Here is the mini hasselback potatoes recipe. The spices used for the potatoes were inspired from my previous post, the Dry Potatoes With Ginger and Garlic. I am using the Fingerling potato variety for this recipe. They are small, buttery, and is just the perfect compliment for my finger sandwiches. Using a clever suggestion from one of my readers, Marcus, I used a wooden spoon to facilitate cutting the potatoes to an even depth. It certainly made the cutting process easier, thanks Marcus.
Spiced Mini Hasselback Potatoes
(Printable Recipe)
Ingredients
1 Bag (800 g) Fingerling Potato, washed
½ tsp Ground Ginger
½ tsp Ground Turmeric
1 tsp Cayenne Pepper
1 tsp Fennel Seeds
1 tsp Sea Salt
3 Tbsp Peanut Oil
Method
Preheat the oven to 400˚F.
Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.
In a large mixing bowl, combine ground ginger, turmeric, cayenne pepper, fennel seeds, sea salt and oil. Toss in the potatoes and marinate for about 20 minutes.
Arrange the potatoes in a baking tray and bake in the oven for about 25 to 30 minutes or until the potatoes turn slightly crispy on the outside and the flesh is soft.
This looks quite good. I love the spices you added.
ReplyDeleteThat reminds me so much of my mum's cooking in the late seventies and early eighties. She used to make potatoes like this, in a big tray. They were delicious.
ReplyDeleteI haven't eaten potatoes like this since at least 1985!
Maybe this weekend...
YUM! I love those potatoes! Great photographs!
ReplyDeleteWhy is it the simplest of ideas make us thump our foreheads and say "why didn't I think of that". First of all using the smaller potatoes the using the wooden spoon. Doh.
ReplyDeleteThose are perfection! I love the look of them and am sure the taste is as good as the looks! I've never made those but am intrigued every time I see a photo of one.
ReplyDeleteWho knew a potato could be beautiful! They look lovely!
ReplyDeleteMmmmmm delicious looking! My mom used do something with potatoes that looked a lot like yours but just used butter and garlic. I bet your added spices would be awesome!
ReplyDeleteyum!
ReplyDeletea def for Saturday. :-)
thanks for the recipe. gotta love taters
Sorry to say this, but its not Swedish version of baked potatoes, its just hasselbackspotatis and we have baked potatoes (bakad potatis) :D im from sweden i know!
ReplyDeletebut nice food
@Anonymous: Exactly, this is my version of spiced Hasselback potato. Here is the link for the Swedish version of the baked potatoes http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html. Thanks.
ReplyDeleteThis is my favourite way of cooking potatoes although i do it slightly differnetly.
ReplyDeleteI cut one of the ends off and stand each of the potatoes up. I then cover liberally with olive oil, rosemary, garlic and season.
Obviously not as healthy as this way of cooking, but still alot healthy than roasties
Have room for one more suggestion? When I make this style of potato, I tape 2 chopsticks to my cutting board. Love the site & thanks for sharing.
ReplyDeleteLovely spice combination for the potatoes... Delicious!
ReplyDeletethis looks amazing! I love the combination of spices that you use.
ReplyDeleteI have not made these (yet) and not sure if the intervals of the cuts matter, but one suggestion I have read is to rinse the potatoe after the cuts are made so the slits don't "glue" together while baking (even with olive oile or butter brushed between). Is this necessary?
ReplyDelete