SPUDS A LITTLE LESS ORDINARY: HASSELBACK POTATOES

Crispy fried, or soft 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... 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 according to the original Hasselbacken recipe; also, meanwhile I made another version with garlic and thyme; in any case they are very nice with meat and fish and a perfect side dish for SALT-BAKED FISH WITH (7 REMAINING) HASSELBACK POTATOES that we had them with... recipe to follow  :-)

Recipe source: Hasselback Potatoes, Nigella Lawson, from 'Forever Summer'

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 (75ml) Extra Virgin Olive oil

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

Pre-heat the oven to 180°C/200°C fan. Wash, clean and dry the potatoes. Cut a fan into each potato, leaving the bottom part uncut. To do this lay the potatoes onto a large slightly curved wooden spoon. Make an incision into the potato every couple of millimetres, making sure not to cut all the way down and through the potato. The wooden spoon should prevent this 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 - or hide well from hungry mouths until dinner is ready  ;-)

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VARIATION: 
HASSELBACK POTATOES WITH GARLIC AND THYME: 

Ingredients as above, but with additional thyme and garlic. 
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. 

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SPUDS A LITTLE LESS ORDINARY: 

HASSELBACK 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 (75ml) Extra Virgin Olive oil

1) Pre-heat the oven to 180°C/200°C fan. 

2) Prepare the potatoes: Wash, clean and dry the potatoes. Cut a fan into each potato, leaving the bottom part uncut. To do this lay the potatoes onto a large slightly curved wooden spoon. Make an incision into the potato every couple of millimetres, making sure not to cut all the way down and through the potato. The wooden spoon should prevent this 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.

3) Fry the 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.

4) Bake the 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.

5) Serve: Serve immediately and hot.

Variation: HASSELBACK POTATOES WITH GARLIC AND THYME: 

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.