Roast Potatoes are always the perfect festive treat, and feature regularly in almost every household during the holiday season. For something a little different this year, and for the showstopping “wow” factor, why not make Hassleback Potatoes, flavoured with aromatic sage and thyme, for an extra flavour sensation served with an accompanying refreshing mint and lime dip.
They are really simple to make, look really impressive and guaranteed to be a crowd pleaser.
I recommend serving them with a chilled glass (or two) of rosé wine from Aix-en-Provence, which pairs really well with festive food as they are able to handle different textures and flavours, and are incredibly versatile, not to mention look gorgeous, with their pale, silky and elegant pink hues. Provençal rosé, is one of my favourites, and rosé wine from the region is definitely of the best quality, that I have ever tried. The perfect drink to bring on the festive cheer!
If you’ve ever wondered how rosé wine gets its lighter, clearer and silkier colour, this is attributed to the type of vinification processes carried out during production, whereby direct pressing results in the lighter colour while the maceration on the skins gives it a much deeper colour.
The delicious crisp flavours are down to the type of grape varieties used, and Provence rosé is blended with a minimum of two grape varieties, which include Syrah, Grenache, Cinsault, Tibouren and Mourvedre.
For this dish, I recommend either the Mirabeau, Etoile, which is £15 and available from Sainsbury’s, St Lucie Diffusion, Les Petits Diables, which is £12 from Lea and Sandeman or the Maison Castel, which retails for £8.99 from Bargain Booze.
The Mirabeau Etoile has a luxurious classy look and is a fresh, light and aromatic rosé wine, with fruity flavours of white peach, apricot, and a hint of pineapple. It pairs beautifully with the Hassleback Potatoes and is such an enjoyable drink.
St Lucie Diffusion, Les Petits Diables, is also a relatively light bodied rosé, perfectly complimenting the Hassleback Potatoes, with a subtle, and sulty flavour. I love the aromas of this one.
The Maison Castel is a charming rosé wine, with a higher concentration of Syrah grapes and slightly brighter pink hue, and delicate flavours of red berries and a hint of spice. Absolutely delicious and an ideal choice to pair with the Hassleback Potatoes. It would even be a perfect choice to gift someone if you were attending a dinner party yourself, as it is such a versatile wine.
If I had to pick my favourite from the trio, it would be the Mirabeau Etoile, as not only does it look stunning, it tastes divine, but all three are just so equally delicious, and the perfect addition to the festive celebrations. I highly recommend taking them out of the fridge 15-20 minutes before serving, so that they are the perfect temperature.
Now pour yourself a lovely glass of rosé and follow my simple recipe for delicious Hassleback Potatoes, with all the trimmings.
For the Hassleback Potatoes
- A bag of Miniature Potatoes or 6 Medium size ones. I prefer the miniature ones as they are bite size, perfect for parties.
- 3 Sprigs of Thyme
- Handful of Sage leaves
- 1 tablespoon Sea Salt
- 1 tablespoon black pepper
- Generous amount of Olive OIl
- 2 Tablespoons Butter
For the Dip
- 1/2 Cup Greek Yoghurt
- Handful of Mint
- Juice of 1 Lime
- 1/4 teaspoon salt
- Preheat the oven to 200C and line a baking tray or roasting pan with foil.
- Wash the potatoes, ensuring to scrub them clean.
- Fill a saucepan with salted water and bring to a boil.
- Add the potatoes to the saucepan and boil them for 15 minutes. This will help reduce the cooking time.
- Pat the potaoes dry, and using a small sharp knife, gently slice each of the potatoes in tiny intervals, making sure you don’t slice all the way through to the bottom.
- Line the potatoes on the baking tray or roasting pan and spread a little butter on each one, and garnish by sprinkling the thyme all over and place the sage leaves in between them.
- Sprinkle each potato with sea salt and black pepper and generously drizzle the oilive oil all over each of them, making sure they are well coated.
- Place in the oven for 40 minutes. They will be crispy, aromatic and irresistable!
- Meanwhile, to make the dip, simply blend all the ingredients together and place in the fridge to chill whilst your Hassleback Potatoes are roasting.
- Once the Hassleback Potatoes are ready, add a little sprinkle of sea salt for good measure, decorate with a few extra sprigs of thyme and serve hot.
This post is in collaboration with http://provencewines.co.uk. All views and photos are my own.