Hasselback Potatoes

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Crispy edges, creamy centres - Hasselback Potatoes are the ultimate side dish. Made with smooth and flavourful potatoes, these golden beauties are guaranteed to steal the show at dinner.

Ingredients

• 8 potatoes (medium-sized, or 1-2 per person depending on size)
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
• Salt and freshly ground black pepper, to taste
• Lemon zest (optional, for a fresh twist)
• Fresh parsley, chopped, for garnish

Method

1. Preheat your oven to 200°C and line a large baking tray with baking paper or lightly grease it with extra virgin olive oil.
2. In a small bowl, mix together the extra virgin olive oil, minced garlic, lemon zest, thyme, rosemary, salt, and pepper.
3. Place each potato between two chopsticks. Slice thin cuts about 3 mm apart across the width of each potato, stopping just before you cut all the way through - this is where the chopsticks help, as they prevent you from slicing too far. The goal is to have the potato fan out while keeping the bottom intact.
4. Place the sliced potatoes on the prepared baking tray. Use a brush or spoon to coat each potato generously with the olive oil mixture, making sure the oil gets into the crevices for maximum flavour. If needed, drizzle a little extra olive oil over the top.
5. Roast in the preheated oven for 45-60 minutes, depending on the size of the potatoes. Halfway through the cooking time, remove the potatoes from the oven and brush them again with any remaining olive oil mixture. This helps them crisp up even more.
6. The potatoes are done when they are golden brown, crispy on the edges, and tender in the middle.
7. Once out of the oven, sprinkle the potatoes with fresh parsley if you like. You can also add a little extra pinch of salt and freshly ground pepper to taste. Serve hot as a side dish.