I’m probably the last person in blogworld to post about hassleback potatoes, but having made them a couple of times this week for my son and his various mates, and watched them scoff them very happily, I thought I’d share it in case it’s useful for anyone over the next few days. I find it a useful way to cook smaller potatoes and create something different, and maybe even a little bit impressive, on the plate..
I also think little ones would also make nice little canapés or buffet bites.
The best tip I can give you for preparing these, is to sit your potato on a spoon, I used a tablespoon, and slice into them down to the spoons edges, it stops you from cutting all the way through..
Slice the potatoes, as above, using similar sized potatoes if possible
Place them in the pan and drizzle a little oil over each one; I use rapeseed oil
Sprinkle with a little salt if you like
Put the in the oven and roast for as long as necessary
Take out after 20 or so minutes and baste each potato again then put the tray back in
You can sprinkle with cheese at this point and put them back in the oven to melt it, but to be honest, the cheese pretty much falls off! What stays on is good though..and what falls off creates cheesy wafers in the bottom of the pan..
Let me now take the opportunity to wish those of you who celebrate a very Merry Christmas, and happy holidays to everyone. I hope you all enjoy the next few days’ festivities xx
Now let’s see what everyone’s serving up at this week’s Festive Fiesta Friday..