Hasselback Potatoes

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

These are known in our house as ‘Judy’ potatoes after the sister-in-law who introduced them into our lives. What a good turn she did us. Quantities here are impossible to give because it depends on the size of the potatoes. You will need the same amount as if you were serving roast potatoes.

Ingredients

  • Potatoes
  • Butter
  • Sea salt and freshly ground black pepper
  • Good chicken stock

Method

If the potatoes are large, cut in half. If not, cut a slice off the side of the peeled potatoes so that they have a flat base. With a sharp knife make a series of cuts vertically down into the potato so that it resembles a crown. Make sure you don’t cut the potato right through.

Place the potatoes in a well-buttered baking dish, put a little dab of butter on each potato and then season. Pour the stock over the potatoes so that there is roughly a ¼-inch covering on the bottom of the dish.

Put into a hot oven (gas mark 7/425°F/220°C) and cook as for roast potatoes, but baste frequently; by the time the stock is all absorbed (45 minutes to an hour, depending on size), you will have perfect golden potatoes.

Under such headlines as ‘Spuddy Stupid’, scorn was poured on an installation made by Argentinian artist Victor Grippo and exhibited at the Ikon Gallery in Birmingham. His installation included potatoes wired up to a voltmeter to reveal them as potential sources of energy.

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