Hasselback Potatoes with garlic and parmesan


I love this way of cooking potatoes. It makes them look fancy. I therefore, feel a little fancy! They are dead easy and tasty and persuade even my non-spud-eating seven year old to eat potatoes which makes it an achievement in itself.

First, preheat your oven to 200c and get your roasting tin ready. It’s almost a non recipe in that you take potatoes (one to two or whatever is required per person) You need to slice them very thinly now, but not all the way through, so each potato sits on a large dessert spoon while you slice, thereby preventing this happening.

Now place them carefully in the tin and drizzle with a little oil and a sprinkling of salt and pepper and roast for 40 minutes. Near the end of this time, melt a little butter (couple of tablespoons, depending on how many spuds you are roasting) with a clove or two of crushed garlic. You can add some chopped fresh herbs at this point if you like too, such as oregano, thyme or rosemary.

Take the tin out and carefully brush the melted butter over the potatoes. You can finish with a grating of parmesan too if it takes your fancy.

Pop back in the oven and finish off roasting for 15-20 minutes, depending on the size of the potatoes. The outsides will be all crispy, the insides tender and the herbs garlic and salt add lovely flavour and crunch.


Please like and share:
Follow by Email