Hi and welcome back.
I hope you are all okay and staying safe. With the restrictions of Corona Virus starting to ease in the UK, I am looking forward to getting out for more than one walk a day with my dog.
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This time in lock down has really allowed me to reflect on the simple things in life. Anyone else feel the same? It has made me enjoy cooking my meals from scratch and re-creating new meals or using classic staples to prevent us getting bored. If you are struggling for recipe inspiration, check out my blog post here on my 5 Quick and Easy Meals for the coeliac. The best part of those meals is they are also easily adaptable to dairy free as well.
While I have loved cooking at home, one thing I do miss a lot is going out to eat at local restaurants. I know there was always the stress of cross-contamination, but I have slowly found ways to manage this over the years. If you would like a blog post on this, please let me know in the comments below.
I was scrolling through the web pages recently (something I have been doing a lot lately!) and saw the Hasselback Potato. Now, I am a total lover of potatoes in any format. Chips, wedges, new potatoes, mash, jacket potatoes; you name it and I probably enjoyed it already this week. I just find them so easy to put together and filling too. I love how they are naturally gluten and dairy free too so I don’t have to worry about the ingredients.
The only problem, is I have been starting to get really bored of the potato. That was, until, I saw the Hasselback Potato. I was instantly intrigued. This isn’t a new idea but something that was new to me.
The potato is cut into thin strips that do not reach the base so as the potato cooks, the slices fan out and separate. The creation of the potato can be a bit tedious but the result is a light and fluffy potato with crispy skin. It is also great to slow down fast eaters (such as my brother-in-law) because the eat each individual slice as opposed to large spoonfuls of the baked potato.
A trick I learnt when cutting the potato, is to rest the potato on a chopping board and cut the strips 1mm apart. I practised this a few times before I stopped cutting straight through the potato. To stop this, I use a larger knife than the potato and after making the initial cut, I rock the potato slightly under the knife to deepen the slice. This way I cut through the potato but still leave the base intact to hold the slices together.
I drizzle the potatoes in salt and oil before baking for 30 minutes. After 30 minutes, I use the Frylight Sunflower Oil to spray the potatoes as I find it does a better job of getting into the deepest layers of the potato. I then bake for a further 30 minutes or until the potato is crispy and golden.
You can leave the potato as is and serve alongside salmon and vegetables or why not add toppings to the potato? I love the idea of spoons of chilli served between the slices or why not add pieces of cooked bacon and cheese instead? The options are endless.
So here is the recipe. I hope you enjoy. Let me know in the comments how you enjoy your hasselback potato. C. -x-
My Gluten and Dairy Free Hasselback Potato Recipe
Gluten and Dairy Free Hasselback Potato
- 4 large potatoes
- 2 tsp salt and pepper
- 1 tsp sunflower oil or Frylight cooking spray. optional but much easier to use
- 50 g cheese dairy free if needed
- Pre-heat the oven to 180°C.
- Take each potato and rinse with water and dry.
- Using a sharp knife, cut thin slices length ways across the potato; 1 mm apart.
- Add sunflower oil, salt and pepper to the potato.
- Bake for 30 minutes.
- Remove the potatoes and separate the slices slightly to allow them to bake evenly.
- Add more sunflower oil, salt and pepper.
- Bake for a further 20 minutes or until golden brown.
If adding toppings
- Remove the potatoes 5 minutes before completion and add toppings.
- Bake for 5 minutes to melt cheese and serve.
- Multiple thin slices are better than a few thick slices as it allows the potato to bake evenly.
And there you go! A simple and easy meal that is gluten and dairy free without the hassle. I love this recipe because, aside from the fiddly cutting at the start, it requires minimal preparation and still wows any one eating it.
I love to enjoy mine simply alongside meat and vegetables but can’t wait to experiment with adding chilli or cheese and bacon between the slices. The options are endless.
I hope you love this recipe. Please let me know if you re-create it by tagging me on Instagram using #livingcoeliac or by sharing photos to my Facebook page.
Speak to you soon.