Crispy Hasselback Potatoes Over Fresh Greens with Zesty Horseradish Cream

Crispy Hasselback Potatoes Over Fresh Greens with Zesty Horseradish Cream

• Difficulty: Easy
• Servings: 4 to 6 people
• Nutrition Facts Per Serving (Portion Size: 1 of 6 servings)
  Calories: 223 | Total Fat: 15 g | Saturated Fat: 3 g | Carbs: 20 g | Fiber: 4 g | Sugar: 4 g | Protein: 3 g | Cholesterol: 9 mg | Sodium: 435 mg
• Cook Time: 55 min total
• Prep Time: 25 min

Imagine crispy, fan-like hasselback potatoes bursting with flavor, nestled on a bed of vibrant greens and drizzled with a zesty horseradish cream that wakes up your taste buds. Molly adores these because their striking pleated layers deliver unbeatable crunch against fluffy interiorsa technique born at Stockholm's Hasselbacken restaurant. This salad blends hearty satisfaction with fresh vibrancy, inspiring you to create a showstopper that's as fun to make as it is to devour.

Ingredients

For the Potatoes:

• 1 pound (454 grams) small fingerling potatoes, matching in size
• 3 tablespoons (38 grams) premium olive oil, additional as required
• 1 teaspoon dried dill weed
• 1 teaspoon sweet paprika
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• Ground black pepper to taste

For the Horseradish Cream:

• 1/4 cup (52 grams) creamy mayo
• 1/4 cup (60 grams) tangy sour cream
• 2 tablespoons (6 grams) fresh chives, minced
• 2 tablespoons (6 grams) fresh dill, chopped
• 2 tablespoons (30 grams) white wine vinegar
• 1 to 2 tablespoons (15 to 30 grams) prepared horseradish, well-drained
• 2 teaspoons spicy brown mustard
• 1 teaspoon raw honey
• 1/2 teaspoon sea salt
• Ground black pepper to taste

For the Salad Base:

• 1 head butter lettuce, ripped into bite-sized portions
• 1 head frise, cleaned and ripped into bite-sized portions (alternatively use mesclun mix)
• 4 radishes, paper-thin slices
• 1 small fennel bulb, split into quarters, cored and sliced thin, plus tender leaves for topping
• Coarse finishing salt

Special equipment: 2 metal skewers

Instructions

1. Set oven racks to the middle and top third spots. Heat oven to 425 degrees F. Cover a baking sheet with parchment paper and have it ready.
2. Preparing the potatoes: Position 2 metal skewers in a parallel arrangement on your work surface. Position a potato horizontally between the skewers in the center. Utilizing the skewers as supports, cut the potato horizontally in a series of cuts spaced 1/8-inch apart, making sure not to slice completely through; do this for each remaining potato. Put them in a spacious mixing vessel.
3. Coat the potatoes with olive oil and mix in the dill, paprika, sea salt, garlic powder and several twists of black pepper. Gently toss until the potatoes are evenly coated with the spice blend (take care to prevent splitting the potatoes). Move the potatoes to your prepared baking sheet with the cut surface facing upward.
4. Place in oven on the middle rack until the cuts start to separate, roughly 20 minutes. Adjust oven temperature up to 475 degrees F and relocate the potatoes to the higher rack. Check if the potatoes appear parched; if necessary, add more olive oil. Continue baking until the potatoes develop a golden, crispy exterior, approximately another 10 minutes. Allow to cool for a few minutes.
5. Making the horseradish cream: Combine the mayo, sour cream, chives, dill, vinegar, horseradish, mustard, honey, sea salt and several grinds of black pepper in a small dish. Whisk everything together thoroughly until completely unified.
6. Assembling the salad: Transfer the butter lettuce, frise (or replacement greens), radishes and fennel into a large serving vessel. Drizzle about half of the cream over top and mix thoroughly. Mix in half of the potatoes with a gentle toss. Scatter the remaining potatoes on top and drizzle with the remaining cream. Top with fennel leaves and a finishing sprinkle of coarse salt. Enjoy right away.
7. This salad tastes best immediately after preparation. The cream can be prepared up to 24 hours in advance and the produce can be readied ahead of time as well.