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| Hasselback potato with chicken breast cooked in a ginger, chilli and lime marinade. |
This style of baked/roasted potato apparently originated in a restaurant in Stockholm. They involve slicing into the potato to create slits, but making sure not to cut right through the potato. I use a pair of chopsticks either side of the potato to prevent slicing all the way through. Take a slice of the 'bottom' of the spud to ensure you don't cut all the way through (and leave the slice in the baking tray to have a crispy treat when cooked!)
A sprinkling of parmesan and breadcrumbs halfway through cooking gives them a crispy topping.
I used the recipe here.
Served with chicken breast cooked in a ginger, chilli and lime marinade.
