Wednesday, 1 February 2012

Hasselback potatoes


These new potatoes taste wonderful, look impressive and are very easy to make. Take a small bag of new potatoes slice each one at 3 mm intervals. It's easier to do this if you put the potato into the dip of a wooden spoon and slice - the spoon stops the knife from cutting all the way through. Mix 45 g butter and a few tablespoons of olive oil and drizzle over the potatoes. Sprinkle liberally with Maldon sea salt and bake at 200 C for 45-60 minutes.


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