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Learn to cook this awesome recipe during this Ramadhan -- U.S. Spicy Hasselback Potatoes, presented to you by Chef Timothy!
Yield: 10 Hasselback potatoes / 5 portions (2 Hasselback potatoes per portion)
DRY SHRIMP CHILI OIL
Method to prepare dry shrimp chili oil
1 Blend all the above ingredients until smooth. Transfer to braising pan, bring to boil, then simmer until dark & caramelized. Keep chilled or frozen as needed.
Method to prepare U.S. Spicy Hasselback Potatoes
1 Cut the 1 kg of potatoes into half lengthwise, place in water. Once all potatoes are cut in half, to make hassle back cuts using chopsticks as a guide. Then place into stock pot with 50 gm of rock salt, 10 gm of baking soda and 5 liters of room temperature water.
2 Place on fire and bring to boil, once boil, reduce to a slow simmer and start timer for 20 minutes. After 20 mins, once potatoes are slightly soft, strain the potatoes carefully, let steam dry for 5 minutes.
3 Then lay potatoes cut side down onto baking tray lined with parchment paper. Bake at 150°C for 20 minutes, then remove from oven & let cool. Place in container and keep chilled.
4 Remove precooked Hasselback potatoes from chiller. For each Hasselback potatoes, you place in deep fryer at 180°C for 5 minutes or until crisp and internal temperature is hot. Once done remove onto metal plate, season with 1 pinch of salt and pepper then top with 1 tbs of chili oil, use a tablespoon to press chili oil onto the Hasselback potatoes.
5 Place in oven at 200°C until chili oil has melted into potato. Remove from oven and top with 1 pinch of slice spring onion. Serve immediately.
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