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Hasselback Potatoes With Sage and Parmesan

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“I love hasselback potatoes and this one has some lovely flavours incorporated, from Recipes+”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 potatoes (small new washed)
  • 2 tablespoons vegetable oil (or olive oil)
  • 2 teaspoons salt
  • 2 tablespoons sage (finely chopped)
  • 14 cup parmesan cheese (finely grated)

Directions

  1. Preheat oven to 200C (180C fan forced).
  2. Line a large baking tray with baking paper.
  3. To make each potato sit flat, trim and piece from each (to allow it to sit flat) and using a small sharp knife, cut thin slits in top of potatoes at 3mm intervals, being careful not to cut all the way through (I put a wooden spoon either side of the potato to prevent this happening).
  4. Place the potatoes, cut side up, on prepared tray and brush with oil and sprinkle with salt, sage and parmesan and bake for 1 hour or until golden and tender.

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