It seems that now I’ve embraced the snow, the snow has embraced me!…or us shall I say…and has taken my post quite literally ‘letting it snow’ fairly consistently in the last few days till those dainty flakes I talked about have suddenly converted overnight into blankets of snow!
Leaving the house has turned into a test of survival, my teeth chatter so loud, they speak without me talking, my showers are no longer restricted to the morning but now also serve as handy ‘defrost mechanisms’ for when I need a quick shot of heat! But… I’m not complaining, the snow novelty hasn’t worn off just yet, plus we Brits never complain 😉 It just means that now the holidays are here and we’re being told not to leave the house unless necessary. I don’t go out as much and can spend more time baking! … 🙂
Believe it or not, potatoes can be sexy and here’s another Swedish recipe for you to prove it! Don’t know what it is about me and Sweden this year. I guess I feel a connection to our Swedish cousins through the cold and the snow! My uncle suggested these when I told him about my St Lucia Bun post, it’s one of his favourite Christmas Swedish recipes.
Hasselback potatoes are one of those dishes that look like they’ve taken a long time but in reality you could have done it with your eyes closed. The end result adds a bit of sparkle to the Christmas/dinner table. They look so tasty and the rosemary, garlic, and avocado oil combination is melt in your mouth magic.
Ok so the avocado oil was my idea…well and the rosemary and garlic …..but there are so many variations of this recipe floating around that I’m sure the Swedes won’t mind my changes! I had this with sautéed salmon but again you can eat it with pretty much whatever you want.
p.s Just posted this on FFFY. You should check out their site, there are some great recipes and great food photography
I cooked mine in the oven but when I took them out, they weren’t as soft as I wanted them to be so you might want to parboil them for about 15 minutes or till they are just cooked before slicing.
2-3 cloves of garlic
4 Medium to large sized potatoes
Avocado Oil (Olive oil works too but gives it a different flavour)
Preheat oven to 210°C
(Parboil the potatoes for 15mins)
Start from one end of the potato, then with a sharp knife; make small slices into the potatoes horizontally, about ¾ of the way through. *See tip*
Slide a clove of garlic in every other gap then fill the remaining gaps with a sprig of rosemary.
Place potatoes on a greased baking dish or a dish lined with tin foil.
Season with sea salt, crushed black pepper and a dash of avocado oil.
Pop in the oven for 30-40 minutes (an hour if you don’t parboil them), or until the flesh is soft and crispy.
You can serve the potatoes with the rosemary and garlic inside but remember to tell guests to take them out before they eat them!
*Tip* The only tricky part in this recipe is slicing the raw potatoes without slicing right through, if you put the potato is a large spoon or place knives either side of the potato, you should be able to chop away with no problems.
Pommes de terre Hasselback au four “à la suédoise”
(Je les avais cuites au four, mais en les voyant, je trouvais qu’elles étaient trop dures à mon goût donc je vous propose de les faire cuire 15 minutes au feu avant de les trancher)
4 pommes de terre
2 à 3 gousses d’ail
Du romarin frais
Sel de mer
Poivre noir du moulin
L’huile d’avocat (l’huile d’olive marche bien aussi, mais ça donne un goût différent)
Préchauffer le feu à 210°C
(Faites cuire les pommes de terre 15 minutes á l’eau)
Tranchez une fine lamelle 2 ou 3 mm d’épaisseur, presque jusqu’à la base de la pomme sans séparer les lamelles.
Farcissez-les d’une brindille de romarin puis une gousse d’ail
Déposez les pommes de terre dans une plaque beurrée
Ajoutez le sel et le poivre.
Enfournez les pommes de terre pendant 30 a 40 minutes (une heure si vous) ou jusqu’à la fin de cuisson.
Servez-les avec l’ail et le romarin mais n’oubliez pas de dire aux invités de les enlever avant de les manger !
*Astuce* La seule partie un peu compliquée est de réussir à trancher les lamelles sans couper jusqu’a la base, si vous mettez les pommes de terres dans une grande cuillère ou entre deux couteaux, vous réussirez sans problème.
Bon App !
Just one more thing….
Hope you all have a wonderful day! 🙂