Recipe of the week
Hasselback potatoes with garlic, herb & parmesan crumb
We can thank the restaurant Hasselbacken in Stockholm for creating this scrumptious treatment for potatoes.
❚ 16 potatoes, medium and evensized, peeled
❚ 50g butter, melted
❚ 3 tablespoons olive oil
❚ 6 large sprigs thyme
❚ 6 cloves garlic, unpeeled, smashed
Crumb:
❚ 1 cup stale sourdough breadcrumbs
❚ 1 tablespoon finely grated parmesan
❚ 1 clove garlic, crushed
❚ 1 tablespoon finely chopped herbs, such as thyme, rosemary, parsley
❚ 2 tablespoons olive oil
Heat oven 200C. Make crumb by combining all of the crumb ingredients in a bowl. Spread onto a lined baking tray and bake until crumb is crisp and golden.
Remove a small slice from under each potato to enable them to sit flat in the baking pan. Using a sharp knife, make cuts threequarters of the way through the potatoes at 5mm intervals.
Place potatoes in a large bowl. Combine melted butter, oil, thyme sprigs and smashed garlic cloves. Pour over potatoes, season with flaky sea salt and freshly ground black pepper, and toss to combine.
Transfer potatoes to a baking pan and roast 50-60 minutes until golden and cooked. (Crumb and potatoes can be cooked at the same time if desired, and if you have a fan oven.)
Serve the potatoes scattered with the crumb.
Serves 8-10