Hasselback potatoes

Tick the ingredients you need to add your shopping list.

1kg small to medium Rooster potatoes, scrubbed

5 tbsp olive oil

small bunch of Coriander, finely chopped

small bunch of Flat-leaf parsley, chopped

2 garlic cloves, very finely chopped

1 shallot, finely diced

1 red chilli, deseeded and finely chopped

5 tbsp extra-virgin olive oil

2 tbsp white wine vinegar

One at a time, place the potatoes on a chopping board with the handle of a wooden spoon either side. Starting at one side of the potato, use a sharp knife to cut across their width at 3mm intervals – the wooden spoon handles will stop you from cutting all the way through. Continue across the potato to create a fan of slices. When you are finished preparing each potato, place it in a bowl of cold water.
Once all the potatoes are prepped, preheat the oven to 200˚C/180˚C fan/gas mark 6.
Remove the potatoes from the water and pat them very dry. Place on a baking tray and pour over the olive oil; take your time and make sure the oil runs down between the slices. Give the potatoes a good toss so they’re fully coated, sprinkle with salt and then roast for 45 minutes or until golden and crispy. Depending on size, they may need 10- 15 minutes longer.
In a bowl, combine all the ingredients for the chimichurri and mix well. Season with salt and pepper.
Serve the Hasselback potatoes topped with lots of chimichurri

By easyFood