Hasselback Potatoes, Smoked lardons, Pine Nuts and Fresh Herbs with Harrisa Chicken #Recipe

Emma Shawcross
3rd April 2019

Always good to have a few options that you can pop in the oven and be in the spring sun shine or something you can serve with others when practising for BBQ season. Bacon and potatoes taste great together, or for a meat free option skip the lardons and add some cheese and chilli. thi sis a great dish that can be made beforehand and then reheated.

Hassle Back Potatoes

Heat oven to 180c or gas 6

Take the potatoes one at a time, place between the 2 handles  of wooden spoon and, starting at one end, cut across their width at 3mm intervals with sharp knife

The spoons will stop you from cutting all the way through the potato.

In a large roasting pan place some smoked lardons heat tray with butter and oil and a few of the fresh herbs  and some black pepper just cook out slightly

Tip in the potatoes, season, and scatter over the herbs

Give the potatoes a good shake round so they’re coated,  turn with tongs cut side up

Then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender. Turn and poor juices over them half way through cooking

Sprinkle with lemon zest and toasted pine-nuts

Tip; they go great with sour cream and salad.

Serving

I choose to serve the potatoes with Chicken breast marinated in and Harissa spice with olive oil and fresh rocket leaves.

You can add cheese if you wish to make it a little naughty.

Recipe Info

Serves

4

Ingredients

Hassle Back Potatoes

1k new potatoes small Cheshire’s or jersey royals or salad potato’s
50g butter
2 tbsp extra virgin olive oil
2 tbsp fresh mixed herbs
Lemon zest
100g toasted pine nuts to finish

Serving

Chicken Breast - 1 per person
Fresh Rocket leaves

Equipment

2 wooden spoons
Sharp knife
Chopping board
Large heavy roasting pan
Frying pan