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Garlic Hasselback Potatoes

Garlic Hasselback Potatoes

1 hr 5 mins total time

20 mins active time

Medium

Makes 10

Ingredients


Measurements:

  • 2 oz unsalted butter

    chopped

  • ¼ cup (2 fl oz) olive oil

    plus extra for greasing

  • 3 cloves garlic

    crushed

  • 2 tsp flaky sea salt

    crushed

  • ½ tsp freshly ground black pepper
  • 10 (2¼ lb) small red or yellow skin potatoes

    unpeeled

To serve:

  • 1 tbsp chopped chives
  • 1 tbsp chopped flat-leaf parsley leaves

Instructions

  • 1Put the butter, oil, garlic, salt and pepper in a small saucepan over low heat. Heat for 3-4 minutes until the butter has melted and the salt dissolved. Cover to keep warm.
  • 2Cut a thin slice from the bottom of each potato to create a flat, stable base. Place one potato lengthwise between 2 chopsticks or flat- handled wooden spoons. Cut slits into the potato, 1/8-inch apart, stopping when the knife hits the chopsticks. Repeat with the remaining potatoes.
  • 3Insert the wire rack into the middle shelf position. Preheat the oven. Select ROAST/CONVECTION/425°F/45 minutes and press start.
  • 4Grease the roasting pan. Place the potatoes in the roasting pan, flat side down. Brush generously with the garlic butter mixture.
  • 5Once preheated, put the potatoes in the oven and roast for 30 minutes.
  • 6Remove the pan from the oven, brush the potatoes with the remaining garlic butter mixture and return to the oven.
  • 7Roast for another 15 minutes until the potatoes are golden and tender.
  • 8Transfer to a serving plate, sprinkle with chives and parsley and serve.