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“Hasselback potatoes” with Speck Alto Adige PGI and sour cream

Crispy oven-baked Hasselback potatoes with creamy sour cream and South Tyrolean PGI speck, inspired by Alpine culinary tradition.

Difficulty: Easy

Preparation time: 75 min

A recipe by: Stefano Cavada

Ingredients

Serves for

4

people

Ingredients

  • 8 medium-sized potatoes
  • 40 gram butter
  • 90 gram Speck Alto Adige PGI
  • 120 ml sour cream
  • Chives to taste to taste
  • Salt and pepper to taste

“Hasselback potatoes” with Speck Alto Adige PGI and sour cream

Preparation time 75 min

  1. Preheat oven to 200°C. Place the potatoes between the handles of two knives to act as a stop, then cut 1mm slices into the potatoes across their entire length, taking care not to cut right through them (the handles are just a precaution). Melt the butter and carefully brush between the potato slices. 
  2. Add a pinch of salt and bake for 50-60 minutes. Meanwhile fry the Speck Alto Adige PGI in a little olive oil. When the potatoes are ready, add a tablespoon of sour cream, a few chopped chives and the Speck Alto Adige PGI cubes.