Crispy Sliced and Stacked Lemon-Roasted Hasselback Potatoes
1.3–1.5kg (3-3 ¼ lb) floury [mealy] potatoes, peeled
50ml (3 ½ Tbsp) olive oil
3 garlic cloves, very finely chopped
1 ½ lemons, zest and juice
1 tsp dried thyme
1 tsp dried oregano
2 thyme sprigs, leaves picked
Begin by thinly slicing the potatoes, about ¼ cm (1/8 in) thick. The easiest way to do this is to use a mandoline or the slicing attachment on a food processor. If you are doing it by hand, make sure you have the radio on and a comfortable seat as it will take a while. Place the slices in a large bowl of cold water as you go.
Preheat the oven to 200ºC/400ºF. Drain the potatoes and pat very dry. Next, stack the potato slices lengthways and upright in a large ovenproof dish with high sides, about 35 x 20cm [14 x 10in], so the cut sides are facing you. Pack them tightly so that they support each other to form long rows.
Mix the olive oil, garlic, lemon juice and zest with the dried thyme and oregano. Drizzle over the potatoes, then sprinkle with sea salt and the fresh thyme.
Bake for 1 hour–1 hour 10 minutes, until crispy and golden. Cover with foil if the potatoes start going too brown. Be sure to test that the potato slices are cooked through with a skewer before removing from the oven.
Recipe excerpted with permission from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner, published by Quadrille February 2018.
Be sure to also get these delicious recipes from Lagom:
Monday, May 7, 2018 - 1:26pm