I’m not really a potato person, how ever they come I tend to find them the least interesting part of a meal – even the most perfect roasties get left on my plate after a roast dinner (shock horror I know!), but I think these Hasselbacks may have me converted.
After seeing them pop up in my Instagram feed regularly this year I think you can file this one under #FoodTrend, but a trend for a good reason as aside from being the prettiest potatoes you ever did see they may well be the tastiest too! A perfect combo, somewhere between baked, sautéed, chips and roast potatoes, they are versatile and work well as a side dish to all sorts of dishes.
Scrub and dry your potatoes if needed. Working along the length of the potato make multiple cuts stopping at around a 1/4 inch from the bottom. Take care at each end but don’t worry if you chop the ends off entirely as I often do!
Placing the potatoes on a baking tray, drizzle throughly in olive oil, add herbs or spices and season with salt & pepper. Bake in the oven for at least an hour until crispy on the outside and cooked through.
For the fresh herb dressing topping as pictured, blend a handful of coriander and parsley with a clove of garlic; mix with olive oil, season to taste and spoon over the cooked hasselbacks.
– Bake with herbs of your choice – bay, rosemary, thyme or fennel seeds would work well.
– Try spices instead. Think paprika or dried chipotle flakes for a spiced smokey vibe,
– Smother with your favourite cheese for the last 5-10 minutes of baking and serve with mayo and dips for a tasty take on ‘loaded potato skins’.
This is without doubt my new favourite way with potatoes. Let me know what you think if you give them a try.