Hasselback Potatoes - Naturally Gluten Free

Combination Of Crispy and Creamy

Ah potatoes, so versatile, so easy to cook and sometimes, so pretty. I only heard about Hasselback potatoes yesterday, I'd seen them come out of the oven briefly on some cooking show recently and thought how effective they look for presentation but I had no idea what they were called.

Bit of an image search gave me the name and here we are, Hasselback potatoes, naturally gluten free and very moreish.

I'd read that placing the potato into the center of a wooden spoon would help by making the cuts not go all the way through but I didn't feel that confident keeping a spoon still on the counter with a very sharp knife in hand. I saw a mention of using two chopsticks so that's how I went about it.

Still Tricky If You Ask Me

I made each cut about 5mm from each other. The chopsticks did help but still moved about.

First One, Perfect!

I was quite pleased with my first attempt at cutting but it's the ends you have to watch out for, those bits aren't touching the board so the chopsticks don't really help with those bits.

You'll see I Left The Skins On For Extra Crispiness

I could only find three small potatoes to experiment with, those two got cut fine, the other resulted in minus one end piece.

Ingredients:

• Smallish Potatoes all roughly the same size for an even cooking time
• Garlic Butter
• Olive Oil
• Sea Salt

Directions:

• Preheat oven to 220C
• Place the chopsticks on a chopping board
• Lie a potato snug between them
• Slice carefully through each one stopping before the knife goes completely through (the chopsticks will guide you through the middle sections)
• Put your hassleback potatoes into a backing tray sprinkle with sea salt, drizzle with olive oil and add a slice of butter to each

More Please

• Cook for 50 minutes until crispy on the outside and creamy inside

Yum!

You can see that the one on the left was the casualty. Had Someone* turned it around to take the photo you would never have known that all three weren't perfect, but this photo was always going to give it away so I fessed up.

The cooking was always going to be easy, the cutting not so on first attempt. What annoyed me the most was that it was that potato cut last that foiled me, the first two were bloddy perfect!

I feel that further experimentation in a Free From G fashion is needed here. I'm wondering just how wacky you could get with a Hasselback potato, we're going to find out.

If you like the comfort of a good potato side dish these may be of interest:

Cheesy Potato Croquettes

Homemade Chips

Jersey Fries

Here's to a fun filled weekend!

*The Glutenite did it.