Hasselback potatoes are softened and cooked in oil that is very hot in the oven. They turn out beautifully crisp. It’s a dream for all of us who love crunch that only perfectly cooked potato chips or roasted potatoes can give, and the back fillings give the most crunch.
Normally, the oil should be preheated in a frying pan (I’m using a deep loaf pan) in a very hot oven so that when you stir the potatoes into the oil (using a slotted spoon) the fat starts to evaporate right away. Then they cook for at least an hour, maybe 90 minutes, until they’re just divine.
But coal is not a furnace, and there is nowhere for the oil to go. Could it work as well? Yes it can.
It came out very well done, full of flavor from the paprika butter I used, the outer crust is super soft. Unlike the oven filling, the crispness did not persist in the crevices of the cut top, but the outer edges had a nice crunch on them.
But they need time, double rolls of heavy-duty foil, and they need to be cooked directly in very hot coals.
For 4 Hasselback potatoes:
4 medium to large potatoes
4pcs twice folded chips (be generous)
4 tablespoons butter, at room temperature
1 teaspoon paprika
Salt and black pepper to taste
Prepare the fire with hot coals.
Potato peel. Using a sharp knife, very carefully slice them halfway up using a sawing motion. Make the gaps between them very narrow so that 1 cm has about three holes. Take care of your fingers.
In a bowl, mix butter, paprika, salt and pepper.
Using fingers to slightly separate each slit, use a blunt knife to push the butter into each slit as far as possible without breaking it. Spread the rest of the sweet pepper butter over the potatoes from the outside.
Wrap each potato tightly in double foil.
Chop them directly into the charcoal, adding more charcoal as necessary. Mine took about an hour, turning every 10 minutes or so.
Come on, make a double batch. They are more ferocious. DM/TGIF Good
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