Monday, November 15, 2010

Crispy Hasselback Potatoes

The potatoes go nicely alongside most dishes. If your potato slices don’t separate while cooking, increase your heat and you should get better results. If you have any fresh sage, thyme or bay leaves, just slip them in between the slices and they’ll add a whole new dimension to the dish.

Serves 4
Approximately 20 baby potatoes
2 tbsps of melted butter or olive oil
A generous pinch of sea salt

The idea is to cut slices about 3mm in thickness right across the potato, but to keep them attached at the bottom. There is a quick trick you can use: place the potatoes on a wooden spoon and slice down: the dip in the spoon will prevent you from slicing all the way through.

When you’re finished, place all the potatoes sliced side up in a roasting tray and brush each one with the melted butter and give a good sprinkling of coarse sea salt.

Roast at 400°Ffor approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.

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Created for Quest by Chris at:
foodelf.wordpress.com

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