Let’s bring Hasselback potatoes back into vogue by making a salad of roasted potatoes with a difference. Crispy on the outside and fluffy and creamy on the inside. Served with a sweet mustard vinaigrette, what more could you ask for?
Place a pair of chopsticks horizontally on the chopping board. Place the potato horizontally between the chopsticks.
Start slicing the potato. The chopsticks will stop you from slicing all the way through
Place the potatoes in a bowl of cold water, wrap it up and place in the fridge overnight.
The next day, preheat the oven at 200°C or 400°F.
Remove potatoes from the water. Coat with 2 tbsp of olive oil and season with salt and pepper.
Melt the butter in the microwave.
Finely chop the green part of the scallion and add to the melted butter.
Place the potatoes on a sheet pan and baste with scallion butter.
Place in the oven for 50 minutes to 1 hour. Baste with butter mixture every 20 minutes.
Salad
Cut the bacon into small pieces. In a medium size fry pan, add ½ tbsp olive oil. On medium heat, fry for about 5 minutes. Put bacon on some paper towels to drain excess fat and oil.
Wash and dry arugula.
Thinly slice red cabbage.
Thinly slice the green part of the 3rd scallion stalk.
Salad Dressing
In a small mixing bowl, add the olive oil, apple cider vinegar, maple syrup and Dijon mustard.
Whisk until well combined.
Assembly
In a medium size mixing bowl, add the arugula, red cabbage and salad dressing. Mix until well combined.
On a big serving platter, lay out the salad.
Sprinkle ½ the bacon on top.
Place the Hasselback potatoes on top of that.
Sprinkle the rest of the bacon and the chopped scallion for garnish.
Season with pepper to taste.
Serve.
Video
Notes
If you can’t find Dutch cream potatoes, try getting Kipfler, Bintje, Sebago or Pink Eye. Or ask your grocer which is the best waxy potato they can recommend. Or at least an all-rounder potato that’s not too floury or too high in starch.
You don’t have to use the chopstick method to cut the potatoes. If you’re confident you won’t cut right through the potato, you can try freehand. Or if you don’t have chopsticks, you can use thick skewers or even wooden spoons.
When cutting the potatoes, ensure you’re using a sharp knife with a thin blade so it’s easier to cut thin slices.
You can substitute rocket with mixed leaves or baby spinach leaves.
Any cabbage will do. You can add kohlrabi and/or fennel to the mix too.
If you prefer honey, you can substitute the maple syrup in the dressing recipe.