Hasselback Potatoes

hasselback potatoes

A great way to do roast potatoes. This method cuts out the need to parboil potatoes first and gives you even more extra crispy bits! They look awesome on the plate!

1 and a half tsp Salt

4  medium potatoes suitable for roasting

3 Tbsp Olive Oil

– Half fill a large bowl with water and 1 and a half tsp salt.

– Rest a potato on a chopping board and make deep slits with a knife, 0.5cm apart and two-thirds of the way through the potato.

– Place in the salty water which helps open up the slices.

– Repeat with the remaining potatoes and make sure all the potatoes are covered with water and leave to soak for 1 hour or overnight.

– Preheat oven to 190 C. Put oil in a large nonstick roasting tin and heat in the oven for 10 minutes.

– Meanwhile, drain the potatoes and pat dry with a clean kitchen towel. Carefully add the potatoes to the roasting tin and coat in the oil.

– Arrange cut-side up and season with sea salt and freshly milled pepper.

– Roast for between 1 and 1 1/4 hours or until golden, basting after about 30 minutes.

– Transfer to a warm serving plate.

Serves 4

Recipe from the Ideas Mag


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