Based on the Swedish Hasselback potatoes. A great condiment to roasted or braised meats. Easy to prepare and simply delicious.
Equipment
- 1 small roasting tray
- 1 sharp knife
- 1 chopping board
Ingredients
- 4 medium potatoes, peeled
- 1 medium onion
- 250 ml chicken stock
- 2.5 ml ground cardamom
- 2.5 ml ground cumin
- 2.5ml ml ground black pepper
- 5 ml dried thyme or rosemary
- olive oil to drizzle
- salt to taste
Instructions
- Pre-heat your oven to 180'C.
- Slice the onion thinly and spread it evenly on a baking tray.
- Sprinkle the onion with cardamom, cumin, and thyme.
- Divide the potatoes in half, then slice them accordion-style all the way through and arrange them on top of the onion slices.
- Fan out the potatoes by gently pressing them with your palm.
- Add the chicken stock to the potato and drizzle with olive oil.
- Season with freshly ground black pepper. Only season with salt if you used unsalted chicken stock.
- Cover the tray with foil paper and bake for 30 minutes.
- Remove the foil and bake until the potato is tender and crispy on top.
- Use your oven's grill function to make the potatoes extra crispy.
