Hasselback Potato

Hasselback Potato
Hasselback Potato

 

 

Potato in any form is always a favorite and baked potato can tempt you anytime. Hasselback potato can serve as a whole meal whether be for breakfast or dinner. Russet potato is ideal although it can be baked with other varieties too.

Hasselback Potato or Potato à la Hasselbacken (Swedish: Hasselbackspotatis) are a type of baked potato (Swedish), where the potatoes are about halfway cut through into thin slices; butter, breadcrumbs, and almonds are added on top of the potatoes. It was created in 1953 by Leif Elisson from Värmland, which was trainee chef at restaurant Hasselbacken on Djurgården in Stockholm  [Wikipedia].

Ingredients

  • Russet potatoes  2 or medium-sized potato 4
  • Unsalted butter (melted) 2 tbsp (optional and I preferred to use only oil)
  • Olive oil 2  tbsp
  • Sea salt  1 tsp
  • Freshly ground black pepper   ½ tsp or to taste
  • Chilli flajes 1 tsp
  • Fresh herbs or dried herbs 2 tsp
  • Shredded cheddar cheese and Parmesan cheese 1 tbsp each
  • Sour cream   2 tbsp (optional)
  • Chopped chives   2 tsp

Method

  • Preheat the oven to 220ºC/200ºC  (400 or 420ºF).
  • Use a sharp knife to cut slits into the baking potatoes. These should be  about 1/8 to ¼”apart, stopping about ¼ inch from the bottom apart and go about two-thirds of the way through the potato. To ensure  that the slits do not go all the way through (otherwise the potato will fall apart) place the potato between two ladles or chopsticks as shown while slicing

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  • Take the oil and half the butter  in a bowl and add the pepper, chili flakes, chives, and salt. Mix to give a smooth suspension
  • Brush the bottom of a baking tray with the melted butter or oil and transfer the potatoes to the tray. Dribble the potatoes with the spiced oil and place the tray into the oven and cook for 1 hour (exact cooking time depends on the size of potatoes used). About every 20 minutes use a pastry brush to baste the potatoes in the butter and olive oil mix that they placed in. When basting,  the ends may get quite crispy. To stop this, after 40 minutes wrap the ends carefully in a small square of aluminium foil.
  • After 40 minutes baking drizzle the potatoes with the remaining butter. Return to the oven and bake for another 25 to 35 minutes, or until nicely browned. Sprinkle the cheese and some breadcrumbs and bake for another 5 minutes.
  • Check with a knife or fork to make sure they are soft in the center.
  • Remove from oven and serve with cream.

Chef’s Note

  • To prevent browning of potatoes keep them in a  bowl of water till all potatoes are ready.
  • It is fine to bake the potatoes in the skin but if they are too thick it will be a good idea to peel the potatoes.
  • Often slices of cheese or butter are placed between the slits in the potatoes to get droolicious bake

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Spinach Pie Shells

We were actually planning a spinach filo pie and went to buy filo sheets. The sheets we found were narrow and long and then S spotted a pack of pie shells. looking at the image on the cover I settled for it believing that the shells were reasonably big for me to make mini pies. When I opened the pack I was utterly disappointed to see micro shells. However, I had to figure out something to bake as I had promised Ad to bake a pie.

I worked on the recipe for filo pie by Catherine Atkinson and came up with my version. End of the day we were thrilled with the outcome and realized that this dish could make a wonderful starter/entree! :)And in no time did  the pie shells disappear!

Ingredients

1″ wide prebaked filo pastry shells

Destalked spinach leaves  1½ cups

Onion (medium-sized) 1  chopped or scallions (spring onion) 4 chopped

Shelled green peas 3 tbsp

Crumbled Feta Cheese 50 g

Egg 1

Olive oil  1½ tbsp

Ground black pepper 1 tsp

Fresh Cilantro finely chopped  2 tbsp

Method

  1. Preheat the oven to 375°F (195° C) while getting the mix ready.
  2. Blanch the destalked and washed spinach leaves in a small amount of hot water for a minute or two until the leaves look slightly wilted. Remove from water and refresh under cold water. Remove the leave and chop them roughly to small pieces.
  3. Place the spinach leaves in a bowl and add chopped onions/scallion, cheese,  peas, 1 tbsp oil, egg and stir well. Add the chopped cilantro leaves and also pepper.
  4. Arrange the pastry shells neatly on a baking dish and spoon the filling into each shell to form a heaped scoop.
  5. Brush the filling with the remaining oil and bake for about 35 minutes till golden and crisp.
  6. Cool for about 10 minutes  before serving.

Chef’s Note

Any other crumbly cheese such as cheddar cheese can be used in place of feta. No salt was added to the mix as the cheese by itself is quite salty.