Spicy Hasselback Potatoes

Recipe by Kookaburra
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
  • Anything between a moderate and high heat will be fine for these potatoes.
  • Grease a baking tin or tray.
  • Wash potatoes well but do not peel.
  • Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
  • Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
  • This stops you from cutting right through to the bottom of the potato.
  • Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
  • (Think of the way garlic bread is sliced- that's the effect you're looking for.) Repeat until all potatoes are sliced in this way.
  • Place potatoes into the baking tin.
  • Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
  • Reserve some butter or margarine to baste during cooking.
  • Bake for around 45 minutes at 180°-220°C (350°- 425°F) before adding spice mixture.
  • While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
  • After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
  • Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
  • (If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done).
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