Hasselbacks are gorgeous looking and are crisp on the outside and soft and smooth on the inside. All you need is good round fat, oblong potatoes, EVOO, seasalt and pepper, butter and a good pinch of oregano.
Simply preheat oven to 200°C. You can choose to peel or not peel the potatoes. Cut each potato in half, lengthways. Place a wooden chopstick in parallel with the potatoes, flat side down. With a sharp knife and using the wooden chopstick as guide, slice the potatoes as thinly as possible (as evenly too if you can!). Continue making slits on all the potatoes halves, about 1-2mm apart.
Gently arrange them on a baking dish and spray them with EVOO and brush them with butter. Season with seasalt and pepper and scatter the dried oregano across the potatoes.
Bake them for an hour or so until theyare very tender. Brush them with pan juices from time to time and bake until golden brown.
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