Hasselback roast new potatoes
Make way for the perfect hasselback potatoes. The secret? Smothering them in garlic butter, of course.
Ingredients
- 12 new potatoes
- 4 garlic cloves, crushed
- 75g/2¾oz warm butter
- 2 tbsp chives, chopped
- 1 tbsp olive oil
- salt
Method
Put the potatoes in a pan of cold, salted water, then bring to the boil. Cook for 10 minutes, then drain and leave to cool and dry.
Meanwhile, mix together the garlic and butter. Set aside.
Preheat the oven to 220C/200C Fan/Gas 7.
Put the potatoes, one at a time, onto a wooden spoon. Starting at one end, cut across their width with a sharp knife, making sure the knife doesn’t go all the way through.
Arrange on a roasting tray and coat in the garlic butter. Roast for 25 minutes, then remove from the oven and lightly squash the potatoes with the side of a knife. Increase the oven to 240C/220C/Gas 8.
Drizzle the potatoes with the olive oil and sprinkle with salt. Return to the oven for another 10–15 minutes, until golden and crisp.
Serve the potatoes with the chives scattered over.