Recipe: Delicious Sig's Humbles ( hasselback potatoes)

Sig's Humbles ( hasselback potatoes). Seasoned potatoes are sliced into fans, drizzled with melted butter, and baked with a cheesy breadcrumb topping. Reviews for: Photos of Hasselback Potatoes. With alluring layers of starchy goodness, these Crispy Hasselback Potatoes with Rosemary and Garlic are a perfect side dish for any dinner!

Hasselback potatoes or Potato à la Hasselbacken (Swedish: Hasselbackspotatis) are a type of baked potato, where they are cut about halfway through into thin fan-like slices. Where Do Hasselback Potatoes Come From? A Swedish chef at a restaurant called Hasselbacken in Stockholm Drizzle the potatoes with plenty of butter and olive oil, and sprinkled with salt. You can cook Sig's Humbles ( hasselback potatoes) using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Sig's Humbles ( hasselback potatoes)

1. Prepare 8 of even size salad type potatoes, for size I use middlefinger length , and just about the length of a thumb for width and about 3/4 of thumb thickness for potatoes..
2. It's 2 clove of garlic, very thinly sliced.
3. Prepare 1 tsp of dried rosemary.
4. You need 1 tsp of freshly ground black pepper.
5. You need 1 tsp of salt or salt substitute.
6. It's 4 tbsp of vegetable oil.
7. You need 4 tbsp of butter.
8. Prepare 1 of pan of boiling water,.

Give them an extra-long roast in the oven so that the insides have time to. You may have heard of this cooking technique that transforms the humble vegetable into an accordion-like shape, but I'm Swedish, and I grew up with Hasselback potatoes. Hasselback potatoes are one of our favourite ways to enjoy the humble spud. This delicious Swedish recipe involves slicing the potato into thin slices across the way, without carving all the way through, so that when baked you get beautifully fanned out layers of crisp potato.

Sig's Humbles ( hasselback potatoes) instructions

1. boil the water make sure there is enough to cover the potatoes, when boiling point is reached, add unpeeled washed potatoes , parboil for about 15 minutes ,depending on size , I use fingerlength and about thumb length width potatoes , take the potatoes of the heat and leave to stand for about ,10-15 minutes in hot water. ( this can be done a day before, then set aside if done separately ,or boil them for about 15.minutes with other potatoes and remove to be finished off the next day.).
2. When ready to use, reheat oven to about 180 -200 C/ 375- 400°F ..
3. the potato.should not be cooked nor raw..
4. to cut put a potato onto a wooden spoon and cut thin slices, but do not cut them through.
5. spread the.potato apart a little ..
6. sprinkle with rosemary, salt and pepper drizzle with the oil.
7. bake for 20 minutes. remove and add slices of garlic into some of the cuts.
8. brush with some of the butter and bake for another 15-20 minutes depending on size of potato.
9. just before they are cooked , baste with remaining butter.
10. turn on your grill or griddle and crisp up.
11. They should be golden crisp and crunchy on the outside and golden and soft on the inide ..
12. I first introduced my recipe before there where any photos , potatoes do not have to be humble, I would like to thank the chefskies for the tip with the wooden spoon..

The hasselback guide or the chopsticks will prevent you from doing that. Repeat for the remaining potatoes. (If doing more than four, submerge the For example, stuff the potatoes with blue cheese and bathe in a Buffalo-style wing sauce made with melted butter and Frank's RedHot or your favorite. This recipe for Hasselback Potatoes is made with just a few simple ingredients. Potatoes are thinly sliced and stuffed with a generous amount of garlic and rosemary. Drizzled with olive oil, sprinkled with salt and pepper, then baked in a hot oven for about an hour, they come out tender and perfectly crispy.

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