Roasted Hasselback Potatoes with Garlic, Herbs and Parmesan Cheese
Photography by Aaron McLean.
Serves: 6–8
INGREDIENTS
1½ kilograms medium waxy potatoes, scrubbed
3-4 cloves of garlic, thinly sliced
fresh sage leaves
sprigs of thyme
olive oil
large knob of butter
½ cup freshly grated Parmesan cheese
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cook the potatoes in boiling salted water for 10-15 minutes until they start to soften but are not fully cooked. Drain and cool.
Place a wooden spoon either side of the potato and use a sharp knife to cut slits 1 cm apart. The wooden spoon stops you cutting all the way through the potatoes. Slide the garlic slices into half the slits, alternating with sage and thyme in the remainder.
Place in a roasting dish and drizzle generously with olive oil and dot with butter. Season well and roast for 45 minutes, basting frequently until tender and golden. Scatter the Parmesan cheese over the potatoes with any remaining sage leaves. Return to the oven for another 5 minutes.
To serve: Transfer to a serving bowl and top with the crisp sage leaves.
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