Hasselback potatoes and other roots
HASSELBACK POTATOES RECIPE
- 4 medium-sized potatoes, clean and dry
- 4 tablespoons of extra virgin olive oil
- 4 tablespoons of butter
- 4-6 tablespoons of dried herbs (mixture of rosemary, thyme, sage, oregano …)
- 1 handful of fresh sage leaves
- sea salt
- freshly ground black pepper (optional)
With a sharp knife, cut the potatoes into thin slices but without separating them completely. A trick is to prick two skewer sticks in the base to prevent the knife from sliding to the end. Impregnate the potatoes with the oil and sprinkle the herbs on top. Add the butter, smearing the potatoes well on top. Add sea salt and bake for about an hour at 200º or until potatoes are crispy outside and tender inside.
In addition to potatoes, you can use the same technique with carrots, turnips, topinambos or jerusalem artichokes, parsnips … Remove the finest parts of the carrots and parsnips as they will be done much sooner than the rest. If you mix tubers, make sure they have a similar thickness so that they are baked at the same time in the oven and if not, take care of when they are baked and removed from the tray in batches. This technique has also great results with beets.