TasteFood: The how-tos for Hasselback candy potatoes

Hasselback potatoes by no means fail to get a “wow” on the dinner desk. Those accordion-shaped potatoes are pretty to have a look at, and a basting means whilst roasting guarantees that taste permeates the potato and crisps all of the effective edges. Any potato can also be ready this manner, together with candy potatoes, that could be essentially the most hanging presentation, since they fan out to show their orange jeweled flesh whilst roasting.

To make Hasselback candy potatoes, select lengthy, quite strong and instantly potatoes. The secret’s to chop as many skinny slices as conceivable, crosswise, alongside the duration of the potato. To do that — and not using a wayward potato rolling throughout your chopping board — slice a sliver of every potato lengthwise alongside its base to stabilize it on a piece floor and within the baking dish to forestall any wobbling or tilting. Then, position the potato on a piece floor with a skinny chopping board snugged up on each side of it. With a pointy knife, make slender incisions crosswise within the potato, roughly 1/8-inch to one/4-inch thick. The chopping forums will save you the knife from chopping during the base of the potato. If a couple of bits wreck off, no worries; simply proceed to slice them if you’ll.

Prepare the potatoes in a baking dish and brush them with the spiced oil, ensuring that the oil dribbles between all of the crevices. Switch to the oven and roast, basting a couple of times if desired. When candy potatoes roast, they’ll melt first prior to they start to crisp. The potatoes are in a position once they’re smooth. If making a decision to prepare dinner them longer to additional crisp and char them, notice that the interiors might be very comfortable.

See also  TasteFood: Hummus will get a pleasing makeover

Now, a phrase a couple of candy potato’s, neatly, sweetness: Along with a being a perfect supply of fiber, nutrients and minerals, those roots have a notable serving to of starch. When heated all through the cooking procedure, the starch converts to maltose, or sugar, which delivers and amplifies the potato’s sweetness. I love to stability this notable sweetness with spices and contemporary herbs, which rein in any rowdy sweetness and spherical out the flavors of the dish.

Those potatoes make a ravishing and ornamental facet dish. For extra embellishment, sprinkle crumbled cheese, equivalent to cotija, or crisp bacon bits over the potato and speak to it a meal.


Serves 4 to six


4 medium-large candy potatoes

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, plus more for completing

1/2 teaspoon garlic powder

1/2 teaspoon floor cumin

1/2 teaspoon candy paprika

1/4 teaspoon freshly floor black pepper, plus more for completing

1/4 cup chopped contemporary herbs, equivalent to parsley, chives or mint


Warmth the oven to 400 levels.

Minimize an excessively skinny slice lengthwise from the ground of every potato to stabilize it. Minimize every potato crosswise, as thinly as conceivable (1/8- to one/4-inch-thick slices), to about 1/4-inch from the ground with out piercing the bottom. Position in a baking dish or on a rimmed baking sheet coated with parchment.

Whisk the oil, salt, garlic powder, cumin, paprika and pepper in a small bowl. Liberally brush the potatoes far and wide and within the crevices with the oil.

Switch the potatoes to the oven and roast till they’re smooth and starting to crisp, 45 mins to one hour, relying at the measurement of the potatoes. Baste a couple of times with the oil, if desired.

See also  Asian-inspired fried rooster at Lou’s Hen Store in Moraga

Take away from the oven and season with further salt and pepper. Garnish with the contemporary herbs. Serve heat.

Lynda Balslev is a San Francisco Bay Space cookbook creator, meals and shuttle creator and recipe developer.