Hasselback Potatoes with Garlic Butter

My favourite alternative to roast potatoes, Hasselback Potatoes, though popular, often lack flavour. This recipe is one we’ve used for years, that pairs perfectly with any typical jacket potato topping, or works particularly well with Sunday lunch. It looks impressive and is surprisingly easy! Recipe serves 4 (dependent on potatoes)

Ingredients

Maris Piper Potatoes (a couple per person)

A large knob of butter

3 garlic cloves, crushed

A drizzle of olive oil

3 sprigs of fresh rosemary, mostly picked and chopped

Salt & pepper

Recipe

Preheat the oven to 200 fan. Start by making vertical slits into each of the unpeeled potatoes. I usually aim to slice around two-thirds of the way through the potato, and repeat right through the length of the potato.

Once the potatoes are prepared, place them in a large roasting dish. Add a large knob of butter to a saucepan. Once melted, add the garlic and rosemary. Cook for a couple of minutes before turning off the heat. Add a generous drizzle of olive oil to the butter mixture, stir and pour evenly over the potatoes. Season well with salt and pepper.

Pop the potatoes in the oven for 30 minutes or so, until browning, before removing them and brushing with the butter mixture from the roasting dish. Return to the oven for a further 15 minutes, repeat, and then repeat again, leaving the potatoes in the oven for a final 15. Garnish with sprigs of rosemary, and enjoy!