Hasselback potatoes

0
85

Serves 4-6


1kg small to medium Rooster
potatoes, scrubbed
5 tbsp olive oil


For the chimichurri:
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


  1. 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.
  2. Once all the potatoes are prepped, preheat the oven to 200˚C/180˚C fan/gas mark 6.
  3. 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.
  4. In a bowl, combine all the ingredients for the chimichurri and mix well. Season with salt and pepper.
  5. Serve the Hasselback potatoes topped with lots of chimichurri

Per serving: 320kcals, 23.5g fat (3.4g saturated), 27.1g carbs (2g sugars), 3g protein, 4.1g fibre, 0.011g sodium