light-meals

Croque Monsieur Hasselback Potatoes

April 01

Most potatoes can be hasselbacked and there doesn’t seem to be a traditional sort – I like a roasting spud like a maris piper as it has a fluffier texture but you can use a more waxy spud or even a new potato.

Serves 6
90 mins

Method

1. Preheat the oven to 200ºC/400F/Gas mark 6.
2. With a very sharp knife make small close together slits through the potato as if slicing it finely but without cutting all the way to the bottom so the potato remains whole but with many small cuts along its length.
3. Rub all over with oil, making sure it gets into the slices, and scatter with thyme and put in a roasting tin or arrange them in a cast iron pan. Season well and roast for 1 -1hr 15 minutes until golden and crisp on the outside and cooked in the middle.
4. When the potatoes are roasting, make a small amount of simple thick béchamel sauce with a little Dijon mustard and add plenty of grated gruyere or comte cheese.
5. Once roasted, spike pieces of good ham into the cuts of the roasted spuds then pour over the cheesy béchamel and return to the oven or a hot grill until golden and bubbling.

2.2 lbs small roasting potatoes, skin on

3 tbsp olive oil

Few sprigs of thyme

Sea salt and black pepper

Grated parmesan to serve (optional)

1kg small roasting potatoes, skin on

50 ml olive oil

Few sprigs of thyme

Sea salt and black pepper

Grated parmesan to serve (optional)

You'll Need

Roasting tin

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This is a great take on good old fish and chips. The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.

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light-meals