Simple AND Fancy Potatoes

So I thought I'd share a couple of my favourite side dishes that I make when I want to feel fancy but without all the effort. It's like having a fairy godmother in the kitchen!
Both of these potato dishes are the perfect combination of crispy on the outside and fluffy and mashed consistency on the inside. Basically the best of both worlds. And because I love to give you recipes that look fancy but are actually really simple these are just that. They're both easy enough to make for the everyday and the most stress free options to do for holiday dinners or entertaining.
You deserve all the praise in the world for the energy and thought you put into your meals so this is just that extra bit of showmanship that'll get everyone praising your kitchen ninja skills! And what better way to do it than with the simple but versatile potato. 
I've got two recipes here that you can come back to time and time again but really once you get the hang of it you don't even really need a recipe. You can keep it simple or dress them up a bit more with fresh herbs, parmesan cheese, and garlic. These are also both up on the highlights of my Instagram feed if you're looking for a full step by step visual. 
Let's dive in:
Hasselback Potatoes
The trick to these they're cut partially to reveal thin strips of potato but with the bottom still in tact. I use baby potatoes so I can use my spoon trick to make cutting easy which you'll see in the recipe. You take a single potato and place it on a large soup spoon. Holding from end to end, make half inch slices down the potato. The spoon will stop the knife from cutting right through. Genius! You can serve these as a side dish for dinner or they're a great brunch addition. 
Hasselback Potatoes
  • 36 new potatoes, washed and dried
  • 4 tablespoons olive oil
  • sea salt and pepper
  • optional; fresh herbs or spices such as rosemary, oregano, thyme, paprika, cumin or fresh garlic
Preheat the oven to 400* 
To cut the potatoes, one at a time place on a large soup spoon. Holding end to end, make half inch slices horizontally along the potato. The spoon will stop you from cutting right through. Repeat for all the potatoes and place on a baking sheet.
Drizzle potatoes with olive oil and season with salt and pepper. Mix until everything is combined. Position potatoes to the the cut side is facing up. Place in the oven and bake for 30-35 minutes or until browned and crispy. 
If adding fresh herbs, or cheese add for the last 5-10 minutes of cooking. 
Serves 4-6 
Pommes Anna
The French have a great way of making simple food taste amazing. Classic food with basic ingredients, it's the best way to go - always. This dish has been around since the 1800s and was named after a French actress. It's made by layering potatoes in a pan with butter, salt and pepper and then baking until it's crispy. Think scalloped potatoes without the cream and cheese.
You'll need a good non stick, oven proof pan - or cast iron does the trick well. I use a mandolin to slice my potatoes to get an even cut, a food processor would do the job just as well. You can also substitute olive oil for the butter if that's how you roll :) 
Pommes Anna
  • 2lbs baking potatoes, washed, peeled and sliced to 1/8 thick  
  • 4 tablespoons grass fed butter, divided
  • 1 teaspoon sea salt
  • 1 teaspoon fresh black pepper
  • 3 teaspoons fresh chives, parsley or rosemary - optional 
Preheat the oven to 425*
Melt 2 tablespoons of butter in the microwave on high for about 30 seconds. Set side.
Melt the remaining butter in a 10 inch oven proof pan. Starting from the centre of the pan, arrange the potatoes, slightly overlapping in a circular pattern until the bottom of the pan is covered. Brush with 1/4 of the reserve butter and 1/4 salt and pepper.
Repeat approximately 4 layers ending with butter, salt and pepper. 
Cover with foil and place in the oven. Bake for 30 minutes. Remove the foil and bake another 25-30 minutes or until the edges are slightly brown. Remove from the oven and rest for 5 minutes.
Loosen the edges with a spatula. Place a plate upside down on the pan and turn over to remove the potatoes.
To serve sprinkle with herbs and cut into wedges. 
Serves 4-6 

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