Rosemary Hasselback potato met Pancetta
It’s Monday again and where I didn’t succeed in my NewYear resolutions last year, I seem to have more grip on them this year. It seems to become a habit to share a sidedish with you each Monday. While I didn’t make any resolutions about it this year. This time I am sharing a classic that many people still stumble over. The Hasselback potatoes. Or more correct for this recipe: Rosemary Hasselback Potato. Rosemary and potatoes are a golden combination. Especially with a beautifully baked potato like this one. Wondering how you can get these potatoes cooked and crispy? With a tip that I got myself at a workshop I might be able to get ypu going near the Hasselback perfection.
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You may have already experienced it, making a Hasselback potato is not as easy as it seems. Either you have a potato that still has some raw parts inside, or it is blackened instead of golden brown. Especially if you want to do all the steps on the BBQ. For this Rosemary Hasselback Potato I followed a tip from one of my guests at a workshop. One that’s even more efficient than how I did it myself for a long time (namely precooking the potato). Everything starts with cutting the potato. It is important to make wafer-thin notches without cutting the potato apart. You can do this by poking a skewer through the potato at half a cm. from the bottom. If you then cook the potato just a little too far, there is a risk that certain parts will break off. To prevent this from happening, I use the microwave from now on.
Besides defrosting meals, let that be one of the few times I use the microwave. By cooking the potato in the microwave for a few minutes, it cooks in its own moisture. If the potato loses some moisture, no problem. We will solve that during the further preparation of the Rosemary Hasselback Potato. Throughout the preparation we will drizzle the Rosemary Hasselback several times with fat (oil, butter, animal fat…) so that it fries nicely in the fat and absorbs plenty of flavour. Preparation times are very difficult to say. This depends very much on the type of potato you are using. I take a good look at the Rosemary Hasselback potato myself. As soon as I notice that it opens slightly and turns golden brown, I cook it for another ten minutes or so. When in doubt, you can always use a toothpick to check whether the thick parts on the inside are cooked.
To add some extra flavor, this Rosemary Hasselback potato has a few slices of pancetta, some garlic and of course some fresh rosemary and salt. Don’t let it stop you from experimenting and sharing the result. Have fun.
- 4 medium potatoes
- 2 cloves look crushed
- 2 Tbsp El goose fat or sunflower oil
- a couple sprigs fresh rosemary
- 4 slices pancetta
- coarse camargue salt to taste
Wash the potatoes well under running water and pat dry.
Locate the flattest side of your potato and stick a skewer through it at about 0.5 cm. from the bottom and then cut wafer-thin notches in the thickest side of the potato with a sharp knife up to the skewer.
Carefully remove the skewers and place the potatoes on a plate in the microwave. Precook the potatoes for about 3 minutes on the highest setting. You will see that the potatoes steams well afterwards.
Meanwhile preheat the BBQ to 210°C.
Place a cast iron skillet on the fire in which the potatoes fit. Add the goose fat, crush the garlic and add the rosemary to the skillet. Fry briefly while putting pancetta slices into some of the notches.
Place the Hasselback potatoes in the skillet and cover with the melted fat. Let the potatoes cook (+-1h) until you notice that the slices fall open and start looking crispy. Pour the melted fat from the skillet over the potatoes with a spoon every 10 minutes.
Let the Hasselback potatoes cook another 10 minutes after the point where you think they are crispy. Prick with a skewer to test if the inside is cooked well.