Hasselback Potatoes (Roasted Rosemary Potatoes)
When I think of a accompaniment For my second courses , potatoes usually come to mind, the first thing I think of is making French fries, something that leaves my head as it has arrived because I try to avoid them whenever I can, you know, French fries are an unnecessary source of fats… so I try to do the potato in some other way. A classic recipe to prepare potatoes as a side is to roast them
Today we show you a simple but very very original way of doing it that also look great when it comes to presenting them at the table, cut the potato to make it easier to cook and to make it crisp not only on the outside of the the potato but also in pieces on the inside. The trick to achieving this presentation is not to cut them all the way, and leave the accordion shape.
For 6 people:
- 6 medium potatoes
- Olive oil
- Salt and freshly ground black pepper
- Fresh rosemary or thyme
- 6 tablespoons of butter
- Preheat the oven to 220ºC.
- Wash the potatoes and dry them. Make some cuts side by side with about 5 mm of separation between them, being careful that the cuts do not split the potato. If you see that it is not fixed well and is irregular, I recommend that you cut a little of the bottom part so that it is completely level and stable and thus it is easier for you to make the cuts.
- Put the potatoes in the cast aluminum pan (we can also make them in the oven tray ) and open them a little a little, so that the slices do not stick to each other.
- We spray them with our oil can of olive oil, introducing it between the slices, and season with salt and pepper. Add fresh thyme or rosemary and roast in the oven for about 1 hour.
- When they are done, take them out of the oven and put a tablespoon of butter on each one and serve.
Recipe from Lorraine Pascale's book (The Easy Kitchen)