Today’s recipe is a simple and delicious side, perfect for the upcoming Xmas festivities. It’s hasselback potatoes in garlicky and herby oil, which Duncan insists on calling Hasselhoffs 😉 . They will go perfectly with the Xmas pièce de résistance that I am planning on releasing on Friday so watch this space.
These potatoes are really delicious, easy to make yet quite impressive. Their fanned tops get beautifully browned and crispy in the oven and the insides remain nice and soft. I basted mine in some garlicky and herby homemade olive oil for more flavour. As I am still waiting for our stuff from Greece to turn up (the latest estimate is that it will turn up just before Xmas, but I am trying not to get attached to that thought too much) I do not own a garlic press at the moment, but I do have my grandma’s old trick up my sleeve to compensate for that. Here it is, in case you are in a similar situation. I slice my garlic, sprinkle with some salt and press the salt into the garlic using the side of a knife blade. The salt acts as an abrasive and helps to mash the garlic into a fine paste. Clever eh? It’s funny how many tricks like that I somehow manged to retain by simply watching my grandma cook. I wish I could tell her how useful all the hours I spent in her kitchen have proved to be in my life.
