If you’re in for an effort-free barbecue dish: continue reading!
- 5 cloves of garlic, minced
- 2 teaspoons finely chopped (fresh) rosemary
- goat cheese
- olive oil
- 4 sweet potatoes
The Hasselbacken Hotel in Stockholm, Sweden, sure invented (in our opinon) the best potato recipe in the world: Hasselbackspotatis, better known as: Hasselback potatoes. This Swedish version of the jacket potato was first served in the 1940s & 1950s and was an instant hit. Not only did they taste really good, they also looked so stylish. It’s a different way to serve potatoes when you’re done with mashed potatoes or fries.We used sweet potatoes, chorizo, garlic, rosemary and goat cheese to heat things up. If you adore sweet potatoes and you haven’t tried to grill them, then you’re in for a treat! The barbecue grill and the heat of our Barbecook Largo caramelizes the sugars inside the potatoes. The outside of the potato turned out nicely crisp, whereas the insides were meltingly soft.HOW DO YOU MAKE IT
- Mix garlic, olive oil, finely chopped rosemary, goat cheese, pepper and salt until smooth.
- Cut the two sides off the sweet potatoes and place them lenghtwise between two wooden mixing spoons or chopsticks.
- Grab a knife and make thin, evenly spaced cuts at 5mm intervals in the sweet potatoes, cutting down vertically. You should cut about two-thirds of the way through the potatoes.
- The chopsticks or wooden spoons will prevent the knife from cutting entirely through the potato.
- When you finished cutting each sweet potato, drop them into cold water.
- Make aluminium boats from the tinfoil. Fill them with the goat cheese mixture and put the sweet potato on top.
- Place slices of finely sliced chorizo in each incision of the sweet potato.
- Put the four sweet potatoes on the grill and wait for about 20 minutes.
- The outside of the potato should nice and crusty, just as the chorizo, whereas the inside is meltingly soft.