Potatoes are an important part of the western diet. When I was growing up you could have them boiled, mashed, baked, chipped or roasted and that virtually covered the range of possibilities. Nowadays there are almost as many ways of presenting potatoes as there are grains of sand on the beaches of the Earth.
Of course the short explanation is that you have the same three or four ways of cooking potatoes but they go well with a variety of additives such as basil, cream, creme fraiche, parsley and so on.
Hasselback potatoes have their roots (sic) in Sweden. They were believed to be created in the Hasselbacken restaurant in the 1700's
The recipe is really quite simple. Fundamentally you are roasting potatoes after some slightly different preparation.
Well here is my recipe for what you see in the photo at the top of this blog.
Butter, generous knob
Salt and pepper
There are two ways of approaching this dish. The potatoes can be cooked throughout in the oven or part cooked in the microwave first. I tried both ways and found the microwave method quicker and just as effective as the first method. The length of time in the microwave depends on the size of the potatoes.
First, slice the potatoes almost through producing slices around 2mm thick. Place on a plate suitable for the microwave and heat for 8 to 12 minutes.
In the meantime preheat the oven to 170 degrees C.
When the potatoes are ready place on a baking tray. Brush the potatoes with melted butter and cooking oil then sprinkle with parsley. Roast in the oven for 30 minutes.
You can increase the cooking temperature towards the end of the time to crisp the outside of the spuds!
The potatoes cooked this way can be eaten with any meal.