September recipe: hasselback potatoes

Ingredients

• 450g baby potatoes
• 4tbsp rapeseed oil
• Garlic
• Rosemary
• Salt and pepper to season

Instructions 

1. Preheat your oven to 180°C (fan ovens).

2. Prepare the potatoes: Wash and dry the potatoes. For this next step you may need an adult to help you. To prevent cutting all the way through, place each potato between two wooden spoons or chopsticks while slicing. Make even, thin slices almost through the potato.

3. Season: Brush the potatoes with the oil and season with salt and pepper. Add minced garlic and chopped rosemary if desired.

4. Roast: Place the potatoes in a roasting tin and bake for about 45-60 minutes, or until tender and golden.

5. Baste: For extra flavour, you can brush the potatoes with melted butter halfway through cooking.

Did you know?

We grow 14,000 tonnes of potatoes a year. Which is equivalent to almost 22 million packets of crisps.