Hasselback Potato Skillet Bake With Smoked Sea Salt And Crispy Lardons

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
1-2 1-2
Hasselback Potato Skillet Bake With Smoked Sea Salt And Crispy Lardons
Main ingredients
  • Vegetables
Ingredients
Method

Ingredients

  • 8 potatoes (waxy varieties like Charlotte or Anya are best as they hold together well)
  • 5 tablespoons melted butter or olive oil
  • 4 teaspoons smoked paprika
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 2 tablespoons parsley
  • 2 teaspoons smoked sea salt
  • 200g lardons

  • Method

  • 1
    Preheat the oven to 210°C/ Gas Mark 6
  • 2
    Slice a thin layer off the length of a potato – this creates a base for hasselbacking them. Place the potato flat side down on a surface, then with a sharp knife slice three-quarters of the way through it, about ½ cm apart. Repeat with all the potatoes.Finely chop all the herbs then place in a bowl with the oil and spices. Brush the potatoes with the herb mix, sprinkle them with smoked sea salt and nestle them in the skillet pan.
  • 3
    Bake the potatoes in the oven for 50 minutes then top with lardons and then bake again for additional 10 minutes.Cook's Notes
  • 4
    Try this with steamed broccoli or a fresh green salad spritzed with lemon.