Sunday Best is a monthly series where I share the best links, bits & pieces I’ve found on my travels around social media and the web.
Kicking off with my 30th and a surprise trip to Bruges March has been pretty hectic – trips away to visit family, house hunting. All good fun of course but I’m welcoming April and hoping it brings a chance to slow down and recharge before summer time begins.
Here’s a few things which caught my eye in March…
// One of my favourite jewellery brands Wolf & Moon have released a lovely new collection.
// I love Wild Garlic season!
// Now That’s What I Call Music compilations ranked from best to worst.
// Emmy The Great’s new album Second Love is beautiful. It was a joy to see her live again in Bristol this month.
// I think this letter exchange is a wonderful idea.
// Not sure about this year’s Glasto line up.
// I want to make this Smoky Chipotle Hummus
// Powerpuff yourself!
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.