Friday, 15 May 2009

Hassleback Potatoes

I love the humble spud. It's such a versatile ingredient. I discovered Hassleback potatoes a
while back and these are now incorporated into the menu now and again. You need to use smallish new potatoes. They look a bit tricky to cut, but the trick is to place them on a dessert spoon and cut slits into them. This stops the knife going right through (although the ends sometimes fall off). Place them into a roasting tray and spray each one with oil. Cook in oven on 200 for around 35-40 minutes. About 10 minutes from the end of cooking, I pour a couple of spoons of melted butter over them along with a couple of crushed cloves of garlic and return them to the oven.




They open up beatifully during cooking and go great with chicken etc. They also make impressive (but cheap and easy ) party food.




4 comments:

Debbie said...

I haven't done those for ages Diane .... thanks for the reminder ..... will have to do some at the weekend. I am hoping the weather will hold out here for the weekend coz I will be heartbroken if I can't get to the car booties. Have a good one.

Rosie said...

These look very tasty, I must try them. Thanks for your kind wishes - the anniversary was 28th April - we went to the theatre:)

Bumble Bee Cottage said...

Hi Diane, what a wonderful idea for potatoes; I’ll try it with my next roast dinner. I roast ours in olive oil and sprinkle on rosemary but the garlic and butter thing has great appeal. I have seen a few recipes where they sprinkle grated parmesan cheese over them as well. The possibilities are endless really. The humble spud not so humble anymore!

Rubys mamma x said...

Hi Diane, thankyou for your lovely comments on my blog, have you entered my giveaway?
I like your blog too!...I dont have broadband so when i go to mums(once a week roughly)she watches the kids for me while i upload photos to blogger! It takes about 4 hours then another whole evening to do the writing, see-im devoted to my blog!
Kirsty x