Central Telegraph - - TASTE - WEEK­END COOK WORDS: MAGGIE COOPER mag­gies.col­umn@big­pond.com

It’s be­lieved hasselback po­ta­toes were first cre­ated by a Swedish chef, Leif El­li­son, back in 1953 while he was work­ing at the Has­sel­backen restau­rant in Stock­holm.

They’re not dif­fi­cult to pre­pare if you use my hasselback hack (see what I did there); sit a chop­stick be­side the potato (or sweet potato in this case) so when you slice down you don’t cut all the way through.

You can use a floury potato suit­able for bak­ing, such as a Coliban or Se­bago, or a gold sweet potato (ku­mara) as I have here. Feel free to ex­per­i­ment with herbs; I have used rose­mary and gar­lic here but thyme, oregano or sage would work well.


4 medium-sized ku­mara (gold sweet po­ta­toes) 1 tbsp olive oil

1 tbsp un­salted but­ter, melted

2 tsp finely chopped fresh rose­mary leaves 1 clove gar­lic, peeled and crushed

Sea salt and black pep­per, to taste 1⁄2 cup plain Greek-style yo­ghurt 1⁄4 tsp each ground co­rian­der seed, cumin and ground chilli

Fresh pars­ley, to gar­nish


Pre­heat oven to 210C. Scrub ku­mara un­der run­ning wa­ter un­til skins are clean, and pat dry. Place a chop­stick along the length of the ku­mara and slice them thinly down­wards, leav­ing them joined at the base.

Place on a bak­ing sheet lined with foil. Com­bine the oil, but­ter, rose­mary, gar­lic, salt and pep­per and brush the ku­mara all over, work­ing the oil be­tween the slices.

Roast on the mid­dle shelf of the oven at 210C for an hour.

Half­way through, gen­tly fan the slices open with a fork.

Com­bine the yo­ghurt, ground co­rian­der seed, cumin and chilli in a small bowl.

Serve the ku­mara hot, topped with the yo­gurt sauce and gar­nished with pars­ley sprigs.

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