Hasselback Potatoes

Potatoes are life! And these hasselback potatoes were a huge hit. I served them with creamy garlic and paprika chicken. They are so easy to make and packed with flavour. They are officially my new favourite way to eat potatoes! Crunchy potatoes fanned out and slathered in a garlic herb butter!

Preparation Time 10 minutes 

Cook Time 1 hour 30 minutes 

Serves 6 

Ingredients 

1 kg baby potatoes

Sea salt and black pepper 

2 teaspoons garlic- minced 

1 teaspoon paprika

Mixed herbs- chopped 

3 tablespoons butter 

Olive oil 

Instructions 

1. Preheat the oven to 180c. 

2. Place the potatoes between 2 metal skewers or chopsticks, or even 2 spoons. Thinly slice the tops of the potatoes, making sure you don’t slice through to the bottom of the potatoes.

3. Place the potatoes on a baking tray, spray with olive oil and rub with salt, pepper and paprika. 

4. Bake them in the oven at 180c for 60 minutes. Turn the heat up to 210c and continue cooking them in the oven. 

5. In the mean time, heat the butter in a pan, add the mince garlic. Remove it from the oven after a minute. 

6. Baste the potatoes with the butter mixture every 10 minutes for the next 30 minutes. 

7. Remove them from the oven and garnish with herbs.