Hasselbeck potato cooked according to this recipe is a great option for a vegan and gluten-free side dish. It got its name in honor of the Swedish restaurant, where it began to be cooked in the middle of the last century, and in Russian it is often called simply accordion potato. Despite the fact that the potato looks intricate, the technology for its preparation is quite simple. It is necessary to make several cuts across the potato without cutting it through. Then generously grease with butter and bake in the oven until golden brown. To make the dish vegan, use high-quality olive oil instead of cream, and in order to make it as aromatic as in butter, add garlic and thyme. The result is an unusually tasty dish, which also looks very impressive.
Potato recipe:
You will need:
Products (4 servings):
- 8 approximately the same potatoes with medium-sized red skin (young potatoes can be used),
- 3 tbsp. l olive oil,
- 5 cloves of garlic,
- 2 sprigs of thyme
- half tsp sea salt (and one additional tablespoon for peeling potatoes, if you use new potatoes),
- one fourth tsp pepper.
Tableware:
- Knife for vegetables.
- Sharp chef knife.
- Cutting board.
- Big spoon.
- A roll of paper towels.
- Parchment paper.
- Tray.
Abbreviations:
tsp = teaspoon.
Art. l = tablespoon.
Preheat the oven and peel the potatoes
Preheat the oven to 220 ° C.
Wash the potatoes and pat dry. Sprinkle with coarse salt and let lie for 5 minutes.
After 5 minutes, scrape the skin with a vegetable knife. Wash the potatoes again and pat dry on paper towels.
Cut potatoes
Potatoes should open when baked, like a fan, for this you need to make cuts without cutting through the potato. To make your task easier, use a large spoon and a roll of paper towels.
Put one potato on a spoon. Put the handle of the spoon on a roll of towels. If the cutting board slides, place a wet paper towel under the spoon.
With a sharp knife, cut the potatoes into thin slices (approximately 3 mm thick.). The edges of the spoon will not allow the potato to cut through to the end.
Wash the potatoes again and dry with towels.
Prepare thyme and garlic
Wash the thyme sprigs and dry. Instead of thyme, you can use spices that you like: rosemary, basil or tarragon. Tear off the leaves from the branches.
Peel the garlic cloves. Cut them into very thin slices.
Add spices to potatoes
Put about 5 cloves of garlic and 5 thyme leaves in each potato, placing them between the potato slices. If you like garlic, you can put a clove of garlic in each cut.
Drizzle potatoes with olive oil
Take a baking sheet and lay it out with parchment paper. Put potatoes on a baking sheet.
Pour in good olive oil (you need about 3 tbsp. L.). Lubricate the potatoes with oil inside the cuts.
Sprinkle with sea salt and freshly ground black pepper.
Bake and serve
Place the pan in the preheated oven and bake the potatoes until golden brown, 50-60 minutes, depending on the size of the potatoes. Readiness can be checked by piercing the middle of the potato with a knife: it should become soft.
Serve hot with ketchup, garlic sauce or avocado sauce.
