Swedish baked Hasselback potatoes with red Kampot pepper
Ingredients (2 servings)
- 6 medium-sized potatoes
- 2 heads of garlic
- quality olive oil
- half a lemon
- rosemary
- potato seasoning
- freshly ground red Kampot pepper
- Kampot salt
Instructions
1. Preheat the oven to 200 °C and place the baking rack in the middle position.
2. Thoroughly clean the potatoes under cold water and dry them. Place one potato at a time between two wooden spoons (or chopsticks or skewers) and slice it with a knife into approximately 1 mm thick slices. Thanks to the spoons, you won’t cut all the way through the potato, so it stays whole and doesn’t fall apart. Arrange the potatoes in a baking dish.
3. Using a sharp knife, cut off the "head " of the garlic, which we won’t need. The garlic must be cut. In a bowl, mix olive oil with seasoning. Salt and pepper the potatoes with red Kampot pepper. Then brush each potato and garlic with the oil and seasoning mixture. Save some oil for later brushing. Place two sprigs of rosemary between the potatoes.
4. Bake the seasoned potatoes in the preheated oven until soft and crispy. After 30 minutes, take out the potatoes and brush them with the remaining oil and seasoning, then return them to the oven. This will take about 20 –30 minutes. It is important to watch the potatoes so they don’t burn but become nicely golden and crispy.
5. About 10 minutes before finishing, you can sprinkle the potatoes with coarsely ground breadcrumbs or panko breadcrumbs to make them even crispier.
6. After taking the potatoes out of the oven, sprinkle them with salt and freshly ground pepper. You can also add zest from half a lemon or finely chopped chives. Serve warm.
Enjoy your meal!
Author: kavarenska.povalecka
