Monday, November 7, 2011

Ode to the Spud


Ode to the spud, don't you just love potatoes tasty healthy rich in vitamin C no fat and a rich source of vitamins and minerals. Poor things they have had a bad reputation and often omitted in diets but its how they are prepared that increased calories. I recently made hasselback potatoes and I learnt from Angie of Angies recipes that they are known as “accordion potatoes”,  and were named after the Hasselbacken Hotel in Stockholm, Sweden that first introduced them in the 1700s. Angie featured an amazing recipe with a gorgonzola sauce. I served mine with pork chops in a mushroom gravy. Easy to make and lovely and crispy on the outside soft in the middle hubby also loved them and he is from a family of rice eaters . Someone from the chow and chatter facebook page even adapted the potatoes she was cooking that day to make them after I posted a picture and loved them as well.



Ingredients:
  • any desired amount of potatoes
  • sea salt to taste 
  • pepper to taste 
  • Italian herbs about a tablespoon
  • olive oil
  • 4 cloves of chopped garlic 
Method:
  1. slice the potatoes using a spoon handle be careful not to cut through them, I did this with a couple :-)
  2. coat with olive oil, garlic, salt and pepper and herbs
  3. bake at 400 for about an hour 



I was just reading a fascinating article today about how the potato changed the world heres the link:


and a wonderful clip about the Potato museum 




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