After 3 shows, involving 200
children, with 450 costumes to organize, and later to wash (the costumes, not
the kids), my sister wasn’t lying in bed whimpering, with the covers pulled
over her head. She was slicing about a million spuds to make hassle-free Hasselback
potatoes for a family dinner at my parent’s house. “You know what, Hester? You should
make these on your blog,” she said.
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| 16 down, 434 to go... (Photo, laundry and recipe inspiration by Catherine Casey) |
My heart sinks just a tiny little
bit when I hear the words “You know what, Hester? You should make … x,y,z … on
your blog” helpfully suggested by friend or family. Often it comes with an
implied deadline of “very soon”. I really, really do appreciate the suggestions, and please keep them coming but … it’s
not up to me what appears, and when,
on Alchemy.
The problem is that I have
discovered that I don’t actually
write my blog. Alchemy writes itself and it is a TOTAL DIVA. If the
moment is wrong for a particular recipe, then no amount of coaxing, cajoling,
threats or bribes will make the words flow or the photos pop.
Luckily it was onboard with
Hasselback potatoes - very onboard - probably clued in by my eating about five
of them.
They are a very pretty (and a lower
fat) alternative to roast potatoes, are a lovely BBQ side, and are simplicity
itself to make.
You know what? You should make
them! And add extra if you are inviting me around to dinner.
For
hassle-free hasselbacks, you will need…
2 – 3 small potatoes, skin on, per person (about the size and shape of an egg is ideal)
a little melted butter or extra virgin olive oil
a little sea salt (Maldon, or similar, looks beautiful)
cumin, freshly ground if possible (wonderful with potatoes)
fresh or dried thyme
2 – 3 small potatoes, skin on, per person (about the size and shape of an egg is ideal)
a little melted butter or extra virgin olive oil
a little sea salt (Maldon, or similar, looks beautiful)
cumin, freshly ground if possible (wonderful with potatoes)
fresh or dried thyme
Wash the potatoes and remove any
blemishes – no need to peel. Place each potato in turn on a wooden spoon and with
a sharp knife cut almost all the way through in slices of between 3mm and 5mm
thick. The wooden spoon helps prevent the knife going all the way through.
Drop into a bowl of cold water
until ready to cook. The water helps remove some of the starch and helps the
potatoes fan out a little better. When ready to cook, preheat the oven to 200°C
while you drain the potatoes and pat dry with kitchen paper.
Brush with a little melted butter
or olive oil, getting the brush between the slices (also helps them fan out a
little better).
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| We're brilliant at BBQs! |
Sit the potatoes into a baking
dish or roasting tin, joined side down, and sprinkle with a little salt, ground
cumin and thyme. This is not an exact science. How much of each is up to you.
Place in the preheated oven and
bake for about 50 minutes or until golden and cooked through – they should be
easily pierced with a fork.
Marvel at just how pretty a spud
can be before serving to an appreciative audience.