Hasselback potatoes | Potato recipes | Jamie Oliver recipes (2024)

FAQs

How to make Jamie Oliver's Essex Hasselback potatoes? ›

Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Once I wash my potato, I pierce it with the guide and use my knife and the guide's prongs to cut the potato, over and over again, going from right to left. The included base stops my knife from cutting through the bottom of the potato, creating the perfect Hasselbacked spud.

Hasselback potatoes may have been created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant on Djurgården, Stockholm.

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

You'll just have to boil the potatoes for only about 10 to 15 minutes, or until you can easily poke through them with a fork, then proceed with the baking as usual. And for even more crispiness, Ramsay suggests sprinkling the potatoes with a bit of flour right before putting them in the oven.

A: First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

They just won't stand up to an overnight soak, so don't do it. The larger the potato pieces, the longer they'll last in water. If you're prepping with smaller pieces, don't soak for more than 12 hours. This trick is handy, but it'll only work for about 24 hours — so don't prep too far in advance.

Prepping potatoes Hasselback-style—i.e. making a series of evenly spaced, thin slices that go across but not all the way through—is an easy way to elevate ordinary roasted spuds.

Who sells hasselback potatoes? ›

ASDA Extra Special Baby Hasselback Potatoes - ASDA Groceries.

a potato cut part of the way through into small slices, then baked in an oven with some oil or butter: I served the beef with crunchy Hasselback potatoes and a fresh watercress salad. Because the comb-cut of the Hasselback gives more surface area to be baked, any kind of potato can be used.

Where did potatoes originate? The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. Potato History: The ancient civilizations of the Incas used the time it took to cook a potato as a measurement of time.

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Potatoes sliced, drizzled with vegetable oil and baked with a sea salt and cracked black pepper sachetFor more information see www.mccain.co.ukWe're pledging another £1million to support Family FundSo that together we can make teatimes easier to enjoy for UK families with disabled or seriously ill children.

For extra-crusty exteriors on our roasted potatoes, we add a dash of baking soda to the water as they parboil. The alkaline environment breaks down pectin in the potatoes' cell walls, causing their surface layer to fall apart and release starch that forms a pasty film.