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HASSELBACK POTATOES

HASSELBACK POTATOES

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Serves: 6

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  • Gluten Free
  • Nigella Recipe
  • Vegetarian

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.

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Ingredients

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  • 18 medium potatoes (oval shaped) or 36 new potatoes
  • 45 grams butter
  • 5 tablespoons olive oil
  • Maldon salt
FOREVER SUMMER

As featured in

FOREVER SUMMER

Method

  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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  • 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

  • Thank you Nigella. I made and served this recipe at dinner tonight. I can never get excited about potatoes, and in fact only really suffer them for the benefit of others. The taste is simply delicious and they look stunning on the table. 10/10.

    Posted by ItsLikeThis on 28th Mar 2012 at 10.23