This post was created in partnership with Margão.
Hello everyone! It’s Rita here. Today we’re sharing our version of a recipe we’ve always wanted to try, the Hasselback Potatoes. This is one of the most popular potato recipes on the internet and it’s name derives from the swedish hotel Hasselbacken, whose kitchen is responsible for inventing the method. Recently, a widely known portuguese brand of spices and herbs called Margão celebrated it’s 60th birthday. In celebration, they launched six new spices that are no surprise to anyone – from home cooks to professional chefs – and that are now grown organically. Their new organic collection includes ground cinnamon, mild paprika, herbs de provence, garlic powder, ground black pepper and curry powder. We used all but the ground cinnamon in this recipe, but rest assured – we love cinnamon. If you’re looking for a recipe you can sprinkle some cinnamon on, take a look at our own: Hormone Balancing Smoothie, Super Crunchy Granola, Breakfast Banana Oatmeal Pancakes, Spiced Sweet Potato & Grilled Portobello Taco, Citrusy Sweet Potato Pie and Carrot & Orange Muffins.
Back to our potatoes: we’re never ones to feel intimidated by the amount of spices in one single recipe, and this time around it was no different. We like to pack as much flavour as possible into our recipes. One of the best things about cooking with organic spices is that their flavours and aromas are ten times more potent than their non-organic counterparts. What can you expect from this recipe? Perfectly cooked potatoes, tender in the center and crispy around the edges, and absolutely bursting with flavour. Slicing the potatoes takes some dedication, but it is fairly quick and it pays off, not only because it multiplies the number of “crispable” edges several fold, but also because it results in a mesmerizing end product. These hasselback potatoes will surely wow your guests at the table! We hope you enjoy. :)
Almond Milk & Oat Milk
(+4 hours soaking) 5 minutes | makes 4-5 cups / 1 L - 1.25 L of milk
new or red skinned potatoes (or a mix of both), all similar in size
extra virgin olive oil
fleur de sel
herbs de provence
fresh parsley, chopped
vegan mayo (storebought or homemade)
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
Pre-heat your oven to 400º F / 200º C.
Wash the potatoes and pat them dry with a clean kitchen cloth.
Cut 2 mm slabs into the potatoes, carefully so as to not cut the potatoes all the way though. You may use chopsticks or wooden spoon handles as stoppers.
Place the potatoes and garlic cloves in a baking tray and add a generous drizzle of olive oil.
Using one hand, gently open the potato slabs and sprinkle a generous amount of fleur de sel over and into the slabs. The salt flakes will help keep the slabs well spread.
Season the potatoes with the powdered spices, to your liking.
Bake in the oven for 40 minutes, or until the potatoes are cooked all the way through and crisp around the edges.
Remove the tray from the oven and sprinkle some herbs, fresh parsley and lemon zest.
Enjoy immediately with some vegan mayo or any other sauce of your preference.