Hasselback Potatoes Served with a Buttery, Garlicky Mushroom Sauce

Yeah!… Yeah!… Yeah!…:-)  so what’s got me in a good mood other than it’s Monday 🙂  So today taking top honours on my Veggietable is…is…#drumroll Hasselback Potatoes Served with a Buttery, Garlicky Mushroom Sauce.  Well potatoes are just delicious and when baked …ah m mm mmm super delish.  First let me offer my thankfulness and gratitude to the person who came up with this idea cutting the potatoes in the manner…what a creative genius.  Now let me continue. What I love about this style of baking potato is that it is soft on the inside and crispy on the outside.  There are many variations of what you could serve between the slices but I have chosen to serve it with my Mushroom speciality along with some creamy feta cheese and sweet mini Italian tomatoes.

Preparation: 15 minutes    Cooking time:  15 minutes    Baking Time:  1 hour      Serves:  2

For Hasselback potatoes

2 large potatoes – (I used Mondial)

Few glugs olive oil

Salt for seasoning

2 knobs of butter melted

Let’s Bake this Potato 🙂

Preheat the oven at 200⁰C

Wash and dry the potatoes with a kitchen towel.

Use a sharp knife and gently slice the potatoes making sure that you do not slice all the way through.  Slice about 3-5mm thickness and about more than half way down the potato

Once sliced, rinse them out in cold water.  Place then on a baking tray, season with salt and pour a generous amount of olive oil over the cut potatoes, making sure that you get oil in between the slices.  Bake for 45 minutes.  Remove from the oven and spoon over melted butter making sure that you get the butter in between the slices.  Bake for another 15 minutes until cooked and crispy.  Once done, remove and turn of the oven heat (while the potatoes are baking prepare the mushrooms)

Buttery Garlicky Mushrooms sauce

250g button mushrooms

½ tsp (2.5ml) salt (adjust accordingly)

100g butter

2-3 dry red chillies roughly broken into pieces

1 tbsp (15ml) finely chopped garlic

½ cup finely sliced green spring onions

Let’s cook these mushrooms 🙂

Clean the mushrooms by wiping the off the grit with a paper towel and then cut them into quarters.

Heat half the butter in a sauce pan.  Toss in the mushrooms, red chillies and salt – cook until the mushrooms start to reduce in size.   8 – 10 minutes

Toss in the garlic and cook until the garlic starts to brown a bit.

Turn off the heat and then add the balance of the butter.  As soon as the butter melts add in the springs onions.  Give it a good stir.

Additional ingredients for serving

1 disk feta cheese crumbled into large bits

10 mini Italian tomatoes cut into small pieces

*1 small head butter lettuce (optional) to turn this into a hasselback potato salad.

This is how you would serve these beauties. 

Place the baked potato on a large plate and then spoon over the Buttery, Garlicy Mushroom sauce.  Make sure that you get all the saucy goodness in between the slices.

Crumbles some or lots more 😉 feta and diced tomatoes over the sauce and you good to go….:-)

*You may serve all of this on a bed of lettuce.

Some pics of the ingredients and process

1.  the Ingredients

2.  How to slice the potatoes

3.  Place the sliced potatoes and generously oil before placing them in the oven

4.  After 45 minutes remove and spoon melted butter over the potatoes and bake for another 15 minutes

5.  Baked Hasselback potatoes

6.  Buttery, Garlicky Mushroom