large, long Sweet Potato
– 50g salted butter
– 2 tbsps olive oil

For the Lemongrass Crème Fraîche
– ½ lemongrass stalk
– 200g Crème Fraîche
– Grated zest and juice of 2 limes
– 50g root ginger, peeled and grated
– ½ tsp sea salt
– Few coriander leaves

1. Prepare and cook your potato in exactly the same way as above and for the Crème Fraîche topping simply chop the lemongrass finely and mix well with the rest of the ingredients. Sprinkle with a few chopped coridander leaves before serving.




Filed under Recipes

2 responses to “Hasselback Potatoes

  1. Both recipes sound terrific but I especially like the sound of the sweet potato,

  2. The sweet potato hasselback does that the edge actually! The crispy, thicker skin of the potato with the mushier flesh is really moorish!

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