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Hasselback Potatoes




Source of Recipe


Recipe created by Nigella Lawson






Recipe Introduction


Potatoes are always a pleasure at the dinner table, and these tubers are lovely to boot!

Serve with butterflied chicken with lemon and rosemary






List of Ingredients



• 18 medium oval-shaped all-purpose potatoes, about 4 ounces each (or) 36 new potatoes, approximately 2 ounces each
  
• 3 tablespoons butter
  
• 5 tablespoons olive oil
  
• Maldon or other sea salt
  






Instructions



1. For larger potatoes, preheat oven to 425°. For roasting new potatoes, preheat to 400°.
   
   
2. Put each potato in the bowl of a wooden spoon, like you would carry an egg in an egg-spoon race, and cut across at about 1/2-inch intervals.
   
3. Put cut potatoes on the baking pan on the stove with the butter and oil and heat till sizzling.
   
   
4. Turn potatoes well, putting them in upside down (i.e., cut-side down) first, then right side up, and spoon the fat over them.
   
5. Sprinkle each potato well with salt and put in oven. Cook large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft. (Forty minutes for the new potatoes.)
   
6. Transfer to warmed plate and serve.
   
   






Final Comments


Makes 6–8 servings