The Best Potato Dish We’ve Ever Made

In this masterclass from London’s Fallow, the classic Swedish Hasselback potato is lifted into a high-end restaurant side dish. By combining meticulous knife skills, deep stock-poaching, and precise butter-basting, Fallow delivers a potato that is ultra-crisp on the exterior while remaining buttery and intensely savoury within. This technique bridges the gap between a classic Hasselback and a rich fondant potato, offering a highly repeatable format for busy professional kitchens.

The Skewer Technique and Stock Poaching

The preparation begins with knife work. Chefs learn to thread a wooden skewer horizontally through the base of each Yukon Gold potato. If the potato is unstable, slicing a small, flat edge off the bottom ensures stability on the board. The skewer acts as a built-in safety stop, allowing rapid, uniform vertical cuts down the length of the potato without slicing all the way through. Crucially, the skewers remain in place throughout the entire cooking process to maintain structural integrity.

Instead of directly roasting, the potatoes are first simmered in a heavy-bottomed pot filled with reduced chicken stock. This poaching step serves two purposes: it cooks the potato evenly to the core and allows the starches to absorb the deep, savoury elements of the chicken stock. The simmer continues until the stock reduces slightly and the potatoes are tender.

High-Heat Roasting and Emulsified Glaze

Once poached, the potatoes transfer to a roasting dish containing clarified butter and smashed garlic. They are roasted at 225° for 25 to 35 minutes. To achieve the signature caramelised, golden edges, chefs must commit to regular basting every 5 to 10 minutes. This frequent basting forces the hot fat into the fine slices, expanding the potato’s surface area and creating an incredibly crispy texture.

While roasting, the remaining poaching stock is transformed into a high-gloss glaze. By reducing the stock down to a coating consistency and mounting it off the heat with cold, cubed unsalted butter and a splash of fresh lemon juice, you create a balanced, emulsified sauce. The skewers are removed just before plating, allowing the rich glaze to seep deep into the crispy ridges, finished with a fresh garnish of finely chopped chives.