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Hassleback potatoes

Hassleback potatoes


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.