Hasselback Potatoes

There is a little bit to do in the preparation of this dish, but the results are well worth it. I think they look great and give a 'wow' factor to any meal, and the flavours will speak for themselves.

Ingredients

500g baby potatoes

Few sprigs of rosemary

Olive oil

Sea salt and black pepper to season

 

Method

• Preheat the oven to 200ºC.

• Wash the potatoes and finely chop the rosemary leaves.

• Slice the potatoes (leaving the skins on) width ways only a few millimetres apart, but not cutting the whole way through. (The way I do this is put a coaster (see picture) either side of the potato and slice down until the knife hits the coaster.)

• When sliced, fan out the potatoes, just spreading the slices apart so they open up, and place in an oven dish. Drizzle with some oil and sprinkle over the chopped rosemary and some sea salt and black pepper, ensuring some gets down in between the slices.

• Roast in the oven for about 45 minutes until golden and crispy on the outside.