As I mentioned in a previous post, we had Jeffs father & his brother Peter over for dinner tonight and because I was cooking a roast [beef undercut] & roast vegetables, I thought I would also try one of the potato dishes from my Cordon Bleu books.
I did mention that I have trouble following direction didn't I? Have to put my own slant on everything. You see hasselback potatoes, from what I have google researched, are traditionally whole potatoes with cuts to the top of each potato, deep cuts but so the potato remains intact. Well I saw this fabulous potato dish on Pinterest, you can see it here. And I've been busting to make it. So I thought I would combine this recipe with the potato cut style of the other recipe and so my hasselbacks, just look a little different to the recipe book.
Recipe basic info:
Peel potatoes, slice them thinly. Season them and layer them up in pan.
At this point they are supposed to go into the oven for 30mins then be brought out to add breadcrumbs & parmesan cheese. But of course I chucked on the seasoning on upfront and put it into the oven. I also used olive oil in place of butter. Healthier right? LOL
Cook until crispy then eat as much as your belly will allow.
Easy method. Could adapt seasonings. I love cajun and this would totally work too. Rosemary & sea salt. MMmmmmm. I replaced butter with olive oil & it made no difference. Lovely crisp & crunch. I also didn't have any older bread for crumbing or breadcrumbs in the pantry so I just put some mini garlic bagelettes into the food processor & they worked beautifully. Adding some nice crunchy texture.
Divine. I will have to cook this for my mum. She will go crazy. She has big time potato love going on. Next family dinner perhaps. Yes, that can be my contribution.
Rating out of 10:
Yep of course.