The Hassleback Potatoes were invented by a Swedish Chef at Restaurant Hasselbacken in Stockholm, and we have been enjoying them ever since. This particular style of potato is so versatile and easy to do- sliced into thin wedges but left joined at the bottom like a concertina, baked until the layers fan out into rounds of crispiness and served as is, or embellished with toppings of your choice. I had a pack of continental meat and some cheese and voila my humble potato was transformed into a feast of mediterranean flavours. This dish started out as a side but quickly became the main meal as I didnt want to spoil it by adding unnecessary extras and I found it so filling too. Its so easy to adapt this recipe to you and your families tastes by substituting the Salami or Chorizo for cooked ham and bacon or the Goats cheese for Cheddar. You could even let the kids add their own toppings before baking. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback x
Prep:-
Wash the potatoes.
Slice the Goats cheese .
Slice the Cheddar.
Place 2 spoons on a chopping board and lay the potato between them Using a sharp knife carefully slice through the potato at 2cm intervals-the spoons will stop you slicing all the way through and give you an even cut
Gently open the potatoes slightly
Place the potatoes on an oven tray and brush all over with oil
Season with S&P and sprinkle with herbs. Turn them over so the cut side is on the bottom and place in the oven.
Bake in the Halogen oven at 175° for 40mns.
Turn over and bake for a further 30 mns or until potatoes are cooked through. Remove from the oven and allow to cool slightly before adding your toppings.
Add your sliced meat into each alternate slice of potato
Add the sliced goats cheese and cheddar into the slots between the meat so you end up with Salami-Goats cheese-Chorizo-Cheddar -until the potato is filled. Repeat for each potato
Sprinkle over the Mozzarella and remaining herbs
Return to the oven and bake for 5-8 mns or till the cheese has melted.
Serve hot with a sprinkle of parsley and a side salad.
This can also be done in a conventional oven at 200°for 1 hr before adding the toppings.
You can also microwave the potatoes before finishing off in the oven if your prefer.
Easy swaps:-
Oil for butter
Salami for cooked ham
Chorizo for cooked bacon
Goats cheese for Cheddar
Mozzarella for Cheddar
Ingredients
Directions
Prep:-
Wash the potatoes.
Slice the Goats cheese .
Slice the Cheddar.
Place 2 spoons on a chopping board and lay the potato between them Using a sharp knife carefully slice through the potato at 2cm intervals-the spoons will stop you slicing all the way through and give you an even cut
Gently open the potatoes slightly
Place the potatoes on an oven tray and brush all over with oil
Season with S&P and sprinkle with herbs. Turn them over so the cut side is on the bottom and place in the oven.
Bake in the Halogen oven at 175° for 40mns.
Turn over and bake for a further 30 mns or until potatoes are cooked through. Remove from the oven and allow to cool slightly before adding your toppings.
Add your sliced meat into each alternate slice of potato
Add the sliced goats cheese and cheddar into the slots between the meat so you end up with Salami-Goats cheese-Chorizo-Cheddar -until the potato is filled. Repeat for each potato
Sprinkle over the Mozzarella and remaining herbs
Return to the oven and bake for 5-8 mns or till the cheese has melted.
Serve hot with a sprinkle of parsley and a side salad.
This can also be done in a conventional oven at 200°for 1 hr before adding the toppings.
You can also microwave the potatoes before finishing off in the oven if your prefer.
Easy swaps:-
Oil for butter
Salami for cooked ham
Chorizo for cooked bacon
Goats cheese for Cheddar
Mozzarella for Cheddar
Just found your page, now reading through posts. Going to try this one. Question, do you have tips on how to keep lettuce and cucumber from going soft and mushy ?
Remove from the plastic, put in a tub with a lid and put a piece of kitchen towel on top before putting the lid on. Change the paper towel every day xx Lorna xx