Jun 29 2019

Hasselback Potatoes

Normally served with game and soaked with butter, these potatoes are of Swedish origin: crispy golden stacks of delicious potatoes cooked in the oven with a zing of lemon and herbs are perfect with whatever main dish you like, be it meat or not. As an Italian, I normally go for extravirgin olive oil, but if you fancy using butter, feel absolutely free to do so.

Serves 6

  • 1,5 kg potatoes, peeled
  • 3 garlic cloves, finely chopped
  • zest and juice of 2 lemons
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 100 ml extravirgin olive oil (or butter) + extra for the oven dish

Slice the potatoes about 0,25 cm thick using a mandoline or the food processor and place in a bowl with cold water.

Finely chop the zest of the lemons, add to the garlic and combine everything with the oil (or melted butter)and herbs.

Drain the potatoes, pat dry and stack the slices around the edges of an oven dish, previously greased with oil or butter, alligning them tightly so that each stack supports the other. Drizzle over the sauce, add some sea salt and pepper to your taste and bake in the oven at 180° C with fan.

Bake for 75 minutes, until crisp and golden: if the potatoes are going too brown, cover with aluminum foil.  Test the potatoes with a skewer to make sure they are properly cooked through, then remove from the oven and serve hot.

 

 

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Posted in Sides, Recipes, Vegan, Vegetarian
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