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Hasselback potato

September 2017

If you have decided to miss out on meat once a week so as to be more aware of animal welfare and the fair distribution of food in the world, you may rightly call yourself a flexitarian. Protein substitutes are then not really necessary in that one meal. However, we do like a savoury bite. Crisp and savoury, that’s what this Swedish Hasselback certainly is.

Preparation time approx. 12 minutes (plus 1 hour in the oven)

  • 4 large, fairly firm potatoes
  • 4 heaped tablespoons of butter
  • 1 packet of spice mix for chips (salted)
  • 4 sprigs of fresh, woody herbs (rosemary, thyme or oregano)

Preheat oven to 225°C
Wash and dry the potatoes. The potato should be cut so as to produce cross-cut slices. Using 2 wooden spoons, placing one spoon along each side of the potatoes. Slice across each potato so that the knife stops on the wooden handles of the spoons. In this way, you cannot cut the potatoes all the way through. Cut the potato slices at about 2 mm distances.
Place the potatoes in an oven dish and put some sprigs of fresh herbs between the slices. Place a lump of butter on each potato. Put them in the pre-heated oven (30 minutes) and drip melted butter over the potatoes every 10 minutes. After 30 minutes, when the slices have opened up a bit, sprinkle with the spice mix, put them back into the oven, for another 30 minutes and drip again every 10 minutes. Serve with fried or grilled vegetables.

Tip: Delicious with broccoli and roughly-chopped spring onions fried in the wok, finished with a bit of soy sauce and sprinkled with crushed cashew nuts.


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