Roasted hasselback potatoes
These hasselback potatoes taste as good as they look – and don’t they just look deliciously amazing?
Serves: 4
Ingredients:
- 4 large baking potatoes
- 2 tablespoon of olive oil
- 2 tablespoon melted butter
- 4 shallots, thinly sliced
- 1 tablespoon rosemary, dried or chopped fresh
- Salt and pepper, to season
Method:
1. Preheat oven to 200°C.
2. Cut a thin slice off the bottom of the potatoes. This is to prevent potatoes from rolling around the pan. Place potato cut-side down on board and with a sharp knife make thin, evenly space cuts at 5mm intervals, about two-thirds the way down the potato. Place in bowl and repeat with remaining potatoes.
3. Place shallots between slices of potatoes as well as sprinkling a few on top.
4. Combine melted butter, olive oil and rosemary together in bowl. Brush on to potatoes. Season with salt and pepper.
5. Place on a foil-lined roasting pan cut-side up. Bake for 30-40 minutes, then drizzle with remaining butter mixture. Roast for another 20 minutes or until golden brown and crisp.
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