For our second episode dedicated to Taste Week, Papilles &Pupilles introduces us to "hasselback potatoes", or Swedish-style potatoes.
“The recipe is very simple, inexpensive and very good:what more could you ask for? “Asks Anne Lataillade, says” Papilles “, before adding:” Ah yes, visually, it does the job as they say. She throws some and it is perfect to brighten up a sad Tuesday! ". Indeed, we tested. And we loved it!
Ingredients for 4 people:
10 potatoes
50g soft butter
2 tablespoons olive oil
1 pinch of salt
1 pinch of pepper
1 pinch of Espelette pepper
1 tablespoon rosemary needles
Preheat the oven to 200°C, convection.
Wash and peel the potatoes. Cut each one every 2 or 3 millimeters but without cutting all the way through. We must obtain a kind of range. To help you place the potato between two chopsticks. The knife will stop at the level of the chopsticks and the base of your potato will not be cut.
Place the potatoes in a gratin dish.
Mix the butter, oil, salt, pepper, Espelette pepper and rosemary. Spread this paste on the potatoes.
Bake for 45 minutes. The potatoes out of the oven should all be golden brown.
Tip:If you want a heartier dish, you can insert pieces of smoked bacon, for example, or even thin slices of cheese between each slice of potato.
Website:www.papillesetpupilles.fr
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Books:In October 2006, Anne Lataillade participated in the writing of a collective cookbook published by Tana:A mouse in the soup. In February 2008, Pains gourmands – 30 recipes for all occasions was published by Éditions Square des Loisirs and in the spring of 2010, the latest, produced in collaboration with Matines:40 recipes around the egg.
