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
This colorful, aromatic bread is simple to make. Please view the video to see the kneading process.
Ingredients
For the Dough
475g Bread flour
1 Tsp Sugar
1 Tsp Salt
1½ Tsp Dry yeast
3 Tbs Olive oil
275ml Warm water
For the Topping
4 Cloves garlic, roughly chopped
¼ Green pepper, cut into 15mm squares
¼ Red pepper, cut into 15mm squares
12 Calamata olives
1 Round of quality feta cheese
80g (scant 3oz) Mixed cheddar and mozzarella grated
3 Tbs Olive oil for brushing and drizzling
Dry Italian herb mix to taste
Coarse / flaked salt to taste
Instructions
Add all of the dry dough ingredients to your mixing bowl
Mix these thoroughly, make a well in the center, and add the warm water and oil
Using a wooden paddle, mix the ingredients until the dough comes together and comes away from the sides of the bowl
Turn the dough out onto a lightly floured work surface and knead the dough. Knead the dough lightly, but firmly. Rough handling of the dough will result in tough bread
After 5 minutes, the dough will be smooth and elastic. Return the dough to the bowl, cover with a damp towel, and allow to rise for 60 minutes
Punch the dough down and turn it out onto your work surface
Divide the dough into 2 equal pieces and transfer them to a lightly oiled baking sheet
Press the pieces into oval disks just a bit bigger than an adult hand
Brush the bread liberally with olive oil and then scatter the garlic evenly over the surface
Press the peppers and olives into the suface of the bread
Scatter half of the cheese mix over each of the focaccia
Crumble the feta over the loaves, and scatter with Italian herb mix
To Bake the Focaccia
Pre-heat your oven to 200c / 400f / Gas Mark 6
Bake the loaves for 15-20 minutes until lightly browned
Remove the loaves from the oven and transfer them to a cooling rack
Drizzle the loaves with the remaining olive oil, scatter with the flaked salt, an allow to cool for 15 minutes before slicing and serving
