Potato in its most impressive form. Crispy and delicious these hasselback potatoes are simple to make and are a great side dish with roasts and salads.
Serves 4-6Products used:
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Non-Stick 39cm x 27cm Baking Tray
Ingredients:
1kg potatoes
2 bulbs of garlic
Bunch of rosemary, plus extra to serve
Drizzle of olive oil
Butter for serving
Method:
Pre-heat the oven to 180°C.
Add the olive oil to a roasting tray and place in the oven to pre-heat the oil.
Hold the end of one potato. Use a sharp knife to carefully cut across the potato to create sections. Do not cut through the potato. Repeat with the remaining potatoes
Cut 1cm off the top of the garlic bulbs to reveal the cloves.
Add the potatoes, sprigs of rosemary and garlic to the pre-heated roasting tray.
Roast for 40 minutes. Remove from the oven and shake to ensure each potato gets an even golden brown coating and is exposed to the flavour of the garlic.
Cook for a further 30 minutes until you have golden and crispy potatoes.
Serve with butter and fresh rosemary.
