I Heart Cooking Clubs: Nigella’s Hasselback Potatoes

Nigella's Hasselback Potatoes

This Week’s Challenge:
SMALL  PLATES

You know the old saying… So, break out the dip! Dig out those saucers and mini-plates that you don’t use often enough. And maybe even try something new…something you toyed with tasting, but didn’t want to eat it all yourself. Call them what you will…tapas, mezze, pupus (I especially like this one), hors-d’oeuvre, smorrebrod, zakouski, canapé, appetizer…what SMALL PLATES will you dazzle with this week?

So I chose Hasselback Potatoes !!!! 

I used small to medium Klondike Goldust (yellow flesh) potatoes.

Tip for easy slicing of potatoes: Take a thin slice from the bottom of each potato so they will sit flat on your cutting board. This makes the slicing of the layers much easier and safer. Place a chopstick on each side of the potato and with a very sharp thin bladed knife, carefully make slices into the potato about 1/8 inch apart. The chopsticks will not allow you to slice all the way to the bottom!

The olive oil and butter has been heated to sizzling in the baking dish and the potatoes have been coated with this mixture. Each potato received a sprinkling of coarse salt.

Each potato is about 4 to 5 bites! I served with a parsley-sour cream.

Advertisements