Garlic & Herb Hasselback Potatoes
These mixed hasselback potatoes are golden and crips on the outside, and tender and soft on the inside. Perfect served with a herby aioli for a seriously impressive side dish.
Ingredients
For the Hasselback Potatoes:
- 4 white potatoes I use a mix or white skin and red skin for maximum colour and diversity
- 4 small sweet potatoes I use a mix or orange and purple for maximum colour and diversity
- 1 Tablespoon butter melted
- 1 Tablespoons extra virign olive oil
- 2 teaspoons Massel vegetable stock powder or 1 stock cube, crumbled
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon finely chopped rosemary
- 3 garlic cloves finely minced
- Chives finely chopped, to garnish
- Cracked black pepper to taste
For the Herby Aioli:
- ½ cup good-quality whole egg mayo
- 1 garlic clove minced
- 1 Tablespoon chopped fresh chives
- 1 teaspoon chopped dill (plus additional for garnishing potatoes)
Optional: squeeze of lemon juice
Instructions
- Preheat your oven to 200°C fan-forced. Line a large baking tray with baking paper.
- Wash and dry the potatoes well. Using a sharp knife, cut the potatoes down the length to create a stable base, then make thin slices across each potato, stopping just before you reach the bottom (placing bbq skewers on either side can help avoid cutting through).
- To make the garlic and herb butter, in a small saucepan or bowl, combine butter, olive oil, Massel stock powder, thyme, rosemary, and garlic. Gently heat or microwave until the butter is melted and everything is fragrant.
- Arrange potatoes on your tray and brush generously with the garlic and herb butter mixture, making sure it gets into the slices. Roast for an initial 30 minutes (it won't be done).
- Remove from the oven, baste again with remaining butter mix (add extra olive oil if needed), and roast for another 30 minutes or until crispy on the outside and tender through the middle. You may need another 20 minutes following this to allow them to crisp up and caramelise.
- To make the garlic and herb aioli, mix mayo, garlic, chives and dill in a small bowl. Season to taste.
- Sprinkle roasted potatoes with chopped chives and dill along side a generous dollop of herb aioli.
