Believe it or not, potatoes can be sexy and here’s a great Swedish recipe to prove it!
Hasselback potatoes are one of those dishes that look like they’ve taken a long time but in reality you could have done it with your eyes closed. The end result adds a bit of sparkle to the Christmas/dinner table. They look so tasty and the thyme, garlic, and avocado oil combination is melt in your mouth magic.
Ok, so the avocado oil was my idea…well and the thyme and garlic …..but there are so many variations of this recipe floating around that I’m sure the Swedes won’t mind my changes! I had this with sautéed salmon but again you can eat it with pretty much whatever you want.
Enjoy and pop over to my blog for more delicious recipes at thecuriousbaker.wordpress.com!
I cooked mine in the oven but when I took them out, they weren’t as soft as I wanted them to be so you might want to parboil them for about 15 minutes or till they are just cooked before slicing.
- 4 medium to large sized potatoes
- 2-3 cloves of garlic
- fresh rosemary
- salt and pepper
- avocado oil (Olive oil works too but gives it a different flavour)
Preheat your oven to 210°C\410°F
(Parboil the potatoes for 15 minutes)
Use a sharp knife to make make small horizontal slices across the potato, about ¾ of the way through. *See tip*
Slide a clove of garlic in every other gap then fill the remaining gaps with a sprig of thyme.
Place potatoes on a greased baking dish or a dish lined with tin foil.
Season with sea salt, crushed black pepper and a dash of avocado oil.
Pop in the oven for 30-40 minutes (an hour if you don’t parboil them), or until the flesh is soft and crispy.
You can serve the potatoes with the thyme and garlic inside but remember to tell guests to take them out before they eat them!
*Tip* The only tricky part in this recipe is slicing the raw potatoes without slicing right through, if you put the potato is a large spoon or place knives either side of the potato, you should be able to chop away with no problems.
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