Name: Hasselback Potatoes | Recipes | AEG Australia
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: 6 large Desiree potatoes; 2 tsp Murray river salt; 100 g rendered pork fat (see Kurobuta Pork recipe); 18 fresh bay leaves; 1 tsp freshly ground white pepper

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Mark's Insights

First, rather than boiling the potatoes to soften, Mark uses the Sous Vide technique to not only preserve the nutrients but also reduce the starch, before scoring in 5 mm increments, garnishing with bay leaves and seasoning with salt. They are then roasted to perfection in the SteamPro oven, ready to be served alongside the Kurobuta Pork with apples and Carrots & Lemongrass with Strawberries & Cream for dessert.

Ingredients
Method

Ingredients

6 large Desiree potatoes

2 tsp Murray river salt

100 g rendered pork fat (see Kurobuta Pork recipe)

18 fresh bay leaves

1 tsp freshly ground white pepper

Method

Wash potatoes & peel carefully
Place in a Sous Vide bag with the salt
Seal on full pressure
Steam at 90°C for 1 hour (this process is to set the starch of the potato allowing it to be cut more easily & brown more evenly)
Leave to cool until able to be handled
Use a thin sharp knife to cut deep (half way) incisions into the potato in 5 mm increments
Insert 3 bay leaves into each potato
Melt the pork fat & baste each potato
Season with the white pepper
Cook at 180°C for 1 hour or so until the potatoes are golden brown. Baste frequently with the fat from the pan

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