Hasselback roast potatoes to be a hit this Christmas – & they’re so easy to make
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Want to posh up your Christmas dinner this year?
Instead of cooking traditional roasties, you might want to give hasselback potatoes a go.
The spuds are often seen on MasterChef because they are so indulgent and delicious.
They’re crunchy on the outside and fluffy in the middle – and contrary to popular belief, they aren’t actually too difficult to make.
With a bog standard knife, you should slice down the tatties around 80% of the way before fanning them out.
These bits get lovely and crispy in the oven – and you can pop butter in between them for an epic flavour.
Instagram foodie @cakeontherun shared her recipe with Surrey Live.
So will you be giving them a go this winter?
Easy hasselback potato recipe:
- Any potatoes (1 large or 5 new potatoes per person)
- Splash of oil/ duck fat or melted butter
- Sprinkle of rock salt
- Sprinkle of black pepper
- Wash your potatoes and pre-heat the oven to 200C/ 400F/ gas mark 6.
- If using large potatoes, cut them into quarters and boil for 5 minutes just to soften them very slightly. If using new potatoes keep them whole.
- Slice the potatoes as thinly as you can (around 80 per cent through) so the bottoms remain intact.
- Put the potatoes in an oven dish and drizzle over some oil/ butter, making sure some drips into the slices.
- Sprinkle over salt and pepper and oven cook for 30 minutes.
- After 30 minutes, take them out of the oven, give them a shake and drizzle over some more oil/butter.
- Bake for a further 30 minutes.
- They are best eaten straight from the oven while the edges are at their crispiest. They also taste delicious cold the next day.
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