HASSELBACK POTATOES

What’s the big deal about hasselback potatoes? Originating from a Swedish restaurant of the same name in the 1700s (and now this Bugis girl is making them), here are reasons why you should be roasting them.

• They are drop dead easy to make
• They make you look like a first class fancy schmancy cook when you know you’re not
• They are crusty on the outside and soft in the inside

You can top them with herby yoghurt, plain yoghurt, sour cream, cottage cheese, ketchup… you name it. They are amazing as a side to grilled fish, meat, chicken or even balsamic grilled veggies for a meat-free dinner. Or, if you’re going on some kind of downward spiral, I guess you can eat piles of them on their own. Your choice, really (haven't we all been there?).

This recipe serves 2.

What You Need:
4 medium sized russet potatoes OR 2 large sized russet potatoes
3 tbsp. Butter (NOT margarine!)
1 tbsp. olive oil
Dried or fresh rosemary

What You Do:

1. Preheat oven to 180 degrees.
2. You’ll be cooking the potatoes skin-on, so be sure they are washed/scrubbed clean.
3. Dry potatoes. Slice them in 0.5cm thick slices, almost all the way down but not all the way down so that they stay intact as one whole potato.
4. Melt the rest of the ingredients in a saucepan. Season with salt and pepper.
5. Slather the potatoes with the melted butter mix. Reserve the rest of the butter.
6. Pop in oven for 20 minutes.
7. Take out, give them another good butter wash, and bake for another 10 minutes.
8. The time may vary on your oven and potato size. Keep an eye on them.
9. Take out, let cool. Add your favourite topping. Or not.
10. Eat while hot.