Michelle Reed
Food & Wine

Roasted hasselback potatoes

These hasselback potatoes taste as good as they look – and don’t they just look deliciously amazing?

Serves: 4

Ingredients:

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.

Related links:

Cauliflower mash

Baked stuffed capsicums

Eggplant parmigiana

Tags:
recipes, mains, food and wine