What’s Cooking?… Forked Hasselback Potatoes

Seriously,  I wondered, have I been living under a rock?  Recently we had  a Christmas luncheon at Annie’s. This recipe is inspired by her. She made these wonderful potatoes and they were served with roast lamb and beautiful salads.  Rather than the traditional Swedish method of many slices being made horizontally, almost through the potatoes she had run a fork longitudinally down the potatoes. The effect is fabulous and I can assure you that they are just delicious.  They certainly are good enough to serve for any occasion, but simple enough to make any time. They have become my current potato favorite.

This is how I do it.

Method

Set oven at approximately 200 degrees. Prepare a flat baking tray with baking paper. Add the olive oil, salt, pepper and herbs to the bottom of the bag.

Peel the potatoes. Slice them in half once  longitudinally. Use a fork and run the tines down the length of the potato making sure to mark all of the round top surface of the potato. Leave the cut side as is.  As you peel and prepare each potato add to the bag and gently mush them around so that all surfaces are covered with the oil mix.  When they are all done and coated,  put them cut side down on the baking paper.  Sprinkle a little extra salt if desired.

Put into the oven for approximately an hour or until the potatoes turn beautifully golden brown.  Serve with just about any meal you like!