What could be more belly-pleasing than some warm starchy goodness, cooked so it’s crispy on the outside and seasoned perfectly with a delicious blend of fennel seeds, celery seeds, caraway seeds, rosemary and marjoram? (Aka Saturnalia)
It’s simple to make, presents well and is a bit of a twist on typical roasted potatoes. (Hasselback potatoes hearken back to a Swedish tavern named Hasselbacken where this dish was served.)
Prep time – 10 min
Roasting time – 45 – 55 min (Depending on the size of the potato)
4- 5 Large Roasting Potatoes
⅓ C Olive oil
1 Clove of Garlic, minced
2 tsp Saturnalia
½ tsp salt
Fresh ground pepper, to taste
4 Tbsp Sour Cream, to serve *Optional
- Line a baking sheet with parchment paper (or foil), drizzle with a bit of oil and pre-heat your oven to 450 degrees.
- In a mid-sized bowl, whisk olive oil, crushed garlic and Saturnalia together.
- Cut slits into potatoes, making sure to not cut all the way through (⅔ or ¾ of the way – don’t worry about precision.) **A hack for this is to place the potato between two cutting boards approximately the same thickness.**
- Roll the cut potatoes in the olive oil in the bowl and place them on the baking sheet with the cut sides up. Bake for 30 minutes.
- Take the pan out and either drizzle the seasoned oil over the potatoes or, if you have a pastry brush dab additional oil over each potato.
- Put the potatoes back into the oven for another 24 – 30 minutes. (Depedning on how large the potatoes are.)
- Serve warm with a dollop of *sour cream (*Opitonal)