Hasselback Roast Potatoes
The perfect accompaniment to a roast dinner. Serve up these roast potatoes drizzled in olive oil and sprig of rosemary, or pile next to the roast meat and pour gravy over the top.
- 6 large potatoes, skin on
- 2 tbsp butter, melted
- Salt & pepper
1. Slice the potatoes in half horizontally and make small slices in the top half of the potato, be careful not to cut the whole way through.
2. Brush the potatoes with melted butter and season with salt and pepper.
3. Bake in the oven for approx 1 hour on 180⁰C.