Be still, my heart! This is a beautiful way of presenting, what is essentially, a roasted potato. They say, you eat with your eyes first. And here, this humble vegetable is made to look so pretty that you don't want to cut into it!
Hasselback is derived from Sweden, is a technique where the vegetable is cut about halfway into thin slices and then baked. I have given it a fusion twist here by using my homemade peri peri masala.
Beware, you need to be a dab hand with the knife!
SERVES 2
INGREDIENTS
2 potatoes washed properly
2 tbsp olive oil
1 tbsp peri peri masala
Salt to taste
METHOD
Preheat the oven to 200°C for 10 minutes.
Slice the potatoes up till 3/4th of the end. The thinner you keep them, the crunchier they will be.
Mix the olive oil and masala in a small bowl well. Coat the potatoes all around and in between the sliced as well.
Place them on an oven tray and bake for 40-45 minutes or until the slices are brown and roasted.
Serve with any dip of your choice or as is.
*You can treat the potato in varied ways using this technique. Marinade in tikka batter, roast with Italian herbs and garlic or with Asian flavors.
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