Crispy Hasselback Potatoes with Creamy Chive Cheese
Elevating Young Potatoes with Zesty Cream Cheese to Make the Perfect Side or Appetizer
Potatoes, they're universally loved, aren't they? Just like you, I've always had a soft spot for these humble gems. But my journey into crafting the perfect potato dish began when a certain eatery caught my attention. It was Antoniska, a local restaurant where I stumbled upon a game-changer: 'Pyry z Gzikiem' – a traditional Polish dish of baked potatoes with curd cheese – transformed into Hasselback-style brilliance. A revelation, I thought. Back at the palace, after some trials (including a few accidental – let's keep it real), I struck gold – crispy on the outside, pillow-soft within. A potato that could sing, if you will. And I couldn't resist elevating it even more. A schmear of local chive-infused cream cheese, a drizzle of garlicky arugula pesto or chive oil – it's a symphony of flavors. But for those recreating this at home, a simple cream cheese and chives topping delivers the same comfort, leaving you craving just one more bite.
Ingredients:
- 1 kilo young potatoes, sorted for size, washed
- Olive oil
- Flaky sea salt
- Fresh cracked pepper
- Cream cheese with chives, for serving - I use local but “Philadelphia” would do just fine
- Garlicky arugula pesto, or chive oil for serving -
Instructions:
Before getting started, scrub the young potatoes clean and let them dry.
1. Preheat and Prepare: Preheat your oven to 250°C (482°F) on the grill setting.
2. Slice the Potatoes: Slice the young potatoes into thin, accordion-like wedges, leaving the base intact.
3. Generously Coat with Olive Oil: between the layers of the sliced potatoes. If you have a squeeze bottle, it works wonderfully to get the oil distributed evenly. Follow with a pinch of salt per ‘tater.
4. Grill to Perfection: Place the sliced potatoes on a baking tray (do not use wax paper, it will burn) and grill for about 25 minutes, turning halfway through for even cooking.
5. Remove from the oven: once they are crispy and have a golden hue, take out of the oven and allow to slightly cook.
6. Serve: Arrange 1 for a delightful amuse-bouche, 3 as a tantalizing appetizer, or 4-5 as a flavorful side dish on each plate. Elevate the crispy hasselback potatoes by pairing them with a dollop of creamy chive-infused cream cheese for an irresistible taste combination.
7. Boost the Flavor: Enhance the dish with a drizzle of garlicky arugula pesto or chive oil for an extra kick of savory goodness.
Personal Note:
To amplify the flavor, I pair these golden beauties with a local cream cheese infused with chives, complemented by a drizzle of garlicky arugula pesto or chive oil, depending on the day. However, for those at home, plain cream cheese from you local grocer, topped with chives will leaving taste buds running for more.
