Hasselback potatoes are more humble than you may think!
Ingredients
- 1.5kg medium-sized floury potatoes (Maris Piper or King Edward)
- 1 bunch parsley, finely chopped
- 4 cloves garlic, crushed
- 100g softened butter
- salt & pepper for seasoning
- 1.5kg medium-sized floury potatoes (Maris Piper or King Edward)
- 1 bunch parsley, finely chopped
- 4 cloves garlic, crushed
- 100g softened butter
- salt and pepper for seasoning
Preheat the oven to 200°C/400°F/gas 6.
The easiest way to get the signature slices is to sit your potato between two wooden spoons. Allow it to sit in its most stable position then make thinly spaced slices most of the way through the potato – stopping when you hit the wooden spoons. This will keep your potato intact whilst also giving that fanned appearance on top.
Pull the leaves of your potato part a little, smother in your parsley butter – get in all the nooks – and season generously.
Bake in the oven for 50 minutes to 1 hour until golden and soft inside.