Hasselbacks are gorgeous: they have style and show up a beautiful crust and texture. They look a bit like Persian shutters. Try adding a couple of tablespoons of pesto to the cooked potatoes, spooning the pan juices over as well so that they are nicely oiled and the pesto runs into the cavities. Roast them for another 5 or 10 minutes and serve immediately. A nice, not-too-hot, grainy mustard works well, too. Choose rounded potatoes that will sit nicely on the tray once they have been halved and still have a good bulge of volume to sculpt.
Handling the potatoes carefully so that they don’t break, arrange them in a baking dish. Add the butter and oil and season with salt and pepper. Scatter the sage leaves around and
© 2004 All rights reserved. Published by Murdoch Books.