When comfort is what you’re craving, roasted chicken is a natural choice. To accompany it, potatoes and a simple green salad will do. One problem…I was already bored to tears of plain old baked, roasted or mashed potatoes. I know, I know…too early in the winter to already be bored, but come on! When you cook for a living, chances are that you’re enjoying these foods 12 months a year.
It was then, while flipping through the channels that I saw my inspiration. David Hasselhoff was up on the screen and for whatever strange reason a recipe I’d seen years ago popped into my head. I started thinking, “wasn’t there a dish name after this guy?” Well no, there isn’t a dish named after the Hoff himself, but there is a dish with close copy: The Hasselback potato.
Not just notable for its name, this uber cool potato dish is sliced into a fan-like accordion providing it with the perfect shape and texture for a crispy exterior and perfectly tender centre.
When it comes to cooking such an incredibly classic ingredient it is sometimes best to keep it simple. I dressed mine up with a little extra-virgin olive oil and kosher salt. If you’re up for a bigger pop of flavour, try using garlic and parsley oil for a great hit of freshness.
The result, the girls loved them and couldn’t believe a potato could look so gourmet after having next to nothing done to it. They were such a hit that they even asked for more! Hasselback potatoes really are the perfect way to spice up an ordinary side dish, and a great way to impress your friends with a simple potato.
Calories per serving: 183 calories, Fat: 7 grams, Sodium 590 mg, Carbs 27 grams, Fiber: 2.5 grams, Sugars 1.2 grams, Protein: 2.5 grams
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 40 minutes
1 ¼ pound baby yellow potatoes
2 tablespoons extra-virgin olive oil
1 teaspoons maldon sea salt or kosher salt
1. Preheat the oven to 425F. Scrub the potatoes and remove any grit, pat dry.
2. Thinly slice each yellow potato into 3mm intervals without cutting all the way through the potato. Watch our quick 3-minute video to learn Amanda’s secret for foolproof hasselbacking. Use your fingers to gently separate the slices.
3. Arrange the potatoes in a single layer (cut-side up) on a lightly oiled baking sheet. Gently brush with oil and sprinkle generously with salt.
4. Bake for 30 minutes until crispy on the outside and tender on the inside. For extra crispy results, broil for 3-5 minutes. Perfect with beef, lamb, chicken or fish!
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt