![]() ![]() And I’m looking very much forward to that. I will take some time off, go for lots of walks, read, reflect and just do nothing else. The year has been tough, that’s why Christmas can’t be relaxed enough for me. Yes, that’s how I like it this Christmas. In addition, nobody has to run back and forth between the kitchen and the table. This is much nicer and more casual than serving different courses. The important thing is that everything is on the table at the same time. They go well with fish, Christmas goose, chicken or even grilled halloumi cheese or any other vegetable. You can eat pretty much anything you want with them. My version uses a marinade of olive oil, lemon juice, garlic and rosemary instead, and is garnished with toasted hazelnuts at the end. The original recipe provides the potatoes with butter and is seasoned with pepper and salt. Incidentally, the name of this dish comes from the restaurant Hasselbacken in Stockholm, which first prepared these potatoes in the 1940s and called them “Hasselbackpotatis”. You can brush the potato with butter or oil and bake it in the oven until the slices are crispy and golden brown. I love to use this potato guard to help with the slicing. When they are baked in the oven, the inside of the potato becomes soft and creamy and the outside is nicely crispy. The Best Way To Make Hasselback Potatoes To make Hasselback potatoes, you start with a large baking potato and slice it thinly (but not all the way through). These are potatoes whose surface is sliced not-quite-all-the-way through in thin, even layers. That’s how I came up with the Hasselback potatoes. At Christmas it can be a little more festive. We are both big fans of potatoes and actually eat them all the time in different forms such as baked fries, tortillas or mashed potatoes or boiled potatoes. This year Thomas and I are celebrating alone, so we don’t have to consider anyone’s eating habits and can simply cook what we want. For a few days I’ve been thinking about what to cook for Christmas. ![]()
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