Hasselback Potatoes
It’s hard not to love these crispy little roasties. The extra surface area created by slicing into the potato is what takes the crispiness to the next level.
Serves 4
Ingredients
1.5kg medium sized floury potatoes
4 tbsp littleseed Rapeseed Oil / littleseed Garlic & Herb Rapeseed Oil
4 garlic cloves
a few sprigs of rosemary
sea salt flakes
Method
Heat the oven to 200C / 180C Fan.
Place a skewer through the longer end of a potato at a time, then thinly sliced through the potato to make the slices using the skewer as a stopping point so not to go all the ay through the potato. Remove the skewer once you have made the slices and place into the next potato, continue this until all the potatoes are sliced.
Put all the potatoes, sliced slide up on a baking tray, drizzle generously in little seed rapeseed oil, massage each potato to make sure the oil goes into the slices.
Sprinkle over sea salt, rosemary and bashed garlic, then bake for 1 hour or until golden and crispy. Baste with any oil in the tray half way through.
Serve up and enjoy your perfectly crispy rapeseed oil roasted hasselback potatoes.
Prep Time
10 minutes
Cooking Time
1 hour
