Mini garlic & parmesan hasselback potatoes

• Produce

  • 4 cloves Garlic
  • 1 Herbs to garnish - basil, fresh

• Baking & Spices

  • 1 Salt & black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 large knob Butter
  • 25 g Parmesan cheese, grated

• Other

  • about 20 ‘new’ or small potatoes, welled washed/scrubbed & dried

Found on scrummylane.com

Description

Ingredients

• about 20 ‘new’ or small potatoes, welled washed/scrubbed & dried
• 4 or 5 cloves garlic, crushed
• 3 to 4 tablespoons olive oil
• a large knob of butter (about 30 grams)
• salt & black pepper
• about 25 grams/1 ounce parmesan cheese, grated
• fresh herbs to garnish - basil, chives, oregano etc. (optional)

Directions

• Pre-heat oven to 200C/400F.
• Cut each potato into slices about 3 to 4 mm apart, without cutting all the way through it, and place on a baking tray.
• Melt the butter in a small dish in the microwave (30 seconds should do it) or in a small saucepan if you don’t have a microwave. Add the olive oil and garlic and stir together.
• Baste each potato well with the butter/olive oil/garlic mixture with a pastry/basting brush (make sure you scoop up plenty of the garlicky bits!), sprinkle with plenty of salt and pepper and then bake for 20 minutes.
• Take the potatoes out of the oven and baste again, then sprinkle most of the parmesan over them, poking plenty down into the ‘cracks’. Then return to the oven for about another 20 minutes or until the potatoes are dark golden and a bit crispy.
• Garnish with a bit more parmesan and the fresh herbs (if you like).

Nutrition