So, you have a potato. What next?
A quandary that many of us will have faced in our lifetimes. How do we jazz up the humble potato?
Honestly, the options are endless. Jacket? Wedges? Mash? There are a plethora of methods to make that starchy little lump into a delightful meal.
I’m here to talk to you about the road less travelled. The Hasselback potato. The mid-point between crisps, chips and a jacket potato.
Just a few simple swipes of the knife and you can create a masterpiece (editors note: I strongly advise against swiping with a knife. That is dangerous). The edges crisp up, the middle stays all fluffy and it is just a wonderful sight to behold.
The best thing about the Hasselback potato is that it looks far more complicated than it actually is. All you need is a fairly steady hand and a few extra bits. It can be a side dish or, in my case, the main event. It’s just ace.
I will tell you how to create the actual potato first, then I will tell you what I did with it. That made me sound like I tortured a potato…
1 Decent Sized Potato (of whatever genus you prefer, I used a sweet potato in mine)
Sea Salt (it’s actually quite important to use the right salt on this one)
Garlic, Crushed and Finely Chopped
- Preheat the oven to gas mark 4
- Put the rosemary in the oil. You can do this the night before so that it fully infuses… a word that I never thought would make it onto my blog
- Give that spud a scrub. This is for 2 reasons. 1, potatoes are grown in the ground. If you’re the type of person who doesn’t mind the taste of dirt… I’m not sure I want you around here that often. 2, this will give the potato skin a bit of a roughing up, which adds to the texture
- Rub the sea salt all over the potato. Get your hands on in there, don’t be shy
- Slice the potato down to about half an inch from the bottom. Don’t slice all the way through because then you’re making chips/wedges and you’re on the wrong page. And try not to twist the knife as you’re pulling it out (as I learned the hard way) as you’ll just snap the potato bit off
- Make these incisions every 2mm… ish along the potato
- Once you’ve run out of potato to slice, pour over the oil (making sure you get it into every slice) and carefully give it another rub
- Cram the slices with crushed garlic and black pepper, you can also chuck in some more rosemary if you love it as much as I do
- Put on a baking tray and put in the oven
- Check it after about half an hour (depending on the size of your potato)
- Then check it every 10 minutes or so until the edges look crispy and the insides are cooked
- If you want cheesy hasselbacks, you can sprinkle some on and stick it back in for another 10 minutes
There you have it, one fancy potato.