Potatoes are a rich source of vitamins, minerals and fibre, and are such a versatile vegetable to have to hand. They can be prepared and served in many different ways, and making a hasselback version is one of my favourite ways to enjoy them. Par-steaming the prepared potatoes is an important step of the process as it aids a more even cooking of the potatoes. The recipe below makes for the most delicious hassleback potatoes, as the inside of the potato remains fluffy while the outside becomes perfectly crisp.
Enjoy!
Nessa x
- Ingredients
- 3 large potatoes
- 3tsp olive oil
- Sea salt
- 50g butter
- 2 cloves garlic, crushed
- To serve
- Chunk of Parmesan cheese
- 2 scallions, finely chopped
Method
1. Prepare the potatoes by placing each one between two chopsticks or butter knives and carefully cut slices at intervals of 5mm, but don’t completely cut through the potato.
2. Par-steam the potatoes for 20 minutes.
3. Preheat the oven to 220°C/ fan 200°C /gas mark 7.
4. Remove the potatoes from the steamer and add to a parchment paper-lined baking tray. Drizzle each potato with a teaspoon of olive oil – taking care to separate each slice and evenly distribute the oil. Sprinkle over a little sea salt and place in the preheated oven for 20 minutes.
5. In the meantime, make the garlic butter by melting the butter in a small saucepan. Take from the heat and stir through the garlic. Leave to one side.
6. Take the potatoes from the oven and drizzle over the garlic butter – again taking care to distribute the butter between the potato slices. Return to the oven for another 20 minutes, only to take from the oven a couple of times to baste the potatoes with the butter as it melts back into the tray.
7. Once the potatoes are fully cooked through, take from the oven, grate over the Parmesan, add a sprinkling of chopped scallion and serve straight away.
