Some recipes are so simple but it takes a long time to get around to making them. I first came across these Hasselback potatoes a couple of years ago and knew I wanted to make them. They looked so crispy and delicious. Since then I’ve cooked baked potatoes many times and made quite a few roast dinners, but I love roast potatoes so much (and I make pretty good ones) that I’d rarely done anything more adventurous. Hasselback potatoes are Swedish in origin and the slices that are cut into the potatoes provide a larger surface area and so more surface of potato to crisp up. If you love crispy potatoes then you should try these. You do need to be having a roast dinner to prepare the potatoes in exactly the same way that I did. However, if you are not, you could use butter as an alternative to beef fat. I used baking potatoes and we had one each but you could use smaller potatoes as well. Then you would have even more crispiness.
I served the roast dinner with beef gravy made from Knorr Gravy pots. It was quick and easy to make and although not an alternative to real homemade gravy, it did have a rich taste and it was easier to avoid it having lumps in than in gravy made with granules. For a quick almost instant gravy, it is something that I would use again.
Ingredients – per person
1 baking potato
lard (or butter)
How to Make Hasselback Potatoes
1.Wash and dry the potatoes. Cut slices 2/3 of the way through the potato about 5mm apart along its length. Rub salt in and leave for an hour.
2. As I was making a roast dinner I sealed the beef joint in the frying pan then drizzled the fat that came off over the potatoes. Seasoned them again and put them in the oven.
3. Bake the potatoes for up to 2 hours. Every 20-30 minutes baste the potatoes with the fat from the meat.