Simon Pockran – The Old Wharf Restaurant Macq 01
by Simon Pockran
“The hasselback potato is an oldie but goodie, you can’t beat some crispy potatoes on these cold winter days. These are best served with lots of butter and salt. You can find some really interesting varieties like pink fur apple potatoes at the markets, the more colourful the better. It takes a bit of patience to get them all cut but it’s definitely worth it. I love to eat these as a snack with a glass of wine or as a side dish with some roasted fish.”
Hasselback potatoes, crème fraiche, salmon caviar
- 10 small waxy potatoes
- 2 tbsp salmon caviar (available at Mures or seafood stores, alternatively use hot smoked salmon)
- 100g crème fraiche
- 1 bunch continental parsley (deep fry picked leaves)
- 1 stem fresh horseradish
- Herb or garlic butter to taste
Slice the potatoes thinly around ¾ the way through the potato. Use a metal skewer poked through the potato to make sure you don’t cut all the way through, then take it out and use it on the next one.
Preheat oven to 190C. Lightly rub potatoes with oil and lightly season with salt and pepper. Bake until potatoes are tender in the centre – they should be crisp on the outside. If the potatoes aren’t crisp when they’re cooked, raise temperature to crisp the outside.
Once cooked, spoon melted butter (we use smoked butter but a good quality store bought flavoured butter works too) over the potatoes making sure the butter goes all the way down into the cuts of the potatoes. While still warm place potatoes into serving bowl, season if needed, spoon dollops of crème fraiche and caviar onto the potatoes.
Sprinkle with fried parsley leaves and microplane a generous amount of fresh horseradish.
Old Wharf Restaurant,
18 Hunter Street, Hobart,
P: 6210 7602