You can’t get much more Danish than this! Hasselback potatoes are enjoying a well-deserved revival.
Serves 4
Ingredients
For The Hasselback Potatoes
12–16 medium potatoes
40g salted butter
4 Tbsp olive oil
coarse sea salt
For The Hamburger And Onions
55g salted butter
2 large onions, sliced
2 Tbsp water
sea salt and freshly ground black pepper
300g chanterelle mushrooms
600g good-quality minced (ground) beef
For The Beetroot
2 Tbsp balsamic vinegar
1 tsp honey
400g beetroot, peeled and grated
Directions
Preheat the oven to 200°C/Gas 6.
For the hasselback potatoes, first peel the potatoes. Lay each on a long side and make vertical cuts across them, at 3mm intervals almost right through, but not quite. Heat the butter and oil in a saucepan until sizzling, but not turning brown. Place the potatoes in a roasting pan, cut side up, and pour the butter mixture over, making sure it coats the potatoes and that the bottom of the tin is covered, too. Sprinkle each potato with coarse salt. Bake for 40–50 minutes, testing to see whether they are tender, basting 2 or 3 times during baking.
Meanwhile, for the hamburger and onions, melt half the butter in a saucepan. Add the sliced onions and fry them over a medium-low heat until golden brown. Increase the heat, add the water and ½ tsp salt and continue frying until the liquid has reduced. Remove from the saucepan and keep warm.
Clean the chanterelles well with a dry brush, fry in about 1 Tbsp butter until golden brown, then add to the softened onions. Form 4 burgers from the beef and sprinkle each side with salt and pepper. Melt the last of the butter in the frying pan and fry the burgers on both sides until medium-rare, or more well-done if you prefer.
For the beetroot, whisk the balsamic vinegar and honey together, stir in the grated beetroot, then season to taste with salt and pepper.
Serve the hamburgers with the soft onions and chanterelles piled on top, and the hasselback potatoes and beetroot on the side.
Recipe by Copenhagen Food – Culture, Tradition and Recipes by Trine Hahnemann
