Monday, November 29, 2010

Hasselback Potato - more than just a baked potato!

Hasselback Potato recipe

Wash your tattie. Cut into slices without going right through - like leaves in a book. Each slice not thicker than 2mm. A great trick is to cut the potato on a wooden spoon so the knife doesn't go right through (see below).

Brush with olive oil and celery salt. Then depending on size (not too big) cook at 175 degrees centigrade (gas mark 3) until the potato skin look crisp and the flesh feels soft - usually 45 to 60 minutes. Ten minutes before it's cooked, you may wish to sprinkle a generous amount of cheese on top.

This is a Swedish version of baked potatoes named after a dish at the Hasselbacken Hotel's restaurant in Stockholm. My Norwegian partner introduced me to them - just one more reason why I love her!

Philip Booth

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