Hasselback potatoes with roasted vegetables, chicken, and grilled pepper cream

A lot of greens on one tray with the classic Swedish Hasselback potatoes taking the first place in this wonderful all-in-one family-style dinner

Ingredients

Hasselback Potatoes and Roasted Vegetables:

  • 0.5 Cauliflower
  • 1 Broccoli
  • 2 Lemons
  • 700 g Amandine Potatoes
  • 50 g Mat & Bak Butter
  • 200 g Kale
  • 1 tbsp Breadcrumbs
  • 1 tbsp Olive Oil
  • 1 tsp Flake Salt
  • 2 Pinches of Fine Salt
  • 1 Pinch of Chili Flakes
  • 1 Clove of Garlic

Chicken:

  • 600 g Fresh Chicken Fillet
  • 1 tbsp Olive Oil
  • 1 tsp Paprika Spice
  • 1 Pinch of Black Pepper
  • 4 Pinches of Fine Salt

Grilled Pepper Cream:

  • 100 g Parmesan Cheese
  • 250 g Grilled Bell Peppers
  • 1 tsp Chili Flakes
  • 1 Pinch of Fine Salt
  • 1 Clove of Garlic
  • 0.5 Bunch of Fresh Parsley

Topping:

  • 50 g Sweet Almonds
  • 25 g Parmesan Cheese

Instructions

1. Preheat the oven to 200 degrees Celsius.

2. Hasselback Potatoes and Roasted Vegetables:

  • Peel the potatoes. Slice them thinly, but not all the way through. Place the potatoes in a wooden spoon to keep them steady. Arrange the potatoes with the sliced side up on a baking sheet lined with parchment paper. Sprinkle with salt.

3. Peel and grate garlic. Sauté it with butter in a saucepan. Brush the potatoes with the garlic butter and sprinkle breadcrumbs over them. Roast in the oven for about 45 minutes.

4. Cut cauliflower and broccoli into florets. Rinse the kale and remove the leaves from the stem. Cut large leaves into smaller pieces. Mix them with oil and salt in a bowl.

5. Take out the tray when the Hasselback potatoes have roasted for about 25-30 minutes and place kale, cauliflower, and broccoli around the potatoes.

6. Cut 2 lemons in half and place them on the tray with the cut sides up. Sprinkle some chili flakes over the lemon halves.

7. Put the tray back in the oven and roast for an additional 15 minutes.

8. Chicken: Season the chicken fillets with paprika, pepper, and salt. Fry the chicken in oil in a hot pan for about 2 minutes on both sides until they get a nice color. Reduce the heat and let them finish cooking on low heat.

9. Slice the chicken just before serving.

10. Grilled Pepper Cream:
- Grate the Parmesan cheese. Drain the oil from the pickled bell peppers and peel garlic. Blend together Parmesan cheese, bell peppers, garlic, chili flakes, and parsley in a food processor or with an immersion blender. Season with a little salt and squeeze the juice from 1-2 grilled lemon halves when they are done grilling.

11. Topping: Coarsely chop the almonds and coarsely grate the Parmesan cheese.

12. Serve the potatoes and vegetables directly from the tray or arrange them on a beautiful platter. Top with sliced chicken, coarsely chopped almonds, and Parmesan. Add dollops of grilled pepper cream around or serve it on the side.
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