Today is the day I am going to share one of my ultimate favourite recipes from the book! I started writing my first food column in the Irish Independent Weekend magazine last weekend and got the opportunity to share some of my personal favs from the book, including Kerstin's bursting berries with white chocolate, Chicken Thigh Supper, Lime and Mint Mohito Chicken and Hasselback potatoes. However as I know there are a lot of readers beyond Ireland that might be interested in these recipes I thought it would be worth posting here too! Let me know if you want any of the other recipes included in the article posted here!
Crispy Hasselback Potatoes
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.
Serves 4
Approximately 20 baby potatoes
2 tablespoons of melted butter
A 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 3mm 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 200°C/400°F/Gas Mark 6 for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.
Serve straightaway and dig in!