Have a really simple post today. These hassleback potatoes have been trending in many lifestyle magazines in Australia. I’m probably a bit late on the scene, but just in case somebody does not know about them yet, this is such a simple and delicious recipe to make. Thanks to a lovely instagramer, I have also just found out that hassle back potatoes originated in Sweden back in 1955. They are the perfect side dish to any meal, especially if you are entertaining guests. Both Maddy and I really love potatoes, they are a staple in our eastern European culture and despite popular belief I think potatoes are pretty healthy. Yes they are carb heavy, but really, who cares? As long as they are prepared properly they are a wonderful regular addition to your diet. They are full of fibre, magnesium, potassium and vitamin B6. One medium potato actually contains 51% of your daily need of vitamin c. I was kind of blown away when I found that out, who knew a potato has almost as much vitamin c as an orange?
The way the potatoes are cut allows them to cook all the way through while making the top super crispy. The texture is what I enjoy about them the most. If you want detailed explanation of technique for making hassle back potatoes, a google search will have plenty of information. There are even lots of videos on youtube. Try them next time you need a yummy side dish for your guests.
|Hassle-Back Potatoes|| |
- 8 potatoes, skin on
- 4 springs of fresh rosemary
- 2 TBSP extra virgin olive oil
- himalayan salt to taste
- 1 -2 cloves fresh garlic
- Preheat oven to 200° Celcius
- Cut thin, evenly spaced slices along the potato, stopping about ⅔ of the way to the bottom – do not cut through to the base.
- Cut thin slices of garlic and wedge in between a few of the potatoe slices.
- Cut small pieces of rosemary and stick them in between the potatoe slices. I also left some whole springs
- Sprinkle generously with salt
- Drizzle olive oil over potatoes, try to get them well covered with oil
- Bake in oven for about 45 minutes to 1 hour depending on how crispy you want them.