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FROM MY KITCHEN TO YOURS

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  • 1 kg small to medium potatoes

  • 100g butter

  • 100ml olive oil

  • 3 tablespoons marinade

  • Grated mature cheddar

  • Cherry tomatoes (optional)

  • Little sliced red onion (optional)

  • Sliced spring onions to garnish

  • Coarse sea salt

 

Pre-heat the oven to 200 degrees & place the butter & the oil into a roasting dish & pop into the oven.

KAREN'S SPICY HASSELBACK POTATOES

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Meanwhile, slice each potato into thin slices as shown (approx 3mm thick) taking care not to cut all the way through ... an easy way to do this is to put the potato on a tablespoon & cut.

 

The oil & butter should be sizzling now so add the potatoes, basting each one (I used a basting syringe for this) & put back into the oven for one hour basting half way through. When the hour is up, remove from the oven & drizzle the potatoes with the marinade spreading with the back of a spoon so the marinade seeps down the layers, sprinkle with the red onion & tomatoes & put back into the oven for 15 minutes. Take out from the oven, baste again then remove the potatoes with a slotted spoon include the tomatoes & onions too, place into an oven proof serving dish, sprinkle with the cheese & place under the grill til the cheese is melted & golden brown, garnish with course sea salt & spring onions. Amazing with Karen's Spicy Dip.

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