Now that the month is almost 1/2 over I am finally changing my Twitter Avatar. This week’s food celebrity was Nigella Lawson chosen by our friend Marthe of The Baking Bluefinger. Actually I changed my Avatar the first of the month, but it wasn’t very pretty and the dish really wasn’t that good. Now I have the right dish and the better picture.
- Hassleback Potatoes
I had made these before but I didn’t like the way they came out. Nigella’s were perfect. Just basted in a little EVOO and butter.
-
•18 medium oval-shaped potatoes, about 125g each, or 36 new potatoes, approx. 60g each
•45g butter
•5 tablespoons olive oil
• Maldon salt {I used regular salt}
Serves: 6.
1.If you’re using the larger potatoes, preheat the oven to 400°F/210°C/gas mark 7; for roasting new potatoes, preheat to 395°F/200°C/gas mark 6. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm intervals.{This is a GREAT tip. You won’t cut them all the way thru’ and you don’t have to worry about it!!}
2. When you’ve cut them all, put the baking tin on the hob (don’t you love that word: stove} with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
3.Sprinkle each potato well with salt and put in the oven: cook the large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (you may need another 10 minutes for this); 40 minutes should be fine for the new potatoes.
4.Transfer to a warmed plate, and serve. {I sprinkled a little dried parsley over the top.}
Althought just a little variation on a good ol’ baked potato they look so elegant and are fun to make.
September 15, 2011 at 10:09 PM
Your photo of these is just wonderful! These are so good and such fun to serve, people always oooh and ahhh over them. Great choice for an avatar, too!
September 15, 2011 at 10:16 PM
I have never seen or heard of potatos like this until lurking on Twitter tonight and after reading this post. These look fantastic!! Impressive work here! 🙂
September 15, 2011 at 10:25 PM
Pretty potatoes, Margaret, just perfect for an avatar photo. Might have to give these a try some day.
September 18, 2011 at 5:04 AM
I recently made these Nigella potatoes, too. They are super, aren’t they? So impressive that they are like a centrepiece! 🙂
September 18, 2011 at 6:20 AM
I love potatoes in any form and have never made them like this. They look so good!
September 18, 2011 at 12:53 PM
Mmm, potatoes. I’ve never met one that I didn’t like. =) These look particularly good, so I’m definitely going to have to try them at some point.
September 18, 2011 at 5:38 PM
I adore hasselback potatoes – thanks for the wooden spoon tip.
September 23, 2011 at 9:29 PM
I love potatoes, and this looks like a really fun way to serve them!
January 9, 2012 at 2:01 AM
[…] do a new chef each month like we did in 2011. I was a huge slacker and have not participated since September when we cooked with Nigella Lawson. I had great intentions but time was not on my side.Now that it is a new year I will try and do […]
August 29, 2013 at 7:33 PM
[…] slightly from Donal Skehan}One more thing. I didn’t make them this time but I have made Hasselbackspotatis (Roasted Potatoes) Ingredients before. I didn’t know they were actually Swedish. They are […]