24 August 2012

SPUDS A LITTLE LESS ORDINARY: HASSELBACK POTATOES

HASSELBACK POTATOES
Fried, or baked potatoes? Why decide when you can have both: a soft and tender centre with a crispy potato fan. And don't they just look the part? They are called 'Hasselback' or 'Accordion' Potatoes, named after the Swedish Restaurant 'Hasselbacken' in Stockholm, where they were first served. They can be a main meal, side dish or snack. But once cooked, don't leave them out on the kitchen counter as this is dangerous ground for them. Especially when they are bite-size like mine were... and especially when everyone is hungry... and especially when you make them for the first time and everyone is asking: what are these? Can I try one (eleven)? They fit too easily into ones fingers and mouth,
and by the time dinner is ready (only two minutes later!), more than half of them will have (well better, had indeed) magically disappeared.  :-)  I am not sure the ones in Nigella Lawson's book are the original Hasselbacken recipe; also, meanwhile I tried another version with garlic and thyme; in any case they are very nice with meat and fish and a perfect side dish for the SALT-BAKED FISH WITH (7 REMAINING) HASSELBACK POTATOES that we had them with... recipe to follow  :-)

Recipe from: Nigella Lawson, from 'Forever Summer'
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Serves 6: 
36 new potatoes (approx. 60g each)
[or 18 medium oval-shaped potatoes (approx. 120g each)]
45g butter
Coarse sea salt (Maldon salt if available)
5 Tbsp Olive oil

(See also below for HASSELBACK POTATOES WITH GARLIC AND THYME)

Pre-heat the oven to 200°C/190°C fan [or 210°C/190°C fan for medium-size potatoes]. Wash, clean and dry the potatoes. Cut a fan into each potato,leaving the bottom part uncut. To do this lay each potato with its flat side down onto a large slightly curved wooden spoon. Make an incision every couple of millimetres, making sure not to cut all the way down and through the potato. The wooden spoon should prevent that from happening, as the knife cannot cut any further then the upward-facing curves of the spoon. 
HASSELBACK POTATOES
Use a different spoon for large and small size potatoes; which ever helps best to leave a couple of millimetres uncut. 
HASSELBACK POTATOES
Melt the butter and oil on the hob in an ovenproof casserole or a suitable hob-proof baking tin. When the fat starts to sizzle, add the potatoes with the cut side down and fry for a couple of minutes until they have gained a little colour. Turn over carefully, then spoon the fat over the potatoes. Sprinkle with the sea salt. 
HASSELBACK POTATOES
HASSELBACK POTATOES
Put the pan into the pre-heated oven and bake the potatoes for 40 minutes [1 hour and 10 min for large potatoes]. The potatoes fans will open automatically during baking. 
HASSELBACK POTATOES
Serve immediately - or hide well from hungry mouths until dinner is ready  ;-)
HASSELBACK POTATOES

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SPUDS A LITTLE LESS ORDINARY: 
HASSELBACK POTATOES


HASSELBACK POTATOESHASSELBACK POTATOESHASSELBACK POTATOES

Serves 6: 

36 new potatoes (approx. 60g each)
[or 18 medium oval-shaped potatoes (approx. 120g each)]
45g butter
Coarse sea salt (Maldon salt if available)
5 Tbsp Olive oil

(See also below for HASSELBACK POTATOES WITH GARLIC AND THYME)

Pre-heat the oven to 200°[or 210°C for medium-size potatoes]. Wash, clean and dry the potatoes. Cut a fan into each potato, leaving the bottom part uncut. To do this lay each potato with its flat side down onto a large slightly curved wooden spoon. Make an incision every couple of millimetres, making sure not to cut all the way down and through the potato. The wooden spoon should prevent that from happening as the knife cannot cut any further then the upward-facing curves of the spoon. Use a different spoon for large and small size potatoes, which ever helps best to leave a couple of millimetres uncut. Melt the butter and oil on the hob in an ovenproof casserole or a suitable hob-proof baking tin. When the fat starts to sizzle, add the potatoes with the cut side down and fry for a couple of minutes until they have gained a little colour. Turn over carefully, then spoon the fat over the potatoes. Sprinkle with the sea salt. Put the pan into the pre-heated oven and bake the potatoes for 40 minutes [1 hour and 10 min for large potatoes]. The potatoes fans will open automatically during baking. Serve immediately.
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HASSELBACK POTATOES WITH GARLIC AND THYME: 


Ingredients as above, but with additional thyme and garlic
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Follow steps above, but add a couple of sprigs of thyme and whole clove(s) of garlic to the hot butter-oil. Leave to infuse for a little on lower heat, stirring a couple of times to me sure the oil gets well infused, then bring to sizzling point and proceed as above. 
HASSELBACK POTATOES
HASSELBACK POTATOES

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