I spent most of the last week silently contemplating what is going on in my life these days and of our recent loss. I miss my daughter every minute of every day. I had so many plans for us, like making little pink cupcakes for her daddy on days like Valentines days which now don’t seem worth celebrating without her. I find it hard to drive despite just buying myself a little car. I just can’t seem to keep my mind on the road. The same goes for cooking. I can’t concentrate long enough to remember if I have put the baking powder in or not, or even how many eggs. So needless to say there have been many attempts at cooking recently that have failed miserably.
So while not being able to concentrate, I am sticking to simple things that I don’t have to worry about, like forgetting ingredients or timers.
Is anyone bored of boiled, mashed or roast potatoes but remembering that it is the backbone to many dishes and you can’t have dinner without them? Then these potatoes are just right for you! This is what I consider to be my fancy pants potato recipe. Hasselback potatoes are very simple to make. With just a knife, butter, garlic and herbs, you can turn a humble potato into something very delicious. They should be crispy on the outside and melt in the mouth on the inside. There are lots of different ways to flavour your potatoes but I stick to the simple, clean tastes which then pair well with almost anything.
This recipe is not strict at all. This is just a guideline.
- 500 g potatoes, any type of potato will do but I use new potatoes
- 50 g butter
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp dried rosemary
- salt and pepper
- 2 chop sticks
Heat your oven to 190 C /170 C fan oven.
Scrub the potatoes clean as we are keeping the skins on. Take your potatoes and slice a little off the bottom (long side) so the potatoes have a flat bottom, and don’t roll while cutting. Take the chop sticks and place on either side of the potato. This stops you from cutting all the way through the potato while slicing. Make thin slits all the way along the potato, then place in an oven dish.
Heat the oil, butter and garlic in a saucepan. You just need to melt the butter and infuse the flavours. This takes about a minute.
Once all the potatoes are sliced and in the oven dish, with a pastry brush, brush the potatoes with the melted butter mix, and then pour any remainder butter mix, over the potatoes and season.
Pop them into the oven and roast for about 30-40 minutes. If you feel they are crisping too much on the top, place some foil over them towards the end.
The potatoes will fan out during the cooking. And I find the key to them being gooey or tender on the inside and crisp on the outside is to baste the potatoes a couple of times during the roasting.