Monday, 10 January 2011

Hasselback potatoes

Sadly, there is no lovely family history attached to this recipe - it came out of a magazine at some point. But I'm making them tonight to go with a roast chicken (yes, on a Monday night - where is it written that I can't make a roast on a school night?), and they are seriously yummy, so I thought I'd share. They make a great alternative to roast potatoes and are considerably lower in calories and fat content.

Potatoes - preferably the long, skinny kind (as many as you think you'll need)
500ml stock
200ml white wine
Bay leaves

Oven temperature

  • Peel the potatoes. If you weren't able to get the long skinny ones, cut them in half lengthwise.
  • Make several narrow slices into each one. In order to avoid cutting all the way through, stick a skewer through each one first, about 1cm from the bottom and cut down to that.
  • Stick a bay leaf into one cut on each potato
  • Pour stock and wine into an oven pan
  • Place the potatoes into the pan
  • Drizzle with olive oil
  • Bake for about 50 minutes, basting from time to time.
You can add any remaining stock to your gravy.

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