Crispy sliced & stacked lemon-roasted potatoes

Crispy sliced & stacked lemon-roasted potatoes

My hasselback bake

By
From
Lagom
Serves
4-6
Photographer
Yuki Sugiura

Hasselback potatoes are a firm favourite of the Swedish culinary canon, particularly as part of a special meal – I particularly like them served with game. However, they are quite fiddly and timeconsuming so I find this recipe easier than faffing about with each individual potato. Not least as there is plenty of margin for error – any scrappy off-cuts can be tucked into the bake. You still get that crispy, crunchy texture in this version as well as a hit of freshness from the lemon. Serve as a side with a roast dinner or with a salad for a main meal.

Ingredients

Quantity Ingredient
1.3-1.5kg floury potatoes, peeled
50ml olive oil
3 garlic cloves, very finely chopped
1 1/2 lemons, zested and juiced
1 teaspoon dried thyme
1 teaspoon dried oregano
2 thyme sprigs, leaves picked

Method

  1. Begin by thinly slicing the potatoes, about 1/4 cm thick. The easiest way to do this is to use a mandoline or the slicing attachment on a food processor. If you are doing it by hand, make sure you have the radio on and a comfortable seat as it will take a while. Place the slices in a large bowl of cold water as you go.
  2. Preheat the oven to 200°C. Drain the potatoes and pat very dry. Next, stack the potato slices lengthways and upright in a large ovenproof dish with high sides, about 35 x 20cm, so the cut sides are facing you. Pack them tightly so that they support each other to form long rows.
  3. Mix the olive oil, garlic, lemon juice and zest with the dried thyme and oregano. Drizzle over the potatoes, then sprinkle with sea salt and the fresh thyme.
  4. Bake for 1 hour–1 hour 10 minutes, until crispy and golden. Cover with foil if the potatoes start going too brown. Be sure to test that the potato slices are cooked through with a skewer before removing from the oven.
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