Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, blogger and cookbook author Donal Skehan shares a nifty way to cook potatoes that’ll have dinner guests oohing and ahhing.
Photo: Donal Skehan
I came across the recipe for Hasselback potatoes when I was younger and they are so visually appealing that I had to make them. The traditional recipe, originally from Stockholm, calls for breadcrumbs and cheese, but I have tried to make it as simple as possible for this recipe. 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.
20 baby potatoes
2 tablespoons of melted butter
Generous pinch of sea salt
These potatoes are a little bit daunting at first, but once you get the knack of it you’ll have no trouble! The idea is to cut slices about 3 millimeters in thickness right across the potato, but to keep them attached at the bottom.
If that all sounds a bit too much, 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°F for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.
Serve straightaway and dig in!