HASSELBACK POTATOES WITH BASTING
Recipe and photo: Lee Ann Ferrue
- 5 – 6 (250 g) potatoes, oval shaped regular or floury, scrubbed clean
- ½ teaspoon extra virgin olive oil
- ¼ teaspoon cooking salt or kosher salt
- Basting:
- ¼ cup extra virgin olive oil
- ¼ teaspoon cooking salt or kosher salt
- 4 garlic cloves, skin on, smashed (optional)
- 3 rosemary sprigs (optional but recommended)
- Slice the potatoes 2 mm thick but not straight through.
- Rub or sprinkle with 1 ½ teaspoon oil and ¼ teaspoon salt.
- Bake 200°C or 400°F (180°C fan) for 30 min.
- Pour over oil, sprinkle with salt, put garlic and rosemary on tray.
- Bake further 40 min, basting generously every 10 min (getting oil between slices key), until cooked.
- Crank up to 220°C or 425°F (200°C fan), baste, bake 10 – 15 min until extra golden.
