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Saturday, 11 December 2010

Hassleback Potatoes

They have been done plenty of times before. This version uses the duck fat from the previous recipe and almost ends up as half potato sized chips. I have used a metal skewer as the bamboo kind get stuck and need to be pushed through. If you are gentle enough with your knife it wont become damaged.

3 tbs confit garlic duck fat
8 medium sized sebago potatoes peeled and halved length ways
1 tbs each chopped rosemary and sage

Preheat oven to 200 C. Insert a skewer length ways as close to the cut edge of a potato without splitting it. Using a sharp knife thingly slice accross the potato, remove skewer and bend potato slightly. Repeat for remaining pieces. Combine the remaining ingredients in a bowl and place on a roasting tray. Throw tray in oven and cook for up to 40mins basting frequently. Once potatoes are golden, remove, season and serve immediately.

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