These days, as it’s still too hot to turn on the oven, I thought of dusting off the dear old Versilia oven, which is always a lifesaver in these cases! However, I was quite intrigued by the idea of cooking dishes different from the usual cakes like almond and chocolate bundt cake or marbled chocolate and mint bundt cake! So, a bit by chance, I created a very tasty side dish, the famous Hasselback potatoes, using this special and useful pot! This recipe, of Swedish origin, is so simple that you’ll fall in love with it! You just need to cut the potatoes with all their peel accordion-style, season them with salt, pepper, and herbs like rosemary, thyme, oregano, and garlic, then bake them, and you’re done! In this case, instead of the oven, the alternative is cooking in the Versilia oven, which I must say was truly optimal and gave that rustic flavor you wouldn’t expect! Additionally, I wanted to lightly spice them with some ginger and cardamom powder, a few juniper berries, chives, and a few thin slices of emmental, which will simply melt with the heat of the oven in the last 5 minutes of cooking. An incredible delight!
All “vegetarian” recipes are free from meat and/or fish (N.B. it is possible to use other foods based on animal proteins, such as eggs and cheeses).
Other recipes with the Versilia Oven, both sweet and savory, below:
- KIWI AND CHOCOLATE BUNDT CAKE WITH VERSILIA OVEN
- DUKE'S BUNDT CAKE WITH ALMONDS AND PINE NUTS (Recipe with Versilia Oven)
- SOFT WHOLE WHEAT BREAD WITH SESAME SEEDS (Recipe with Versilia Oven)
- BRUSSELS SPROUTS AND POTATOES GRATIN WITH TURMERIC (Recipe with Versilia Oven)
- ARABICA COFFEE AND MODICA CHOCOLATE BUNDT CAKE (Recipe with Versilia Oven)
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Swedish
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything more!
- 4 potatoes (all the same size)
- 4 slices emmental
- to taste aromatic herbs (rosemary, chives, marjoram, and thyme)
- 2 teaspoons ginger powder
- 1 teaspoon cardamom
- to taste garlic powder
- 3 tablespoons extra virgin olive oil
- to taste salt
- pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Parchment Paper
- 1 Versilia Oven
Preparation
Start by washing the potatoes thoroughly, scrubbing them to remove all soil residues. Then dry them with a dry cloth and make the typical accordion cut, creating very thin slices without cutting all the way through the potato, which should remain intact.
Place the sliced potatoes inside the Versilia oven, previously lined with parchment paper, and add the herbs, a pinch of salt, a grind of pepper, garlic, cardamom, and ginger powder.
Drizzle with 3 tablespoons of oil and cover with the lid. Cook on the smallest burner on low heat for about 1 hour and 15 minutes, turning the potatoes halfway through cooking. When the potatoes are ready, fill them between slices with emmental.
Place the stuffed potatoes back in the oven and cook for another 5 minutes, just enough time for the cheese to melt on the surface of the potatoes.
And voilà…the hasselback potatoes stuffed with ginger and cardamom are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Advice, Notes, Variations, and Suggestions
🟣You can replace the ginger with other spices like curry, sweet paprika, or turmeric according to your preferences.
Storage
👉Hasselback potatoes stuffed with ginger and cardamom can be stored in the fridge in suitable refrigeration containers, preferably glass, for 3 days. Just heat them for a few minutes in the microwave or a few minutes in a preheated oven.
How do I know if the potatoes are actually cooked according to the cooking times given?
You just need to use a long wooden skewer and insert it through the holes in the pot lid. If it passes easily through the potatoes, you can turn it off.
