[dropcap style=”font-size: 60px; color: #9b9b9b;”] M[/dropcap]y husband is Irish. So you probably won’t be surprised that the humble spud is the vegetable that raises the most excitement around here.
Yes, we take our potatoes very seriously.
So much so that GB and I have often talked about writing a book dedicated to all things potato. We’ve come up with a name, ‘Potato Love’ and a rough list of recipes. But that’s as far as we’ve gotten.
As you can imagine, I’m always on the lookout for interesting potato recipes to keep my boys happy.
When I saw these Hasselbacks by Nigel Slater, I knew they were going to be a winner.
Oh boy, are they a winner. Even worthy of our ‘new favourite spud’ title.
And I don’t make such claims lightly…
Inspired by my favourite food writer, Nigel Slater. I’m not really sure why they’re called Hasselback but if that’s what St. Nigel calls them, that’s reason enough for me. The thing I really love about them is you get the crisp lovely outer and fluffy middle similar to a classic roast spud but without the hassle of having to boil the spuds first. Maybe they should be renamed hassle-free spuds?
enough for: 2
takes: about an hour
4 or more spuds
4 tablespoons duck fat (melted) or oil
2 sprigs thyme or rosemary (optional)
1. Preheat your oven to 200C (400F). Scrub potatoes. Finely slice each spud about 2/3 of the way through. Repeat all the way along the spud making the cuts as close together as you can. But don’t stress about it.
2. Place the potatoes with the cut side up in a baking pan. Drizzle over a tablespoon of duck fat or oil on each spud and sprinkle with sea salt flakes.
3. Bake for 45 minutes. Spoon some of the hot fat over each potato and add the herbs (if using).
4. Bake for another 15-20 minutes or until the potatoes are crispy on the outside and soft in the middle. Serve hot.
which variety of potato? – you can use anything you’d normally roast. I used dutch creams in the picture above. Just try and make sure they’re all about the same size so they cook in the same amount of time.
vegetarian / vegan – don’t use duck fat. Use whatever oil you normally use for roasting spuds.
classic roast spuds – if you don’t like the idea of cutting through the spuds so many times, here’s my tried and tested recipe for the ultimate roast spud.
complete meal – serve anywhere you’d normally serve roast potatoes. Nigel Slater serves his with a whole baked camembert and some jamon. Not such a bad idea!
garlicky – add some whole unpeeled garlic cloves about 1/2 way through cooking.