Try this hasselback potato(side) recipe, or contribute your own.
Suggest a better descriptionYou will need 2 potatoes per guest if they are quite small. Do not use really large potatoes or they will take too long to cook.
1. Slice a very thin piece of of the long side of each potato so they can sit in a roasting tin without falling over.
2. With the flat edge on a chopping board, carefully cut slices vertically down through the potato towards the chopping board but not all the way through. To stop you from cutting all the way through you can place the potato on a wooden spoon and when you cut down the sides of the spoon should stop you from cutting too far. Then place the potatoes in a bowl of cold water for 20 minutes or so. This will help them fan out.
3. Dry off the potatoes then place in a roasting tin covered with parchment and coat with sunflower oil and salt and pepper. Bash two garlic cloves with a knife and throw in the tin.
4. Roast at 190 degrees for 40-60 minutes or until browned and softened.
It is better to cook them in the morning and then cover with foil and reheat in the evening. If they take too long too cook at night the pork will end up dry while you wait for them.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 61 | ||
Calories from Fat: 61 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.3mg | 0 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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