Sig's Humbles ( hasselback potatoes)
Sig's Humbles ( hasselback potatoes)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sig's humbles ( hasselback potatoes). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's Humbles ( hasselback potatoes) Sigrun German, living in England. Thank you all for trying these and your feed back. I was asked the other day about the size of potato to ensure an even cooking. This dish originates from Sweden , the potatoes are named after the town Hasselbaken.

Sig's Humbles ( hasselback potatoes) is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Sig's Humbles ( hasselback potatoes) is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have sig's humbles ( hasselback potatoes) using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Sig's Humbles ( hasselback potatoes):
  1. Get 8 even size salad type potatoes, for size I use middlefinger length , and just about the length of a thumb for width and about 3/4 of thumb thickness for potatoes.
  2. Get 2 clove garlic, very thinly sliced
  3. Get 1 tsp dried rosemary
  4. Get 1 tsp freshly ground black pepper
  5. Take 1 tsp salt or salt substitute
  6. Make ready 4 tbsp vegetable oil
  7. Take 4 tbsp butter
  8. Take 1 pan of boiling water,

Take the tray out of the oven. Hasselbackspotatis, aka Hasselback potatoes, are a Swedish invention that transforms a humble baked potato into an ingenious work of art. Each potato is partially sliced into a row of thin slivers. Thank you all for trying these and your feed back.

Instructions to make Sig's Humbles ( hasselback potatoes):
  1. boil the water make sure there is enough to cover the potatoes, when boiling point is reached, add unpeeled washed potatoes , parboil for about 15 minutes ,depending on size , I use fingerlength and about thumb length width potatoes , take the potatoes of the heat and leave to stand for about ,10-15 minutes in hot water. ( this can be done a day before, then set aside if done separately ,or boil them for about 15.minutes with other potatoes and remove to be finished off the next day.)
  2. When ready to use, reheat oven to about 180 -200 C/ 375- 400°F .
  3. the potato.should not be cooked nor raw.
  4. to cut put a potato onto a wooden spoon and cut thin slices, but do not cut them through
  5. spread the.potato apart a little .
  6. sprinkle with rosemary, salt and pepper drizzle with the oil
  7. bake for 20 minutes. remove and add slices of garlic into some of the cuts
  8. brush with some of the butter and bake for another 15-20 minutes depending on size of potato
  9. just before they are cooked , baste with remaining butter
  10. turn on your grill or griddle and crisp up
  11. They should be golden crisp and crunchy on the outside and golden and soft on the inide .
  12. I first introduced my recipe before there where any photos , potatoes do not have to be humble, I would like to thank the chefskies for the tip with the wooden spoon.

Each potato is partially sliced into a row of thin slivers. Thank you all for trying these and your feed back. I was asked the other day about the size of potato to ensure an even cooking. Either peel the potatoes or leave the peel on and scrub well. Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a.

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