I knew I couldn’t stay away long enough. haha.. Ah well. For a quick pre-New Year’s Eve post, Hasselback Potatoes!!
I have never met anyone who dislikes potatoes. Who could ever dislike potatoes? If you so happen to know someone who doesn’t like them glorious spuds, let me know in the comments. Because I’m very interested to find out what’s so offensive about these beauties.
I love taters in practically all forms: mashed, roasted, boiled, baked, fried, braised, in stew, in soup, curried, made into bread, on pies, in pies… I love Russet potatoes, Red potatoes, new potatoes, cocktail potatoes, waxy potatoes etc.
BUT there is one thing that puts me off: if the potatoes aren’t well seasoned. Potatoes without sufficient salt is like eating tasteless flour. It’s just bad and sad. So I always season my potatoes really really well.
Hasselback Potatoes. What are they? I’ve been seeing them all over the internet and I first tried it out about 2 years ago. Success! My hubs loved it and recently made a request for them again so I obliged. I mean, if the hubs like something so much to ask for them, I’d be more than happy to make loads of it. Overload even. Especially when these are ridiculously easy and yet look so pretty.
All we need is a Russet Potato, Olive Oil and some Salt! How easy is that? (so says Ina Garten )
Firstly, get your spud and give it a good scrub as we are not peeling it. The skin is key to a nice crunchy outsides with fluffy insides. Then make cuts every 1/2 cm or 1/2 inch across the width of the taters. Do not cut all the way through though. Leave about 1-2 cm (1/2 inch) at the bottom uncut.
Then for each potato you have, use about 1 tbsp olive oil. That seems like a lot for one potato but it really isn’t. I’d like to say I stick to that amount but sometimes when the potato is fairly large, I have to use more because we need to try to get the oil into the indentations and all around to ensure sufficient lubrication for the potatoes to roast perfectly. Otherwise, all you have is a sad dry almost-roast-potato. And we don’t want that, do we?
Same goes with the salt. I try to get salt into the crevices as well as a good amount on top. This is where all sorts of spices and seasoning can be added. I kept mine fairly simple this time around with just plenty of salt and freshly ground black pepper.
I bake this guy on high heat for a considerable amount of time. I could have gone even longer but we were hungry!
Don’t panic! It wasn’t even really that salty! Because potatoes are essentially tasteless and starchy, they need a lot of seasoning to bring it to life. Hubs really enjoyed this one. Score! I’ve cut the potato even thinner once and they turned out crispy on top like potato chips.
Usually, I don’t make potatoes on their own but roasted together with chicken or something. And I will be sharing a recipe soon where I Hasselback a potato alongside some fine chicken drumsticks. Hope you enjoy this fancy-fied way of preparing bakes potatoes!
Have a happy tater’s weekend, everyone!
*Update (18th Mar, 2013): I made some really thinly sliced hasselback potatoes recently with new potatoes instead of Russet and had to show off!
“Come unto me, all ye that labour and are heavy laden, and I will give you rest. Take my yoke upon you, and learn of me; for I am meek and lowly in heart: and ye shall find rest unto your souls. For my yoke is easy, and my burden is light.” (Matthew 11:28-30)
1 Russet Potato
1 tbsp Olive Oil
1/2 – 1 tbsp Sea Salt
1/4 tsp freshly ground Black Pepper
- Preheat oven to 200C or 400F.
- Scrub and wash potato well. Dry with kitchen or paper towel.
- Make 1/2 cm or 1/4 inch slits on the potato, width-size (shorter end) but DO NOT go all the way through.
- Rub oil all over potato and inside slits. Don’t worry of you can’t get it all but just do your best.
- Scatter salt and pepper in the slits as well as on the top.
- Roast for 40 minutes or until potato is tender while top is nice and brown.
- Serve as side dish… or main if that’s your kind of meal.