Hasselback potatoes are back with a vengeance, and this recipe is even easier, transforming the plain old spud into a pretty side dish that’s perfect for entertaining.
INGREDIENTS
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1kg small Dutch cream potatoes
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1/3 cup (80ml) extra virgin olive oil
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Micro herbs, to serve (optional)
PEANUT, MINT AND CORIANDER SALSA
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1⁄4 cup (35g) salted, roasted peanuts
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1 bunch coriander, leaves picked, chopped
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1⁄2 bunch mint, leaves picked
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2 garlic cloves, chopped
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1 long green chilli, finely chopped
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1 tbsp brown sugar
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1 tbsp fish sauce
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Finely grated zest of 1⁄2 lime & the juice of 1 lime
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1/3 cup (80ml) extra virgin olive oil
METHOD
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Preheat oven to 220°C. Add potatoes to a saucepan of cold salted water and place over medium-high heat. Bring to a boil, then cook for 5 minutes or until slightly tender. Drain.
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Once cool enough to handle, use a small, serrated knife to make deep scores in the potatoes 2mm apart (do not slice the entire way through)..
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Spread potatoes, cut-side up, in a single layer over a paper-lined baking tray and drizzle with 1/3 cup (80ml) olive oil. Season and roast for 50-60 minutes until golden and crisp.
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Meanwhile, for the salsa, place all ingredients in a small food processor and whiz to a coarse puree. Season to taste. Place potatoes on a platter. Drizzle over salsa and scatter with micro herbs to serve.
Source: www.delicious.com.au
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