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Hasselback Potatoes

6 Medium Size Potatoes


2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method


Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Roasted Baby Dutch Yellow Potatoes

Baby Dutch yellow potatoes (as many as you want)


Olive oil
Sea salt and fresh cracked pepper
Garlic powder


Preheat the oven to 400 degrees. Par cook the potatoes in boiling water for 5-6 minutes. Remove from the water and let cool.

Place the par cooked potatoes in a baking dish. Drizzle with olive oil (you don't need much) then season to taste with sea salt, fresh cracked black pepper and garlic powder. Mix the potatoes, olive oil and seasonings thoroughly. Roast in the oven for 10 - 15 minutes until crackled and fork tender. Serve and enjoy.

Crash Hot Potatoes

12-15 baby red potatoes

1 tbsp olive oil
Sea salt and fresh cracked pepper


Preheat the oven to 400 degrees (PW said 450 but I used 400). Boil the potatoes for 10-15 minutes or until fork tender. Place on a cooking sheet coated with cooking spray or drizzled with olive oil. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato. Drizzle with olive oil, sea salt and pepper (add a bit of your favorite dry herbs if you like).


Bake in the oven for 20-25 minutes or until crisp and golden brown. Eat plain or top with a little sour cream and green onions.