Hasselback Potatoes

Hasselback Potatoes

This technique originates from Stockholm and is basically a vehicle for different flavour combinations. I've gone for herby and a little bit smoky!

You could have these for a dinner party, part of a roast or with a salad and greens. You could swap the first olive oil with 6 tbsp olive oil and 20g melted butter if not vegan for added depth.

Ingredients:

GF/Vegan
2 Maris Piper potatoes, washed and dried
10 tbsp olive oil
1 tsp garlic powder
1 tsp salt

For the marinade:
2 handfuls sage leaves, finely chopped
2 handfuls rosemary leaves, finely chopped
14 tbsp olive oil
2 level tsp chipotle paste
1/2 tsp level tsp garlic powder
pinch of sugar
2 pinches salt

For the tahini:
2 tbsp tahini paste
6 tbsp water
generous squeeze of lemon and zest of half a lemon
pinch of salt

Preheat the oven to 190 C degrees. Lay to wooden spoons on a surface parallel to each other and place the potato in the middle lengthways. Start slicing the 2mm lines across the potato and the spoons will avoid cutting all the way down.

In a small bowl, add 10 spoons olive oil, garlic powder and salt. Mix together and brush over the potato. Make sure you get between each little slice with oil. Place into the oven for 30mins. Then remove and do the same again trapping the oil between each little gap. Bake for another 20mins.

To make the marinade, add all the ingredients to a bowl and mix. Use a knife to carefully separate the layers and gently spoon the marinade in between each slice. Place tray back into the oven for 10mins and then baste in oil for a further 5mins until potatoes are cooked through.

Add the ingredients for the tahini into a small bowl and whisk together. Serve with the tahini spread on a plate and the potatoes on top. Drizzle over any leftover cooking oil and finish with a pinch of salt.