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HASSELBACK POTATOES

I think of these Swedish roast potatoes as being rather like sauteed potatoes on the stem: each one is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil; as they cook, the potatoes fan out, like slightly fleshy crisps with their bottoms still attached.

Traditionally, maincrop potatoes are used, but I love these made with new potatoes, too; in which case, Charlotte or Ratte, which are waxy-fleshed and taperingly oval in shape, are best. If you're using maincrop potatoes, avoid those huge floury monsters; moderately proportioned Cara potatoes, or similar, would be just fine for the job. If you want to peel the potatoes, do, but I find it isn't necessary. And if I buy those shiny, pebbly supermarket ones, I don't even scrub them.

Recipe posted by Nigella

Ingredients

  • Gluten Free
  • Nigella Recipe
  • Vegetarian
  • 18 medium oval-shaped potatoes, about 125g each, or 36 new potatoes, approx. 60g each
  • 45g butter
  • 5 tablespoons olive oil
  • Maldon salt

Method

Serves: 6.
  1. If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7; for roasting new potatoes, preheat to 200°C/gas mark 6. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm intervals.
  2.  When you've cut them all, put the baking tin on the hob with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
  3. Sprinkle each potato well with salt and put in the oven: cook the large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (you may need another 10 minutes for this); 40 minutes should be fine for the new potatoes.
  4. Transfer to a warmed plate, and serve.
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Stockists

Comments

  • Even in warmth of Summer, I desire these crispy little wonders.So Simple to cut just within of a knife seperating each slice.Tomato Jam drizzled and Un~ salted French Butter is Lovely.Add a Protein and a Huge salad. a Thick slice of crusty bread.A cold Libation. Ah, Deliciousness Personified...

    Posted by clicquet on 9th Aug 2011 at 22.37

  • I would love to do something like this with sweet potatoes (yams) for Thanksgiving dinner and drizzle them with brown sugar and cinnamon. Any one have any thoughts about this idea?

    Posted by Chrysla on 18th Oct 2011 at 19.55

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