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Hasselback Potatoes 🥔🧄🍃
Recipe:
Ingredients:
1kg or 5 medium russet potatoes, scrubbed and dried
3 tbsp olive oil
5 cloves garlic, minced
3 springs fresh rosemary, leaves only
Salt and pepper
Method:
1. Preheat the oven to 180°C fan forced or 200°C conventional. Line a baking tray with baking paper and set aside.
2. Cut thin slits into the potato, stopping just before the bottom. You can also slice a tiny piece off the bottom to make it flat and easier to work with. Another option on top of that is to put chopsticks on either side to help guide you. Repeat with all the potatoes and place onto the baking tray.
3. Mix the oil, garlic and rosemary. Use a spoon or a brush to coat all the potatoes in the oil mix, ensuring you get into all of the gaps.
4. Bake in the oven for a total of 1 hour. At the halfway mark you can brush them with a little extra oil before returning to the oven for the remaining 30 min.
5. Remove from oven and generously season with salt and pepper. Enjoy.
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