Hasselback potatoes are easy to make, but extra-special. The layers get lovely and crispy, while the base has that beautifully soft baked potato texture. You can dress them in many different ways, with herbs, garlic and even flavoured salt, but I really love them with a little kick from this zingy chilli, coriander (cilantro) and lime butter.
This article first appeared in my monthly column about reducing food waste in Vegetarian Living magazine.
Potatoes and Food Waste
One potato, two potato. A potato is a potato, right? Well, apparently we like them – a lot. Not only do we buy them in droves, but we’re also quick to bin them.
Potatoes have the dubious honour of being one of the UK’s most-wasted foods at home. That’s not a very nice title for the humble tuber to hold, and I’m sure most of us are guilty for forgetting a few spuds at the back of the cupboard. It’s rather horrible to find lost potatoes, their eyes turning to spindly roots, ready to walk out on their own and escape to freedom.
Although potatoes can last for quite a while, it’s important to store them properly. Take them out of their plastic bag and put them into a cloth bag or basket so air can circulate, and store them in a cool, dark place so they don’t turn green, rot or sprout. Unfortunately that can often mean ‘out of sight, out of mind’, for me anyway. One of the most important ways to reduce food waste is to only buy what you need, and use what you buy.
Potatoes were definitely a staple in my house when I was growing up. We often had champ (mashed potatoes with spring onions), colcannon, potato farls… Now, I often slice them up into these Hasselback potatoes. The layers get lovely and crispy, while the base has that beautifully soft baked potato texture. You can dress them in many different ways, with herbs, garlic and even flavoured salt, but I really love them with a little kick from this zingy chilli, coriander and lime butter. Slice the potatoes thinly and as they cook they’ll open up in a pretty accordion shape. They’re a great alternative to roasties, and a lovely side dish.
Ways to avoid wasting potatoes
Use a potato peeler instead of a knife when peeling so only a thin strip of skin is removed.
Don’t store onions with potatoes or a chemical reaction will cause them both to spoil faster.
Raw potatoes don’t freeze well, so blanching them for a few minutes, before draining and packing them into freezer bags to freeze once cooled.
Scrub potatoes before peeling and roast the skins with oil and salt to make crisps.
Leftover mashed potato can be pan fried in cakes for breakfast.
If you use organic potatoes, then there is even more reason not to waste those nutritious skins. If your recipe calls for peeled potatoes, save the skins, drizzle them in a little oil, sprinkle them with sea salt and rosemary and roast them in a hot oven until crispy. Voila: ‘free’ crisps!
- 4 medium potatoes
- 3 tablespoons butter (or non-dairy spread)
- 2 teaspoons coriander (cilantro) leaves, finely chopped
- ½ teaspoon deseeded and finely chopped red chilli
- Zest and juice of ½ a lime
- Sea salt and black pepper
- Preheat oven to 200C/400F.
- Wash and dry the potatoes and make thin slits in them, approx ¾ of the way down, leaving the bottom intact. Place the potatoes into a large ovenproof dish.
- In a small saucepan, melt the butter with the coriander, chilli, lime zest and juice.
- Brush half of the flavoured butter over the potatoes, then place them in the oven and roast for 1 hour.
- Halfway through the cooking time, brush with the remaining butter, ensuring it gets into the layers, and season with salt and pepper.
- Check the potatoes: they’re finished when the layers have come apart, turned golden and the potatoes are cooked through.
PIN FOR LATER!
Are you looking for other ways to use up potatoes? Try my decadent Chocolate Mashed Potato Cake with Tahini Drizzle!