Wednesday, March 2, 2011

Hasselback Potatoes

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These little babies are both fun and easy to make. Oh hell, all babies are both fun and easy to make, for the men at least.

A little tricky part to making this dish is to have steady hands and knife skills so as to not slice the potato all the way through. Once you slice one through, you'd have to start with another one, it gets pretty troublesome.

I read somewhere on the web that you can lay chopsticks along the sides of the potato so your knife won't go all the way through. Give it a shot. It fun to make and beautiful to look at. Go now!


Recipe
serves 4

4 large potatoes or 6 medium ones or 12 new potatoes, washed and scrubbed (it's better to use baking potatoes like russet)
2 tbsp butter
2 tbsp olive oil
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp finely chopped garlic
sea salt
chopped scallions, chives and/or sour cream to garnish

- Preheat oven 220C.

- Slice potatoes 3mm apart width-wise, making sure that you do not slice all the way through, leaving about 1cm at the bottom of the potato so the slices do not fall apart.
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- Melt butter in a saucepan on low heat, add olive oil. Once butter has melted, turn off the heat and set aside.

- Place potatoes cut-side up on a baking dish. Sprinkle the cut-side of the potatoes with onion powder, paprika, salt and garlic.
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- Drizzle olive oil and butter mixture on the top of the potatoes with a spoon, making sure that the mixture seeps into the cuts of the potato.

- Place a piece of foil on top of the potato and stick it in the oven for 30 mins.
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- After 30 mins, remove dish from the oven. Discard the foil. Tilting the baking dish at an angle, use a spoon to baste the potatoes with the oil/butter mixture. Stick it in the oven again for 15-20 mins for new potatoes, 20-25 mins for large and medium potatoes.

- When ready, remove potatoes from oven and let it cool for 5 mins. Season again with sea salt, making sure the salt goes down to the grooves. Put them into plates and garnish with chives, scallions and/or sour cream. Enjoy.

P.S - I used yukon gold potatoes and they didn't really meet my expectations, russets will be better.

5 comments:

  1. Is there anything better than a hasselback potato? I used to make them as a side but I've given up. A couple of these and a dollop of sour cream and I'm happy.

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  2. Simply delicious and... a sight for sore eyes.

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  3. These look amazing! And so pretty! I have never had these but have been seeing them around the blogs lately. thanks for sharing, and I think i'll try the chopstick tip!

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  4. @Sarah: I know something better than a hasselback potato. A bacon cream hasselback potato. Blitz baked bacon and chives with sour cream. MMmm!

    @Alina: I know, tell me about it..

    @Lindsay: Thank you! Yeah they have been popping up at tastespotting and around the blogs lately, that's why I had to make it!! Can't wait to see you make some on your blog :)

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  5. Hi Dillon, great hasselback potatoes! Do we use up all the butter & olive oil mixture right from the start as said "- Drizzle olive oil and butter mixture on the top of the potatoes with a spoon, making sure that the mixture seeps into the cuts of the potato." or half for that and half for the later basting?

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