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Combination Of Crispy and Creamy |
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.
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Still Tricky If You Ask Me |
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First One, Perfect! |
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You'll see I Left The Skins On For Extra Crispiness |
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
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More Please |
- Cook for 50 minutes until crispy on the outside and creamy inside
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Yum! |
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:
Here's to a fun filled weekend!
*The Glutenite did it.
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