I don't need to find any excuses to cook up some potatoes and I must admit that when I saw this recipe's photograph in the latest Delicious magazine I just had to make it - I will be lighting a candle to Jared Ingersoll from Sydney's Danks Street Depot for creating such a decadent potato offering.
The potatoes I've used are called Nicola Potatoes - they are generally oval shaped and have a yellow flesh and skin. They are a waxy potato, so if you can't find Nicola's just substitute another waxy variety.
The recipe I'll be making is a luxurious version of Hasselback potatoes that are topped with camembert that melts and oozes into the thin slices of potato and if that wasn't enough, a generous garnish of sautéed garlic and hazelnuts is scattered over them.
4 medium sized Nicola potatoes, washed and dried, skin left on
freshly ground pepper
50 grams roasted hazelnuts, roughly chopped
1 small garlic clove, thinly sliced
Preheat the oven to 220°C/425°F.
The most important part and the most difficult part is slicing the potatoes. There are a few tricks but the most important part is to use a sharp knife and take your time.
Place the potato on a board and find out the side in which it will lay the flattest. You can take a thin slice off the bottom to make the base flat and more sturdy. Make a series of cuts running the width of the potato, from end to end, 1-2 mm apart - you don't want to cut all the way through to the base, stop about 2/3rds of the way down.
Repeat the process with the remaining potatoes.
Rub each potato generously in softened butter, then season with freshly ground pepper. Put them on a baking paper lined tray and place in the oven.
Let them cook for 30 minutes then remove them and brush over with the butter that has collected on the paper, making sure it drizzles into the opening cuts. Return to the oven and continue cooking until they are golden on the outside and soft in the centre when tested with a skewer.
When cooked place them on your serving dish and position a piece of camembert on top of each then drizzle over with the hazelnut dressing. The heat of the potatoes will cause the cheese to melt so serve them straight away.
To make the dressing:
Heat a tablespoon of olive oil in a pan and then add the garlic and hazelnuts. Sauté until the garlic is golden and the hazelnuts are crispy. Let this cool to room temperature before using.
The original recipe also calls for lemon juice, lemon zest and sugar to be added to taste to the cooled garlic hazelnut mixture - the intention is to make it more like a vinaigrette.
Yes, this is quite a rich dish and one medium sized potato will be enough per person.