The potato is of course particularly suitable for a sustainable kitchen because it can be transformed into varied and refined specialties without much effort. An example of this are the Hasselback-style fan potatoes:this originally Scandinavian specialty is not only particularly tasty, but also a feast for the eyes. It was invented by the Swedish master chef Leif Elisson, who first served it in 1953 in the famous Stockholm restaurant “Hasselbacken”.
Ingredients for 2 servings:
500 g potatoes, usually waxy
150 g pork belly, smoked
2 tbsp olive oil
1 pinch of salt
100 g Gouda cheese, grated
For the pesto:
50 g cashew nuts 1/2 teaspoon caraway seeds, 1/2 bunch whole parsley
1/2 bunch chives 1 clove garlic 100 ml olive oil Salt, pepper, sugar
Preparation
For the Hasselback-style potatoes:
Preheat the oven to 175 °C top/bottom heat or 150 °C fan oven.
Wash and dry the potatoes thoroughly. Then the potatoes are placed between two wooden spoons and cut several times with a knife up to the handles. A few millimeters should be left at each incision. Then place the potatoes on a baking tray lined with baking paper.
The rind is removed from the pork belly, then the bacon is cut into three millimeter slices. Spread four to five slices of bacon evenly over the potato wedges and press them in. Pour two tablespoons of olive oil over the potatoes, season with salt and bake on the middle rack in the oven for about 40-50 minutes.
For the pesto:
In the meantime, wash the parsley and chives for the pesto, shake dry and chop coarsely. Toast cashews in a pan without oil over medium heat for four to six minutes. Add all the caraway seeds halfway through the process. Peel the garlic and mix with the prepared ingredients in a high bowl with an immersion blender. Season the pesto with salt, sugar and pepper and serve with the baked potatoes.
