Hassleback potatoes Recipe
Ingredients
- Bag of new or mini potatoes
- 150g butter
- Olive oil
- Sea salt flakes
Instructions
- Slice the new potatoes do a depth of 1/2 – 2/3. A good way to do this is sit the potato on a wooden spoon and slice. Heat the oil and butter in a 180*C oven until hot.
- Whack the spuds in the oil and give them a good jiggle to coat. Season with black pepper.
- Roast IN THE BOTTOM of the oven for around 1hr. Give them a shake every now and then to keep coating in the butter mix and get a crispy dark skin.
- Once they’re done turn all of your potatoes sliced side up and give them a little sea salt flake sprinkle. Absolutely spudulous.
I made this recipe with a few changes to suit my family’s taste preferences.