Hasselback potatoes

Named, not after Jimmy-Floyd, but rather the Swedish hotel where they were invented, these potatoes take no longer to cook than your standard jacket potato but are a very different beast. For only the slightest extra effort, your reward is a multitude of discrete slices with crispy edges and gaps just waiting to be stuffed with cheese.

Take a large baking potato per person, scrub it clean and dry it. Then slice each one, as thinly as you can, most of the way down the potato but not all the way through. Don’t panic about doing this, even if you get carried away and cut all the way it won’t ruin them, they just won’t be as, er, attached. As a guide, people suggest placing the potato on a large spoon and slicing down until the knife meets the edges of the spoon or placing a chopstick either side of the potato and doing the same.

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Now brush the potato all over with olive oil (or melted butter or duck fat or bacon grease – something tasty and not good for you) and sprinkle with salt and pepper. Place in a hot oven (about 220C) and leave for half an hour.

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After half an hour, the potatoes should have started to fan out and the edges to crisp up.  Brush with more of your chosen fat, trying to get it in the gaps, and put the tatties back in the oven for another 30 to 40 minute until soft in the middle. The timing will depend on how thick your slices are.

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If you want to top with cheese now’s the time, sprinkle it over and stuff it inside, then put the whole thing back in the oven for another couple of minutes for the cheese to melt. I topped these with crisp, crumbled, bacon and sour cream mixed with spring onions. They’d also be a brilliant side with out any of these fripperies.

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So, Hasselbaink potatoes. Give them a go.

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