This gorgeous hasselback potato recipe from Hang Fire is not just a great accompaniment for your smoked or barbecued meat. In fact, it’s just a really simple way of making potatoes look impressive. And drizzling with nutty brown butter just gives them that extra je ne sais quoi.
- 4 large baking or sweet potatoes
- olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 4 tbsp unsalted butter
- 4 tsp soured cream
- 1 tbsp chopped flat lead parsley
- smoked paprika
Pre-heat your oven to 190C. Cut a small sliver off the bottom of each potato to give it a level base. This way it stays stable while you’re slicing it. Next, place two pens or chopsticks (or something else of a similar depth) on either side of the potato. This makes it easier for you to avoid cutting the potato all the way through to the base. Then make the slices.
Brush the potatoes with olive oil and sprinkle with salt and pepper. Roast in the oven for 45 minutes to 1 hour until they are soft in the middle and easily pierced with a knife.
About 10 minute before the potatoes are ready, melt the butter in a saucepan on a medium-low heat swirling the pan gently to ensure it cooks evenly. Cook until it browns and starts to froth with a nutty-smelling flavour – but be careful not to burn because it’s easily done!
Remove the potatoes from the oven, drizzle with the browned butter, top with soured cream and a sprinkle of parsley and paprika.