Potatoes

Hasselback potatoes

  • Scrub the potatoes. Place them in a large saucepan of boiling salted water and simmer for about 10 minutes, or until tender but still firm. Drain and dry the potatoes. Heat the oven to 220ºC (gas mark 7).
  • Cut each potato in half horizontally. Make crosswise cuts, 5mm (0.25in) apart, along the potato, cutting down vertically and being careful not to cut entirely through the potato.
  • Transfer the potatoes in a single layer to a greased baking tray lined with greaseproof paper. Brush well with a little olive oil and insert 1 bay leaf into each potato. Sprinkle well with sea salt and freshly ground black pepper.
  • Roast for 35 minutes or until golden. Brush with any remaining oil and sprinkle with Parmesan. Return to oven and roast for a further 5 minutes. Sprinkle with parsley.

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Details

  • Serves 10-12
  • Preparation 20 mins
  • Cooking 40 mins

Ingredients

  • 15-18 medium-sized roasting potatoes
  • 4tbsp olive oil
  • 30-36 small fresh bay leaves
  • 3-4 tbsp freshly grated Parmesan cheese
  • Sea salt and freshly ground black pepper
  • 1tbsp freshly chopped parsley

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