Hasselback potatoes with brown butter

Hasselback potatoes with brown butter

By
From
The Hang Fire Cookbook
Serves
4

Brown butter (also called beurre noisette) is one of those magical secret ingredients that just seems to enhance the flavour of just about anything – sweet or savoury. It has a rich nutty taste and the aroma is out of this world. Here, this savoury, nutty butter and the soured cream transform the humble potato into one decadent side dish.

Ingredients

Quantity Ingredient
4 large sweet potatoes
or 4 baking potatoes
olive oil, for brushing
1 teaspoon sea salt flakes
1/2 teaspoon freshly cracked black pepper
4 tablespoons unsalted butter
4 teaspoons soured cream
1 tablespoon chopped flat-leaf parsley
smoked paprika, to sprinkle

Method

  1. Preheat your oven to 190°C. Wash the sweet potatoes and cut off a small sliver on the bottom of the potato to give it a stable surface. Make cuts along the sweet potato into roughly 3mm-thick slices, but leaving about 3mm intact at the bottom. (You can do this by feel, or place chopsticks on either side of the potato and slicing until you hit the chopsticks.) Place the potatoes in a roasting tray.
  2. Brush the potatoes with a little olive oil then sprinkle with the salt and pepper.
  3. Roast in the oven for 45 minutes to 1 hour, until the sweet potatoes are soft in the middle and easily pierced with a paring knife.
  4. About 10 minutes before the potatoes are ready, start making the brown butter. Melt the butter in a small saucepan over medium-low heat. Swirl the pan occasionally, to ensure the butter cooks evenly, and cook gently for about 4 minutes, until browned and nutty in aroma. Don’t worry about the froth, this will settle to the bottom of the pan. Be careful not to burn the butter – it’s a fine line, so keep an eye on it. Take the pan off the heat when it is done and transfer the browned butter into a heatproof bowl to cool.
  5. To serve, transfer the potatoes to a plate, spoon on a tablespoon of the browned butter, followed by a teaspoon of soured cream, then finish with a sprinkling of parsley and smoked paprika. Serve immediately.
Tags:
barbecue
BBQ
Southern
America
Deep South
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again