Caramelised Hasselbacks
It’s time for H of the A-Z of Potatoes and we’ve landed on the hasselback potato. An 80’s classic that needs a renaissance. These aren’t just for your parents’ dinner parties – these babies are the future of potato. You heard it here first.
Also commonly known as the Hasselhoff potato (probably not helping with the 80’s reputation these spuds have) and I’ll be honest, I probably spell them as Hasslebacks more than I spell them correctly. Now I’m questioning myself… which one is right?!
Anyway – less about my failed grammar, let’s talk SPUDS! These beauties are crispy, soft and delicious. This caramelised version takes your classic hasselback and takes it to a whole new level by loading it with caramelised onion, cream cheese, garlic, butter. It’s a true show-stopper.
If this is the first time you’ve made a hasselback, I promise it’ll be worth it. Stick ‘David Hasselhoff – Jump In My Car’ on the Alexa and crack on for the ride of your life.
Ingredients
- 4 medium white onions, finely sliced
- 2 tbsp soft light brown sugar
- 4 tbsp white wine vinegar
- 100ml water
- 2 cloves of garlic, minced
- 1 tbsp butter
- 2 baking potatoes
- 2 tbsp of cream cheese (plain or herbed)
- Oil/salt/pepper
Method
- Preheat the oven to 180°C
- Use two utensils either side of the potato and make cuts almost all the way through the potato
- Get the spud onto a baking tray and drizzle oil all over and sprinkle over salt and peps
- Place in the oven for 30 minutes
- For the caramelised onions get them all sliced and add to a medium heat saucepan with some oil. When the onions have a little colour, mix together the sugar vinegar and water and add to the pan. Leave to cook for around 20-30 mins on a medium/low heat. Once golden, tacky and caramelised remove from the heat.
- Leave the onions to cool then in a mixing bowl add around half of the onions to the cheese
- In another little bowl add the butter and minced garlic and mix well
- After 30 mins get the potatoes out of the oven and in between each cut add a little of the oniony-cheese filling then drizzle some garlicy butter over each and return to the oven for another 15-20 minutes