Hasselback potatoes

Hasselback potatoes
Hasselback potatoes Photo: Natalie Boog
Difficulty
Easy
Dietary
Nut-free

I'm not sure of this dish's origin. Some say it comes from Sweden. What I do know is they're very good.

Ingredients

16 medium desiree potatoes, peeled

Sea salt

Freshly ground white pepper

1 litre chicken stock (or vegetable stock for vegetarians)

120g butter, melted

1 tbsp fresh thyme leaves

1 cup breadcrumbs

Method

Preheat oven to 180C. Cut each potato into 1/4cm slices, but do not cut all the way through. Stop about 1cm from the base, so the potato remains together. Place in a baking dish, sliced side upward. Season.

Bring chicken stock to boil and pour over. Brush tops of potatoes with butter, bake 30 minutes.

Remove from oven, brush with butter, sprinkle over thyme and breadcrumbs and bake 20 minutes or until golden brown and cooked through.

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