Another cold, grey day. Lunch should be really special!
I grilled some thin cut pork chops (with olive oil, salt and pepper), put some cherry tomatoes on kabob sticks and covered them with olive oil (always virgin), and herbs de provence and put them on the grill with the chops. One hour before that, I made Hasselback potatoes which is the only recipe, for this post, I think you really need.
Hasselback Potatoes (from 500 potato recipes)
Serves 4 (I only made two, baking time is the same)
4 large potatoes
75g/3oz/6 Tbsp. butter
45ml/3 Tbsp. olive oil
50g/2oz/1 cup fine, fresh breadcrumbs (I used panko, and much less than called for)
50g/2oz/2/3 cup grated Parmesan cheese (I used much less cheese)
salt and ground black pepper
1. Preheat oven to 200C/400F/Gas 6. Peel the potatoes, then, and this is the crucial part, cut them widthways, not lengthways, down to three-quarters of their depth at 3mm/1/8 inch intervals, preferably at a slight angle. (It is a good idea to thread a skewer through the potato three-quarters of the way down before cutting, so that your knife travels just to the point you want it to reach and no farther).
2. Wash the potatoes in cold water, then arrange, cut sides uppermost, in a deep, ovenproof dish.
3. Melt the butter in a small pan, then add the olive oil and mix together. Brush the mixture over the potatoes, then season well with salt and pepper. Sprinkle over the breadcrumbs (panko) and the grated cheese.
4. Roast the potatoes in the preheated oven for about 1 hour, depending on their size, until golden brown and fanned apart along the cut lines. Serve hot.
Wine served: 2002 Louis Latour, Puligny-Montrachet
We are eating more pork these days. We get it from Purely Pork at the Stockton Farmers’ Market– we love their pork chops. I think the grilled tomato and herbes de provence must have been a wonderful accompaniment– a little bit of tartness and the jolt of the herbs, plus the mellowness of the potato. Delicious!
I’m a big lover of mashed potatoes, but since making the hasselback potatoes, they’re appearing on the plate more than mashed. Very little effort, sculptural in appearance and Oh so tasty!