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Karen's Hasselback Potatoes
These amazing potatoes are crispy on the outside & deliciously moist in the middle. A really good alternative to roast potatoes. The onion & tomatoes are optional but I think they add a lovely sweetness to the olive oil that the potatoes are basted in
Serves: 4
Cooking Time: 1 hour 15 minutes
Ingredients
- 1kg of small to medium potatoes
- 100g butter
- 100ml olive oil
- 2 tablespoons of marinade
- Few cherry tomatoes halved (optional)
- 1 small red onion sliced (optional)
- Coarse sea salt
Method
Pre-heat the oven to 200 degrees. Meanwhile, slice each potato thinly as shown (approximately 3mm thick) taking care not to cut all the way through keeping the potato as one … an easy way to do this is to put the potato onto a tablespoon & cut.
Add the butter & olive oil to a roasting dish & pop into your oven. When the butter has melted & the mixture is slightly sizzling, add the potatoes then baste each one with the hot olive oil & butter making sure some trickle down each layer, now add the tomatoes & red onion if using. Cook for half an hour then remove from the oven & baste again & at this point, drizzle the marinade into each potato & return to the oven for another half hour. When the next half hour is up, take out from the oven & remove the potatoes with a slotted spoon including the charred tomatoes & onions & place into a warmed serving dish & sprinkle with coarse sea salt. Amazing with Karen’s Spicy Dip!
NOTE
A basting syringe is really good for this recipe as it gets right down into the potatoes, much safer too!
Method
Pre-heat the oven to 200 degrees. Meanwhile, slice each potato thinly as shown (approximately 3mm thick) taking care not to cut all the way through & keeping the potato as one … an easy way to do this is to put the potato on a tablespoon & cut.
Add the butter & olive oil to a roasting dish & pop into your oven. When the butter has melted & the mixture is slightly sizzling, add the potatoes basting each one with the hot olive oil & butter making sure some trickles down each layer, now add the tomatoes & red onion. Cook for half an hour then remove from the oven & baste again & at this point, drizzle the marinade into each potato & return to the oven for another half hour. When the next half hour is up, take out from the oven & remove the potatoes with a slotted spoon including the charred tomatoes & onions & place into a warmed serving dish & sprinkle with coarse sea salt. Amazing with Karen’s Spicy Dip!
NOTE
A basting syringe is really good for this recipe as it gets right down into the potatoes, much safer too!
Ingredients
- 1kg of small to medium potatoes
- 100g butter
- 100ml olive oil
- 2 tablespoons of marinade
- Few cherry tomatoes halved (optional)
- Small red onion sliced (optional)
- Coarse sea salt
