Hasselback Potatoes with Sweet Pepper Salsa
Author: What's-4-Chow
Recipe type: Potatoes / Vegetarian
Prep time:
Cook time:
Total time:
Serves: 4
Hasselback potatoes are the creamiest potatoes you can possibly imagine. This quick and simple hasselback potato recipe will give you a winning dish every time.
Ingredients
- ¼ Red pepper, chopped finely
- ¼ Yellow pepper, chopped finely
- 1 small pickled gherkin, chopped finely
- 50g Butter
- 1 Tsp Garlic powder
- 12 Baby potatoes
Instructions
- Chop the peppers and gherkin finely, just a bit bigger than match-heads
- Weigh out the butter, and measure the garlic powder
- To slice the potatoes, hold your knife with the tip pointing downward towards the chopping board
- Slice into the potato until the tip of the knife meets the chopping board
- Draw the blade towards yourself, allowing the tip of the knife to "bounce" over the bottom of the potato, leaving it intact
- Make the slices 1-2mm apart, until the entire potato is sliced. Repeat with the remaining potatoes
- Heat your oil to 190c / 360f and deep-fry the potatoes for 20 minutes until the skin has visibly taken on a golden color, and the potatoes have started to fan out slightly
- Drain the potatoes on kitchen towel, place them in a bowl and keep them warm
- Melt the butter in a pot or pan over medium heat. Add the peppers and sauté for 3 minutes
- Add the gherkins to the pan and sauté for further 3 minutes
- Ad the garlic powder, stir it in until it dissolves into the butter. Remove from the heat and pour over the potatoes
- Serve immediately
