Squid, fennel, tomatoes and Hasselback potatoes

The first time we ate those partially sliced potatoes was after reading a recipe in one of Nigella Lawson cookbooks, since then they are called Nigellas or (since we know she didn’t invent the technique;-)) Hasselback potatoes.

Take small or medium sized potatoes, wash them and make multiple incisisions close to each other but!!!! don’t cut the potato all the way through. This technique can be used for many other vegetables. The oventime is reduced and they look gorgeous. Put some salt, a drizzle of olive oil and leave them in an ovendish at 180° until they are ready (40-60 mins, depends on their size; for 4p approx 800 grams).

Clean and chop 1 big fennel, a few garlic cloves. Add pepper, salt and olive oil and put in the oven (this will take a bit less than the potatoes). When the fennel and potatoes are almost ready, raise the temperature of the oven to 220°. Add a few halved cherry tomatoes (for the color) and add the oiled, cleaned and cut squid. The fish will be ready after approx 10-15 mins. Serve with some lemon and fresh basil.


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