Hasselback Potatoes
4 servings
90 minutes
Hasselback is a Swedish invention. The idea is to serve simple products like potatoes, celery or pumpkin so that they look as festive as possible. To do this, the tuber or any other vegetable of suitable density and size is effectively cut into an accordion shape and the filling is put into these cuts. The version of the filling from Mikhail Kurokhtin, the chef of the Midsummer restaurant, is beef bacon and smoked cheddar. But you can put, for example, slices of Tambov ham or smoked eel into the accordion potato, and if you want to get a purely vegetarian dish, then fried eggplant.
1
Prepare all the ingredients.
2
Wash the potato well and pierce it with a skewer 1–1.5 cm from the edge along the long side. Cut a bit off the top under the skewer to make it more stable.
- Potato: 4 pieces
3
Place the potato cut side down and make deep cuts down to the skewer at 2-3 mm intervals. Then remove the skewer, it is no longer needed.
4
Pour oil into the pot, add the potatoes, ensuring they are fully covered with oil. Add thyme sprigs and a head of garlic cut in half crosswise.
- Deep-frying oil: 1 l
- Thyme: 4 sprigs
- Garlic: 1 head
5
Slightly salt the oil.
- Salt: to taste
6
Place on the stove, bring to 110 degrees, and cook, maintaining the temperature, until the potatoes are soft, about 30 minutes.
7
Slice the bacon into pieces and the cheese into thin slices.
- Bacon: 100 g
- Smoked cheddar cheese: 100 g
8
Stuff the cooked potatoes with cheese and bacon alternately in the cuts.
- Bacon: 100 g
- Smoked cheddar cheese: 100 g
9
Place the potatoes on a parchment-lined baking sheet and send them to an oven preheated to 180 degrees for 7-8 minutes.
10
Transfer the potatoes to a plate, place yogurt, sweet pepper sauce, grainy mustard next to it, and garnish with finely chopped green onions and microgreens.
- Greek yoghurt: to taste
- Pepper sauce (sauce au poivre): to taste
- Wholegrain mustard: to taste
- Chives (ciboulette): to taste
- Microgreens salad mix: to taste