Mini Rosemary & Sea Salt Hasselback Potatoes

METHOD

Pre-heat the oven to 200C / 180C Fan / 400F / Gas Mark 6.

Wash and dry the potatoes, and then with a sharp knife cut the potatoes in hasselbacks by slicing straight down into the potato, but it’s important to stop short of cutting all the way through. We like quite thin slices on our hasselbacks. See Jennie’s Top Tip below.

Pop them into a baking tray and take 2-3 tbsps of the oil and coat the potatoes, very gently making sure a little is rubbed into the slices. Roast them for around 40 minutes, or until they are brown and crisp around the edges. When out of the oven, glaze with a little oil and a good twist of freshly ground black pepper and serve.

Jennie’s Top Tip

To ensure that you slice through the potato without going through the bottom, use Jennie’s top tip and rest the potato horizontally across two chopsticks, and with a sharp knife slice down from the top to the bottom until the knife makes contact with the chopsticks, and not the chopping board!