How can I store these hasselback potatoes?

In the refrigerator: Hasselback potatoes: up to 3 days in an airtight container. Chive mayonnaise: up to 3 days (preferably use the same day). Mustard caviar: up to 5 days. Fried chicory: 3 days. In the freezer: Hasselback potatoes and chicory can be frozen for up to 1 month after frying. The mayonnaise and mustard caviar are not suitable for freezing. Reheating: Heat the potatoes in the oven at 180°C (350°F) for 10-15 minutes.

Can I cut the potatoes in advance?

Yes, you can. Cut them in the morning and store them in cold water until you need them.

What if my mayonnaise curdles?

No worries! Beat an extra yolk in a new cup, mix, and slowly pour in the curdled mixture. Make sure everything is at room temperature.

Can I use dried chives?

Better not. For that fresh, spicy flavor, it's best to use fresh chives.

Is the mustard caviar very spicy?

No, cooking makes the mustard seed lose its sharpness and give it a mild, soft bite.

Hasselback potatoes with chive mayonnaise

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1h30

•

Medium

A classic potato dish with a festive twist! The Hasselback potatoes are crispy on the outside, tender on the inside, and packed with flavor thanks to the garlic butter and rosemary. Serve them with sautéed chicory with citrus and capers, and top them off with a fresh, homemade chive mayonnaise and pickled red onion. Perfect as a festive vegetarian dish for your next dinner party or event.

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Ingredients

What do you need?

Quantity: 4P

Hasselback potatoes
8 waxy almond potatoes
80 g butter
2 cloves of garlic, grated
2 sprigs of rosemary
Salt and pepper from the mill

Chive mayonnaise
1 egg
200 ml neutral oil (such as sunflower oil)
1 tsp mustard
1 bunch of chives, coarsely chopped
Juice of 1 lemon
Salt and pepper

Pickled red onion
1 red onion
2 tbsp sushi vinegar

Baked chicory with citrus and capers
2 knobs of butter
4 chicory heads
Zest and juice of 1 lemon
1 tbsp capers
Pinch of nutmeg

2 knobs of butter
4 chicory heads
Zest and juice of 1 lemon
1 tbsp capers
Pinch of nutmeg

Preparation method

How do you make this?

Hasselback potatoes

Preheat the oven to 190 °C (top and bottom heat).

Place each potato between two Chinese chopsticks (or wooden spoons) and cut fine slits with a sharp knife just above the sticks, so the bottom remains intact.

Melt the butter in a small pan and add the grated garlic, rosemary, pepper, and salt.

Place the potatoes in a baking dish, generously brush with the garlic butter, pour the rest of the butter over, and season a bit more.

Bake for 40 minutes in the oven until golden brown and crispy. Spoon the butter over the potatoes a few times halfway through for extra flavor and a beautiful result.

Keep warm.

Chive mayonnaise

Put all the ingredients in a tall measuring cup.

Place the immersion blender at the bottom and start mixing without moving. Slowly pull up once the emulsion has formed.

Season with pepper and salt and place in a piping bag for a neat finish.

Baked endive

Melt a knob of butter in a pan and add the finely chopped endive.

Let it cook briefly without coloring. Add the zest, lemon juice, capers, pepper, salt, and a pinch of nutmeg.

Finish with a knob of butter. Do not cook too long, the endive should still have some bite. Pickled red onion

Slice the red onion into super fine rings. Place in a bowl and pour over the sushi vinegar. Let it steep for a while.

Serving

Divide the baked endive in a circle on the plates. Place the warm Hasselback potatoes on top.

Finish with dollops or stripes of chive mayonnaise, the pickled onion, and possibly a bit of browned butter from the potatoes around.

Tips

Sprinkle some grated Parmesan cheese over the potatoes during the last 10 minutes of baking for extra flavor.
Not a fan of chicory? Sautéed mushrooms or fennel work perfectly too.
You can easily prepare the pickled red onion in advance; it keeps well in the refrigerator.