side SwedishBritish gluten-free
Glazed Hasselback potatoes
Stock-poached Hasselbacks are roasted hard in clarified butter, repeatedly basted, and lacquered with a lemon-bright chicken-stock glaze.
Prep30 min
Cook75 min
Oven225°C
Servings8
Adapted for the home kitchen from Fallow's glazed Hasselback potato video
Ingredients
Written for a 23 × 33 cm dish
Units
Servings
- 9 medium waxy potatoes, Yukon Gold or similar rounded
- 2 1/6 L reduced chicken stock rounded
- 170 g clarified butter rounded
- 5 g fresh rosemary rounded
- 5 g fresh thyme rounded
- 5 g garlic, smashed rounded
- 25 g cold unsalted butter rounded
- 15 ml lemon juice rounded
- 10 g chives, finely sliced rounded
- 7 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Push a skewer through the lower third of each potato. Rest the skewer against the board and cut 2 mm slices down to it so the potato stays joined.
- Put the potatoes in a wide pot, cover with the chicken stock, and bring to a gentle simmer. Cook 25 to 35 minutes, until nearly tender but still holding together.
- Heat the oven to 225°C. Carefully lift the potatoes into a baking dish with the clarified butter, garlic, rosemary, and thyme. Season lightly.
- Roast 25 to 35 minutes, basting every 7 minutes, until the leaves are crisp and deeply golden.
- Meanwhile reduce 350 ml of the poaching stock in a saucepan until it coats a spoon. Off the heat, whisk in the cold butter and lemon juice.
- Remove the skewers, spoon the glaze over the potatoes, and finish with chives.
Notes
- Reduced stock can be salty. Taste before adding any salt to the potatoes or glaze.
- Keep the skewer in during poaching and roasting; it is the spine that stops the potato breaking.
- The dish is best served immediately because the crisp leaves soften under the glaze.
Sources used
Good with
Sources consulted
From Christoph Mayer