Carroll's Heritage Potatoes ...Potatoes as they used to be

Red Duke of York Bay Roasted Hasselbacks

Red Duke of York Bay Roasted Hasselbacks Red Duke of York Bay Roasted Hasselbacks Red Duke of York Bay Roasted Hasselbacks

(Hasselbacks are perhaps the best known Swedish potato dish)


Serves
6
Preperation Time
15-20 mins
Cooking Time
30 mins

Ingredients

  • 24 small to medium sized Red Duke of York Potatoes -- unpeeled and scrubbed
  • Approx 20 bay leaves - torn in half length ways
  • 15g unsaked butter
  • 3 tablespoons Olifera Northumberland  oil
  • 1-2 garlic cloves
  • Sea salt flakes and freshly ground black pepper.

 


Method

  1. To prepare the potatoes place 2 chop sticks on a board and lay a potato lengthways between them. Using a sharp knife, and holding the sticks and potato In place, make cross ways cuts 5mm apart, just cutting down to the sticks. Alternatively, spear each potato with. a skewer about 5 mm from the base, slice across as described above, then remove the skewer.
  2. Insert a couple of bay leaves, or a whole leaf If small, in the sliced potato.
  3. Melt the butter with the olive oil In a heavy-based roasting tin.
  4. Over a moderate heat stir In the garlic and carefully add potatoes in a single layer.
  5. (take care or they splutter) Move them around for 2-5 minutes to colour slightly, then season with the salt and pepper.
  6. Put the tin in a pre heated oven at 190°c 575°f gas mark 5 and roast for about 25-50 mins until golden brown and tender.
  7. As they cook the potatoes will open out like a fan.

Farma Northumbria Larder Finalist Best Producer 2009

Member of the Farm Retail Association and Northumbria Larder, LEAF tracks number 25027,
Grower of the Year finalist 2006, Observer Best Producer award winner 2009

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