Hassleback Salami Potatoes

This is a very easy recipe to put together but both looks and tastes delicious and makes a satisfying side dish with a flair. I also like this as a recipe that works for Passover beautifully and is a little different.

So preheat the oven to 400 F/200 C and start with some nice potatoes that are not gigantic but about a nice medium size. Take 2 knives and place on either side of your well scrubbed potatoes like so:

I chose knives since everyone’s got ’em and the handles are just thick enough to prevent you from cutting the potatoes all the way through to the end. This is the whole deal with hassleback potatoes, you cut 2/3 of the way through leaving gaps all along that are perfect for stuffing. Good, so now take a sharp knife and make even slices along the potatoes at regular intervals being careful not to cut all the way through.

Take a baking pan with a rim and place either parchment paper or tin foil on it and spray oil and place potatoes on it.

Now slice the salami into moderately thick half moon slices to be place into the sliced potatoes.

Stuff them into the potatoes and heavily oil or oil spray the potatoes. Then take the sweet chili sauce (or duck sauce or apricot jam if you haven’t any) and brush generously over the potatoes.

and place in the hot oven. Bake loosely covered for about 30 minutes and then uncover, brush again with sauce and oil spray and bake uncovered about 30-40 more minutes or till potatoes are completely cooked through and fully baked.

Hassleback Salami Potatoes (good for Passover too)

6 medium potatoes, well scrubbed and patted dry
300 grams (10.5 ounces) salami, unsliced
Sweet chili sauce OR duck sauce OR apricot jam, about 4-6 tablespoons
mild oil or oil spray

Directions:

Preheat oven to 400F/200 C.
Slice potatoes in about six to seven slices about 2/3 of the way, use 2 knife handles on either side of each potato to prevent cutting through. Spray potatoes well with oil spray or oil well and place in baking pan lined with foil or parchment paper which has been oiled. Slice salami into medium half moons and place salami into cuts, pushing in so they stay put. Brush tops of oiled potatoes with the sauce or jam. Bake loosely covered 30 minutes, uncover and bake for another 30-40 minutes or till potatoes are completely tender and cooked.