Thursday, November 11, 2010
I was searching for a recipe for Chinese steamed muffins (fatt koh) when I stumbled upon this beautiful site. I sifted through some pages and the photos for Swedish 'accordian' potatoes, also called Hasselback potatoes, caught my fancy and I made them straightaway.
How did I like them? I thought they were good but I prefer crashed hot potatoes. Still, give them a try. Don't stop at using garlic, salt and pepper. Vary the seasonings with herbs (rosemary, chives), bacon, cheese, sour cream, whatever. I think they are better if they are put under the grill for the last 5 to 10 minutes to crisp their edges up. Mine weren't grilled long enough because hungry people were waiting at the table. I've made slight changes to the recipe but you get the drift; this is just baked potatoes by a different shape.
6 large potatoes, skin on & preferably longish and tapered at the ends
2 T melted butter and/or olive oil
sea salt (Maldon, if you can find it)
freshly ground black pepper
4-5 garlic cloves, sliced very thinly, or even garlic powder
herbs if like
1. Oven at 220 C. Scrub potatoes, turn them until they sit well and then slice thinly almost through (about 3/4 down).
2. Insert the garlic randomly among the potato slices, brush with the butter/oil/ both, season with salt and pepper. You can do all that with the potatoes on a baking tray or you can put them on the oven rack.
3. Bake 40 to 60 minutes (depending on the size of the potatoes), finishing them to a golden brown in the last 5 to 10 minutes under the grill. If you like some cheese on them, add it just before grilling. Fan the potatoes out a bit by running a fork across their tops. Brushing more oil on pretty them up too. Serve hot.